Easy IP spaghetti

Easy IP spaghetti


1 lb. of whole wheat spaghetti noodles
(3) 14.5 oz. cans of crushed tomatoes with juice

(2) 8 oz. cans of tomato sauce
16oz. veggie stock

1 tablespoon Italian seasoning
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. ancho chili powder or paprika 
1 tablespoon maple syrup
2-3 cups of sliced or quartered mushrooms
1 tsp. salt (optional)


Break pasta in half, and place on bottom of IP.  Add remaining ingredients on top of pasta.  Carefully stir the sauce, trying not to disturb the pasta on the bottom, just to mix all the spices.
Put lid on, and turn on IP.  Make sure the top is on seal.
Manual set high pressure for 7 minutes.  (If you are using regular pasta, set for 5 minutes.)
After time is up, allow to natural pressure release. 
Open top, and with tongs or a wooden spoon, stir all of the pasta and sauce together, until mixed very well.
I like to add a nice sprinkle of nutritional yeast to the top when serving. 


In a medium sauce pan, combine all the ingredients, except the pasta.  Combine well, and bring to a simmer over medium high heat.  Stir well, and reduce heat to medium low.  Cover, and cook for 10 minutes, stirring half way through.
While the sauce is cooking, boil the pasta according to directions.  When pasta is done, drain, and add to the sauce.  Stir well to incorporate. 


  1.  Your cooking ideas are awesome, I learned a lot of good food from your blog. Thank you so much.Street View Online


Post a Comment

Most Viewed

Most Popular