This Instant Pot Vegetable Spaghetti is a satisfying comfort food and family favorite any day. Don’t be restricted by the ingredient list, this is a great clean out your fridge meal. Use whatever vegetables you have, dice them into small pieces and voila! Your kids won’t even know they’re eating mushrooms and zucchini.
Taking a meatless spin on our all time favorite Instant Pot Spaghetti and Meatballs. This vegetarian spaghetti is packed with vegetables, yet so satisfying that even die-hard meat-lovers love it!
Why you’ll love this Instant Pot Veggie Pasta
- One pot dinner means less dishes! Hooray!
- It’s loaded with nutritious vegetables, but it doesn’t taste like you’re eating a salad.
- You can use any kind of vegetables you have on hand, even frozen vegetables work! Need to clean out your fridge? Then you gotta make this vegetarian spaghetti!
- Mostly hands-off cooking! If you’ve prepped the vegetables on a weekend, then it’s practically dump-and-go kind of meal. Perfect weeknight meal it is!
- And lastly, it’s going to be your family favorite! Who doesn’t love spaghetti?!
Vegetable Pasta Ingredients
- Vegetables – The best part of this recipe is that you can use any vegetable you have on hand. Perfect fridge cleanout dish! My favorite veggies for this recipe are carrots, zucchini, garlic, mushrooms, and bell pepper.
- Basil – Both fresh basil or basil paste would work perfectly.
- Pasta – I recommend standard size spaghetti for this recipe, as angel hair pasta may turn mushy!
- Pasta sauce – Use your favorite jar of Italian pasta sauce, my go to is Rao’s Homemade Pasta Sauce.
- Cheese – Freshly grated parmesan cheese for serving.
- Oil – I use olive oil, but you can use any oil you have.
How to make Spaghetti with Vegetables
- Set the Instant Pot to Sauté and add oil.
- Once the oil is shimmering, add mushrooms and sauté for about 4 minutes, stirring frequently. Add the remaining vegetables and cook for a couple of minutes.
- Then stir in basil paste and garlic.
- Break spaghetti in half and layer in criss cross pattern over the vegetables.
- Add water first and then pasta sauce over the noodles. Do NOT stir after this point. Close the lid and make sure the valve is set to “sealing”.
- Set the Instant Pot to Pressure Cook/Manual for 4 minutes on high pressure
- Once time is up, turn the pressure valve to venting to do a quick release.
- Carefully open the lid and stir. If the sauce is too watery, hit “saute” button and let it for couple of minutes.
Vegetable Spaghetti Variations
This recipe is great to use as is. But if you would like to change it up, here’s some variations to consider.
- Use different veggies – I use it as a fridge clean out, and you can do the same.
- Add cheese – Add feta or shaved parmesan cheese or goat cheese.
- Add some texture – Roasted chickpeas and roasted pine nuts add a punch of flavor.
- Add different herbs – If you’re a pesto fan consider adding it or experimenting with other herbs.
How to serve Veggie Spaghetti
I love serving this spaghetti with parmesan cheese and garlic bread. A side of fresh garden salad is a great addition too.
How to store Pasta with Vegetables
Refrigerate the leftover pasta in an airtight container for up to 3 days.
Can I freeze Veggie Pasta?
No, I don’t recommend freezing cooked pasta. The texture of the pasta isn’t good once frozen.
Enjoy!
More Pasta Recipes You’ll Love
- Instant Pot Chicken Alfredo Pasta
- How to Cook Perfect Pasta in Instant Pot
- Pasta 101: Pasta Varieties and the Best Way to Use Them
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Pasta with Vegetables (Instant Pot)
This Instant Pot Vegetable Spaghetti is a satisfying comfort food and family favorite any day. Use any vegetables you have, even frozen vegetables will do!
Ingredients
- 1 tablespoon olive oil
- 4 oz mushrooms diced
- 1 large carrot chopped
- 2 zucchini diced
- 1 bell pepper diced
- 2 tablespoons basil paste* Note 1
- 2 garlic cloves pressed
- 8 oz spaghetti
- 2 cups water
- 1 (24oz) jar pasta sauce
- ½ cup freshly grated parmesan cheese for serving
Instructions
- Set the Instant Pot to Sauté.
- When the display reads “HOT”, add olive oil.
- Once oil is nice and hot, add mushrooms and sauté for about 4 minutes, stirring frequently.
- Add the remaining vegetables (zucchini, carrots and bell pepper) and continue to cook for couple of minutes.
- Stir in basil paste and garlic.
- Make sure the bottom of the pot has nothing stuck. If there is any burned bits, or browned spots, add couple tablespoons of water to deglaze. I didn’t had to, because nothing was stuck or burned, since vegetables are high in water content and I didn’t cook the veggies for too long. But I’m emphasizing it, because this is an important step to prevent “burn” notice.
- Break spaghetti in half and layer in criss cross pattern over the vegetables.
- Add water and pasta sauce over the noodles. Do NOT stir after this point.
- Close the lid and make sure the valve is set to “sealing”.
- Set the Instant Pot to Pressure Cook/Manual for 4 minutes on high. (NOTE: It took about 14 minutes for my IP to come to pressure.)
- Do quick release by carefully turning the valve to venting. And carefully open the lid.
- Stir everything (it may look a little watery, but noodles will absorb all the sauce in just few minutes) and serve with freshly grated parmesan cheese.
Notes
This recipe has been tested in my favorite Instant Pot DUO 6qt.
Note 1: You can use fresh basil leaves in place of basil paste.
Nutrition
Calories: 221kcalCarbohydrates: 34gProtein: 10gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 6mgSodium: 155mgPotassium: 404mgFiber: 3gSugar: 4gVitamin A: 2551IUVitamin C: 38mgCalcium: 128mgIron: 1mg
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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Reader's Reviews
Pat says
Turned out good! I used 8 ounces of mushrooms and didn’t use the carrot. I was using a spaghetti that had a 7 minute cook time so I pressure cooked it for 3 minutes. It was perfect!
Shinee says
Hi, Pat! So happy you were inspired by my recipe, your version sounds delish! Thanks for sharing your tweaks!
Su says
This is delicious! I used it to make spaghetti in my instant pot for the first time and I was blown away. I think cooking the noodles with the sauce kept the starch in and made the sauce extra creamy. It was like a vodka sauce. I will be making this for years.
Shinee says
So happy you loved it, Su! Thank you so much for your rating!!
Gayle Campbell says
This was quite good with all the veggies in it! The only spaghetti I had was capellini (very thin spaghetti) so I only set the timer for 2 minutes. I added frozen broccoli and didn’t use carrots. I think next time I would either take out the veggies after sautéing them and add back in at the end or just add in at the top, raw when I cook the pasta. I found they were a little too soft/mushy for my liking (still tasty though)
All in all though a good meal! I liked the capellini too because as long as it was submerged in sauce it didn’t get clumpy the way spaghetti can get sometimes. I also added some Yves ground meat at the end! 🙂
Shinee says
Hi, Gayle. Thank you so much for trying my recipe and sharing your feedback.
Jojo says
Good recipe, but i added a lot more garlic and herbs including cumin seeds, corriander powder, chilli powder and Italian seasoning. Mostly because I didn’t want to use a ready made pasta sauce. Good for timings as I’m new to instant pot. I found the recipe very helpful. Thanks!
Shinee says
Hi, Jojo. Thank you so much for sharing your feedback and your tweaks! You’re totally right in using additional seasoning, if you didn’t use a jarred pasta sauce. I’m so glad the recipe was helpful.