Heat oil in the liner of the instant pot. Add chopped onion garlic and saute for a couple of minutes or until translucent.
Tip in roughly chopped pumpkin, herbs and chilli flakes.
Combine well, then add pasta, tomatoes or tomato puree.
Pour vegetable stock and mix well. (if using chickpeas add at this stage, make sure chickpeas are already cooked.
Cancel the saute mode and close the lid, keep sealing valve on sealing position. Select HIGH PRESSURE for 2 minutes. Once done, wait for the pressure to release naturally. Open the lid, add fresh spinach and cheese.
Mix well, add seasoning.
Serve hot. (You may sprinkle some toasted walnuts for a delicious crunch.)
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