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Pressure Cooker Pasta with Chard and Sundried Tomato Pesto
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5 from 3 votes

Vegan Pressure Cooker Pasta with Chard and Sundried Tomato Pesto

A delicious and fresh Pressure Cooker Pasta with Swiss Chard and Sundried Tomatoes. This recipe is a real timesaver and you can make it even speedier by making your pesto ahead of time and freezing it.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Course: Pasta
Cuisine: Italian
Diet: Vegan, Vegetarian
Keyword: Vegan Pressure Cooker Pasta
Servings: 8 servings
Calories: 305kcal


  • 1 pound whole wheat elbow macaroni
  • 1 bunch Swiss chard (about 6 large leaves, cut into shreds)
  • 7 cloves garlic (4 sliced thin and 3 minced)
  • 8 sundried tomatoes
  • 4 tablespoon dill
  • ¼ cup walnuts
  • 1 teaspoon red pepper flakes
  • 4 tablespoon + 1 teaspoon extra virgin olive oil
  • Juice of ½ lemon
  • Salt to taste
  • 2 tbso parsley (or dill, for garnish)


  • Make the pesto by placing the sundried tomatoes, dill, walnuts, red pepper flakes, minced garlic cloves, ¼ cup olive oil, lemon juice and salt in a processor. Process until you have a coarse paste. Set aside.
  • In a pressure cooker heat 1 teaspoon olive oil.
  • Add the sliced garlic cloves and saute until they start to turn light golden.
  • Add the Swiss chard and cook until the chard is wilted and there is no visible water.
  • Add the pasta to the cooker and stir to mix. Add enough water to just cover the pasta, and salt to taste.
  • Click the lid on, and bring the cooker to high pressure over medium-high heat.
  • Once the cooker has reached pressure (it took about four minutes on my stove), turn the heat down to medium and let the pasta cook another three minutes.
  • Turn off the heat and let the cooker stand until all pressure is released. You can also do this manually by reading your manufacturer's instructions.
  • Once the pressure has been released, open the pressure cooker, add the pesto, and stir to mix. Check seasoning and add more salt and ground black pepper if needed.
  • Serve hot or cold, sprinkled with chopped green parsley or more fronds of chopped dill.


Calories: 305kcal | Carbohydrates: 47g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Potassium: 386mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2713IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 3mg