You need to try this Creamy Vegan Tuscan Pasta! It cooks so quickly in the Instant Pot, but it can also be made stovetop. Full of rich creaminess, fresh spinach and basil, and savory sun dried tomatoes, this is the perfect pasta dish!
There is nothing better than a big bowl of creamy, savory pasta! This recipe is so good because its extremely creamy without any dairy, and it is nut-free as well. The flavors of this dish will make you feel just like you're dining in the Italian countryside, but with a vegan twist!
Why You'll Love This Recipe
- So quick! The pasta cooks in the Instant Pot in just five minutes!
- Creamy & Dairy-Free - No stomach aches here! This recipe is super creamy without using any dairy at all!
- Full of Flavor! Despite the simplicity of ingredients, the sun-dried tomatoes, fresh basil, and garlic add such a great flavor profile.
What You Need For This Recipe
Ingredients and Substitutions:
- Farfalle Pasta - Any pasta shape will work, but farfalle (or bowtie pasta) tends to hold this sauce very well! Note that cooking times may vary if using a different pasta shape.
- Coconut Cream - This is key to the creaminess of this pasta. Try to find a can of coconut cream. Make sure that you use unsweetened coconut cream and do not use "cream of coconut." If absolutely necessary, you can use the solid cream on the top of a full-fat can of coconut milk. If you must do this, you may need 2-3 cans to get the proper amount of coconut cream.
- Baby Spinach - Feel free to add more greens such as arugula or kale
- Sun-dried Tomatoes - Find them jarred, not dried. Add them to the dish drained, but you can add some of the oil for extra flavor!
- Fresh Basil - Torn fresh basil leaves, not dried basil!
- Garlic Powder
- Salt
Equipment:
- Instant Pot or Pressure Cooker
- Large Spoon or Spatula
How to Make This Recipe
Step 1: Cook the Pasta
Begin by turning on the instant pot and adding 16 ounces of pasta along with 4 cups of water.
Select pressure cook and set the timer to 5 minutes (on high pressure). 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.
Once the 5 minute timer is over, set the valve to venting and release the steam until the floating pin drops.
Then, open the lid.
Step 2:
Stir the pasta and make sure none is sticking.
Set the Instant Pot to 'keep warm.'
Next, add coconut cream, fresh torn or sliced basil, fresh baby spinach, and sun-dried tomatoes.
Combine and stir until spinach is fully wilted and no excess cooking liquid remains.
Step 3: Finishing Touches
Once fully cooked, the final step is just to add the salt and garlic powder. Taste and adjust seasonings to your liking.
Add to a bowl and enjoy!
Expert Tips
- Make this on the stovetop by following the same instructions, but just boil the pasta as the boxed pasta instructs.
- To increase the heat level, add a few pinches of red pepper flakes!
- Feel free to throw in extra veggies like kale, arugula, mushrooms, etc.!
Recipe FAQs:
This vegan creamy tuscan pasta should last up to 5 days in the fridge in an airtight container. Always check for signs of bad food before eating.
Yes! I recommend using oven-roasted cherry tomatoes in place of sun-dried.
Of course! To do this on the stovetop, just boil the pasta as instructed on the box, then follow the remaining steps as written in this post.
If you enjoyed this recipe, you may also like:
Vegan Spinach Risotto In The Instant Pot
Vegan Broccoli Cheddar Orzo Soup (Instant Pot)
One-Pot No-Boil Easy Vegan Tomato Basil Pasta
📖 Recipe
Creamy Vegan Tuscan Pasta (Instant Pot)
Equipment
- Wooden Spoon or Spatula
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 tablespoon Garlic powder
- 2 teaspoon Salt
Instructions
- Begin by turning on the instant pot and adding 16 ounces of pasta along with 4 cups of water.
- Select pressure cook and set the timer to 5 minutes (on high pressure).
- 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.
- Once the 5 minute timer is over, set the valve to venting and release the steam until the floating pin drops.
- Then, open the lid and stir the pasta and make sure none is sticking.
- Set the Instant Pot to 'keep warm.’
- Next, add coconut cream, fresh torn or sliced basil, fresh baby spinach, and sun-dried tomatoes.
- Combine and stir until spinach is fully wilted and no excess cooking liquid remains.
- Once fully cooked, the final step is just to add the salt and garlic powder. Taste and adjust seasonings to your liking.
- Add to a bowl and enjoy!
Notes
- Make this on the stovetop by following the same instructions, but just boil the pasta as the boxed pasta instructs.
- To increase the heat level, add a few pinches of red pepper flakes!
- Feel free to throw in extra veggies like kale, arugula, mushrooms, corn, etc.!
- Nutrition Information is for 1 serving, which is ⅙th of this recipe.
- Calories: 625 cal
- Total Fat: 24.5 grams
- Total Carb: 87.4 grams
- Protein: 16.3 grams
Kelly says
This looks delicious. I have never seen coconut cream at the store. Can you use coconut milk?
Emily says
It can sometimes be hard to find coconut cream! If you can't find it, try to find full-fat coconut cream and use the solid part on the top of the can. You may need 2-3 cans to get the same amount!
Mary Kay says
Coconut Cream can be found in Asian markets. It is unsweetened. NOT the same a Cream of Coconut which is sweet.
Kelly says
Go to the international section of your local grocery store or Walmart. That’s where I found it.
Anonymous says
This looks delicious! Can the coconut flavor from the cream be detected in this meal?
Emily says
Nope! not with the salt and garlic powder added!
Stella says
Just wondering,am not a big fan of coconut cream,is there any other substitute? Looks yummy!!
Emily says
You can always use the thick part of a full fat coconut milk. If it is unsweetened, the flavor is very very mild and then covered by the pasta flavors. However, if you must substitute, try looking for a vegan cream cheese!
Jayashiangel says
Does this pasta dish freeze well???
Emily says
I haven't tested it, but it should freeze just as well as any pasta dish would!! 🙂
Anonymous says
This was delicious! Not to mention super easy and family approved! I'm not vegan so I did add some Parmigiano cheese.
Artyn Gardner says
if I can't find coconut cream or coconut milk what can I substitute?
Emily says
Hi! If you still want it to be dairy-free, try finding vegan cream cheese! If not dairy-free, regular cream cheese should work.
Danielle says
I have cream cheese. Would I use 2 - 8oz blocks?
Emily says
Hi Danielle! That sounds about right, but start with just one and then add more as needed!
Katie says
Delicious recipes my twin 2 up’s ate every last bite! Love that it’s not heavy with dairy. Thanks.
Randi says
This recipe was amazing!! I made it on the stove instead of the IP, it was so creamy, delicious and we all couldn't eat it fast enough!!! This will be a staple meal in our home!
Daniela says
Hello! If I want to add mushrooms, can I add it to the instant pot with the pasta to cook? Thanks!
Emily says
Hi Daniela! Adding the mushrooms to the pasta will certainly cook them, but you won't get the browning that you will by sautéing! Also, they may come out a bit watery, but I think it is worth a try! If it goes well, let me know!
Sue Lafferty says
Can I substitute Greek yogurt for the coconut cream? Thanks
Emily says
Hi! I haven't tested that substitute, but I imagine it would work. You could also use cream cheese.
Laura says
I made this on the stovetop, so good!
Scott Q says
Tasted amazing! Easy and inexpensive dinner that for 4 servings. I highly recommend.