One Pot Spaghetti with Lentils and Veggies (Pressure Cooker Recipe)
We recently experimented with making a one-pot spaghetti recipe using lentils, mushrooms, and kale, and were pleasantly surprised by how easy and tasty it was! Using wholemeal spaghetti for extra nutrition, we cooked everything in a pressure cooker, and it turned out to be a hearty, wholesome meal with minimal fuss. It's perfect for batch cooking too, making it ideal for quick lunches or dinners throughout the week.
Serves 6 | Prep time: 15 mins | Cooking time: 20 mins
INGREDIENTS
- 500g/18oz wholemeal spaghetti
- 1L/34 fl oz liquid vegetable stock (low sodium)
- 1 can (400g/14oz) diced tomatoes
- 1 can (425g/15oz) brown lentils
- 250ml/8.5 fl oz water
- 2 large mushrooms
- 1 garlic clove (add more if you like)
- 1/2 medium red onion
- 1 small red capsicum (bell pepper)
- 1/2 bunch of kale
- 1 tsp dried oregano
- 1/2 tsp turmeric
- 1/2 tsp cayenne pepper
- Optional: 1 Tbsp olive oil
- Garnish: fresh herbs of choice
METHOD
- Prepare all ingredients by cutting the mushrooms and capsicum into chunks, dicing the onion, mincing the garlic, chopping the kale. Snap the dry spaghetti in half so that it will fit into your pot and measure the remaining ingredients so that they’re ready to go.
- In your pot, add all the ingredients except the water. Include the aquafaba from the can of lentils. Once the tomatoes have been added in, use the water to swish and gather the remaining sauce from the sides of the diced tomato can then add to the pot. Gently mix all the ingredients. Add the olive oil at this stage, if using.
- Use the manual setting on your Instant Pot or pressure cooker, and set the cooking time to 8 minutes. If you’re not using wholemeal spaghetti, you can set the cooking time to 5 or 6 minutes. When the pressure cooking has finished, allow the pot to sit for about 10 minutes as it gradually releases steam, then do a quick release with a towel or a lid held above the vent to protect yourself from the hot steam.
- Pop open the lid and stir. There will still be some liquid, (see photo below) so you can leave the spaghetti in the pot for longer to absorb or serve as is with your chosen garnish.
Before and after photos. The Left photo shows all ingredients in the pressure cooker pot before being cooked. The Right photo shows the spaghetti and veggies after they’ve been pressure cooked.
Macros per serve – Carb: 70g Fat: 4g Prot: 18g Calories: 392
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