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Instant Pot Indian Masala Gemelli

Instant Pot Indian Masala Gemelli
Instant Pot Indian Masala Gemelli
This recipe is brought to us by Tisha at @tishasveggieeats!
  • 1 box Banza Gemelli Pasta
  • Ghee
  • 1 small Onion
  • 3 cloves Garlic, minced
  • 1/2 tsp Ginger, minced
  • Spices: Smoked Paprika, Cumin, Turmeric, dash of Cayenne, Salt & Pepper
  • 1/2 14.5 oz can Diced Tomatoes
  • 1/2 cup Vegetable Broth
  • 1/4 tsp Garam Masala
  • 2 tbsp Nutritional Yeast
  • Crushed Red Pepper Flakes
  • 1/2 6 oz can Tomato Paste
  • 1/2 tsp Honey
  • Spinach, Arugula, & Herb Mix
  1. Cook Banza: In a pot of salted boiling water, cook gemelli until al dente.
  2. Prep veggies for the sauce. Then set Instant Pot to Saut├ę mode. Add in 1/2 tsp of ghee & cook onions, garlic, & ginger until caramelized.
  3. Add in spices & saut├ę for another 1-2 mins. Hit Cancel█¬.
  4. Add in diced tomatoes, broth, garam masala, nutritional yeast, & red crushed pepper. Gently stir for about 30 seconds.
  5. Finally, add in dollops of tomato pasta, ghee, & honey in center of Instant Pot. Do not stir! Carefully close Instant Pot lid & ensure steam knob is turned to Sealing۪.
  6. Hit Pressure Cook۪ on High & set time to 15 mins. Let it do its thanggg.
  7. Once cooked, hit Cancel۪ and Keep Warm, & set time to 10 mins (this is the quick release method).
  8. Once quick release is complete, use a towel to carefully turn steam valve to Venting۪. Wait a few seconds for the metal piece next to it to drop back down, signaling that it is safe to open.
  9. Add in leafy greens & stir in order to wilt slightly. Then add in 1/2 of cooked pasta. Gently stir everything together.
  10. Serve in a bowl topped with fresh cilantro, if desired.

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