Creamy Vegan Tuscan Pasta

Ingredients

• ▢ 16 ounces Farfalle pasta
• ▢ 4 cups Water
• ▢ 15 ounce Canned coconut cream
• ▢ 2 cups Baby spinach
• ▢ ⅓ cup Fresh basil torn or sliced
• ▢ 1 cup Sundried tomatoes drained
• ▢ ½ tbsp Garlic powder
• ▢ 2 tsp Salt

Steps

1. Begin by turning on the instant pot and adding 16 ounces of pasta along with 4 cups of water.
2. Select pressure cook and set the timer to 5 minutes (on high pressure).
3. Close the lid and set the valve to sealing. The Instant Pot will take a few minutes to come to pressure, then it will count down 5 minutes.
4. Once the 5 minute timer is over, set the valve to venting and release the steam until the floating pin drops.
5. Then, open the lid and stir the pasta and make sure none is sticking.
6. Set the Instant Pot to 'keep warm.’
7. Next, add coconut cream, fresh torn or sliced basil, fresh baby spinach, and sun-dried tomatoes.
8. Combine and stir until spinach is fully wilted and no excess cooking liquid remains.
9. Once fully cooked, the final step is just to add the salt and garlic powder. Taste and adjust seasonings to your liking.
10. Add to a bowl and enjoy!