Vegetable Yakimeshi (Japanese Vegetable Fried Rice)
Pasta with Dairy Free Cashew Sauce
| By : |
She is a communicator by profession and a healthy chef by passion.
| Cook Time | 10 Minutes |
| Servings |
3 Portions
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Ingredients
For the pasta:
- 300 grams of noodles
- 1 pinch of salt
- 2 cups of vegetable broth
For the sauce:
- 2 cups of cream of cashews
- 1 1/4 cups of water or almond milk
- ¼ cup chopped white onion
- 4 large portobellos
- ½ cup sliced mushrooms
- 4 spinach leaves
- 4 tbsp of garlic paste
- ½ white wine
- 2 tbsp of coconut oil
- ¼ cup finely chopped fresh basil
- Salt and pepper to taste
Ingredients
For the pasta:
For the sauce:
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Instructions
- Insert the stainless steel bowl into the Instant Pot. Place in the bowl the noodles and the vegetable broth that covers all the noodles and add the salt and pepper.
- Place and lock the lid of the Instant Pot making sure the steam release valve is turned to “sealing”. Set the function to Pressure Cook and set the time to 5 Minutes . Once finished, let the pot rest. cooker for 5 more minutes then press Cancel and turn valve to Vent to release pressure.
- Carefully open the lid and add the cream of cashews, almond milk, chopped white onion, portobellos, mushrooms, spinach, garlic paste, white wine, coconut oil, basil, salt and pepper. Mix a little with a ladle.
- Press Skip and set time to 10 Minutes .
- At this time, move all the ingredients until they have been fully integrated. Don't stop moving until that happens. Then press Cancel and your pasta is ready to eat and enjoy!
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