Vegetarian Rigatoni Bolognese
Instant Pot Vegetarian Pasta – Rigatoni Bolognese – is a healthy, filling pasta dish that’s worthy to be in your regular meal rotation, and you won’t miss the meat!
Servings Prep Time
6servings 5minutes
Cook Time
Servings Prep Time
6servings 5minutes
Cook Time
  • 3tablespoons olive oil
  • 1/2cup onionchopped fine
  • 1/2cup celerychopped fine
  • 1/2cup carrotschopped fine
  • 1/2cup bell pepperschopped fine
  • 1tablespoon garlicminced
  • 2cups mushroomschopped
  • 1cup Water
  • 1ounce dried porcini mushroomschopped
  • 28ounces crushed tomatoes1 can
  • 1/2teaspoon black pepper
  • 1teaspoon saltor to taste
  • 1/4teaspoon dried thyme
  • 1teaspoon dried oregano
  • 1teaspoon dried basil
  • 1teaspoon sugar
  • 1tablespoon balsamic vinegar
  • 1tablespoon tomato paste
  • 1/2teaspoon crushed red pepper flakesor to taste
  • 12ounces rigatoni pasta
  • 1cup whole milk
  • 1cup red wine
  • 4ounces Mascarpone cheese
  • 1/4cup Parmesan cheesefinely grated
  • 3tablespoons parsleyfresh, chopped
  1. Press ‘Sauté’ and add olive oil to inner pot of Instant Pot. Add onions, celery, carrots, bell peppers and garlic and saute for 3 minutes, stirring frequently.
  2. Add fresh mushrooms and saute for 2 minutes. Turn off Instant Pot by pressing ‘Keep Warm/Cancel’.
  3. If there’s food stuck to the bottom, deglaze pot with 2 tablespoons of water.
  4. Add in dried porcini mushrooms, crushed tomatoes, black pepper, salt, thyme, oregano, basil, sugar, balsamic vinegar, tomato paste, crushed red pepper, pasta, milk, wine and water. Stir to combine.
  5. Close Instant Pot Lid, and make sure steam release handle is in the ‘Sealing’ position. Cook on ‘Manual’ mode for 7 minutes. Do a quick release of pressure. There might seem to be more liquid than you’d like, but don’t worry, the liquid will get absorbed by the pasta.
  6. Stir in mascarpone cheese. Let the pasta rest for a few minutes and it will thicken up.
  7. Sprinkle each serving with Parmesan and fresh parsley.