Pressure Cooker Vegan Mushroom Spaghetti
Ingredients:
Package of Sliced Mushrooms (cubed. 8 Oz)
1 Can Fire Roasted Diced Tomatoes (15 oz)
2 Jars Plant Based Alfredo Sauce (15 oz each)
1 Onion (Diced)
1 Bell Pepper (Diced)
1 Package Multi Colored Spaghetti (16 oz)
Vegan Shredded Cheese (7 oz)
2 1/2 Cups Vegetable Broth
1 1/2 Teaspoons Parsley
1 1/2 Teaspoons Garlic Salt
1 1/2 Teaspoons Rosemary
2 Teaspoons Herbs De Provence
1 1/2 Teaspoons Soulful Seasoning Salt
1 1/2 Teaspoons Basil
1 1/2 Teaspoons Oregano
1/2 Teaspoon Black Pepper
1 Teaspoon Himalayan Pink Salt
Directions: Add onions, bell peppers and mushrooms to the inner pot; using the sear/sauté function sauté onions, bell peppers and mushrooms for 5 to 6 minutes. After the onions, bell peppers and mushrooms are finished sautéing, turn your pressure cooker off. Add the can of diced tomatoes, seasonings and jars of Alfredo sauce; add a little broth to the jars; shake jars to get the remaining sauce out (Do Not Stir); add vegetable broth and spaghetti noodles (I used multi colored spaghetti; criss cross the noodles); using a spoon, gently press spaghetti noodles under the broth (Do Not Stir). Pressure cook on high for 8 minutes; once finished, turn the keep warm function off and do a 5 minute natural release. Stir and add cheese (half the bag); air crisp at 375 degrees for 6 minutes. Garnish with Parsley, optional. Serve and enjoy.
