Veggie Pasta


  • 450g fusilli pasta
  • 2 tbsp olive oil
  • 1 jar of your favourite spaghetti sauce
  • 275ml water
  • 2 zucchini (finely diced)
  • 1 onion (diced)
  • 1 can chickpeas (rinsed and drained)
  • 60g olives (rinsed and drained)
  • 1 cup mushrooms (finely diced)
  • Herbs and spices to taste (We used onion powder, garlic powder, Italian seasoning, oregano)
  • Parmesan Shavings (Optional, for garnish)

2-3 servings

Total Time:

15 minutes


  1. On the pressure cooker control panel, turn the menu knob to “Fry” and press start
  2. Heat the oil and then add in the zucchini, onion, mushrooms. Saute until starting to brown (about 5 minutes)
  3. Press the “Cancel” button to turn off the heat
  4. Add the water to the pressure cooker
  5. Add the pasta, remaining veggies and seasoning. Stir to combine
  6. Add the sauce making sure all the pasta is covered
  7. Place the lid on the pressure cooker
  8. Turn the menu knob until you reach the “Pasta” function (this will default to 5 minutes). If you prefer softer pasta, press the “Texture” button to select the “Strong” setting
  9. Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside
  10. When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically. Press the cancel button
  11. Release the pressure by holding the pressure release button on the top of the lid. Open the lid
  12. Enjoy!

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