Instant Pot:

1. To the instant pot add: vegan butter, garlic and a pinch of salt and pepper. Press sauté and cook for 3 minutes until garlic is just starting to brown.
2. Add in the water, bouillon, nutritional yeast, onion powder and salt. Give it a mix to incorporate bouillon. Stir in the pasta.
3. Cover with lid and set to 'sealing' position. Push pressure button and set to high pressure for 6 minutes (+ - buttons)
4. When times up do a quick release (turn valve too venting). Stir in cream sauce. Let sit for 1-2 minutes to thicken, cover it if you like. Stir and serve!
5. Cashew cream sauce (make while noodles are cooking): to Nutra bullet add cashews, water and vinegar. Blend until smooth.

Enjoy with a sprinkle of vegan parmesan, pinch of red pepper flakes, squeeze of lemon juice if you like or slurp it straight up with salt and freshly cracked black pepper (that's how I like it👍) For step by step photos and tasty ideas for sides to serve along side pasta see above post

Stovetop:

1. To medium size pot (not small -not large!): add vegan butter, garlic and a pinch of salt and pepper. Sauté for 2-3 minutes over medium heat until garlic is just starting to brown.
2. Add in the water, bouillon, nutritional yeast, onion powder and salt. Give it a mix to incorporate bouillon. Stir in the pasta
3. Bring to a boil over high heat. Cover reduce to a good simmer and cook for 9-10 minutes or until noodles are tender, stirring occasionally.
4. Remove from heat. Stir in cream sauce. Let sit for 1-2 minutes to thicken, cover it if you like. Stir and serve!
5. Cashew cream sauce (make while noodles are cooking): to Nutra bullet add cashews, water and vinegar. Blend until smooth.

Enjoy with a sprinkle of vegan parmesan, pinch of red pepper flakes, squeeze of lemon juice if you like or slurp it straight up with salt and freshly cracked black pepper (that's how I like it👍) For step by step photos and tasty ideas for sides to serve along side pasta see above post