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Creamy Instant Pot Pasta With Romesco Sauce {Vegan, Dairy Free, Gluten Free}

This Creamy Instant Pot Pasta With Romesco Sauce is the perfect weeknight dinner. It's vegan, dairy free, and gluten free, so everyone can enjoy!
Servings 4
Author Dana Sandonato


  • 1 8 oz package of Chickapea Pasta
  • 2 cups broccoli florets
  • 1 cup plant-based milk If you're not going the vegan route, feel free to use dairy milk
  • 1 cup water
  • 1 cup fire-roasted diced tomatoes
  • 1 cup Romesco sauce (recipe below)

Romesco Sauce.

  • 3/4 cup toasted sliced (or slivered) almonds
  • 2 TBSP nutritional yeast If you don't have nutritional yeast and aren't vegan or vegetarian, you can substitute with grated parmesan or romano cheese.
  • 1 cup fire-roasted diced tomatoes
  • 12 oz roasted red peppers
  • 1/4 cup chopped fresh parsley
  • 2 cloves of garlic
  • 1 tsp smoked paprika
  • 1/4 tsp cayenne pepper
  • Juice of one small lemon or 1/2 of a large lemon
  • 1 tsp kosher salt
  • 1 TBSP extra virgin olive oil


Romesco Sauce (Yields about 2 cups).

  • Place all of the ingredients into a blender or food processor and blend until smooth. For a chunkier consistency, pulse the mixture until you reach your desired texture. Transfer the sauce to a sealable container and set aside. If you're making it in advance, refrigerate it until you use it. When sealed and refrigerated, the sauce keeps for 5-7 days.

Instant Pot Pasta.

  • Dump your Chickapea pasta into an Instant Pot. Add the milk, water, 1 cup of fire roasted tomatoes, and 1 cup of the Romesco sauce. Stir well to combine and ensure that all of the pasta is covered with liquid.
  • Add the broccoli to the top of the pasta; don't mix it in.
  • Secure and lock the lid of the Instant Pot. Press the "Pressure Cook” or “Manual” button and set the time for 1 minute on High pressure; if you like a softer pasta that isn't al dente, cook it for 2 minutes on High pressure.
  • When the pasta is done cooking, hit the quick release button to release the pressure. Once you've released all of the pressure, remove the lid with caution—there will be a lot of steam.
  • Stir the pasta in the Instant Pot to mix everything up. Taste, and season with salt and pepper to your taste.
  • Garnish with fresh parsley or basil and serve.