Vegan Instant Pot Creamy Pasta

vegancocotte.com

Teri Ruebusch

1 tablespoon olive oil

2 large shallots, diced

2 large garlic cloves, finely chopped

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons tomato paste

2 medium courgettes (zucchini), diced

250 g (½ lb) closed cup mushrooms

1 teaspoon salt

500 ml (2 cups) water

225 g (8 oz) pasta

150 ml (5 fl oz) plant-based cream

6 fresh basil leaves, roughly shredded

Directions at vegancocotte.com

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