A 20 minute weeknight meal! No fuss, easy instant pot gluten free pasta shakshuka is one of my favorite recipe mashups!
The popular middle eastern shakshuka and Italian pasta in marinara sauce comes together into one easy peasy recipe mashup!
Spicy, saucy pasta with eggs poached on top....Sooo GOOD!
A piece of crusty bread to mop up all that extra sauce. Make it gluten free bread instead.
I'm on a role with Instant Pot!
Especially cooking pasta in an instant pot ---> no dealing with hot, boiling water. One pan ...no pot.
Safe for younger kids to make pasta. Check out more Instant pot recipes
Why are you gonna love this Instant pot gluten free pasta shakshuka?
- Perfect for busy weeknights
- One pot ---> easy cleanup
- Jarred marinara sauce for convenience
- Mostly pantry ingredients
- Kid friendly
- Poached eggs on top is the cherry on top
- Spicy <--- my favorite
But, don't you worry. If spicy food is not jam then you could skip or use less peppers.
How to make this Instant pot pasta recipe?
(refer pictures above from left to right)
- Saute onion, garlic and sliced jalapeño peppers in coconut oil or olive oil.
- Stir in paprika and ground cumin.
- Add gluten free pasta, marinara sauce, water and salt.
- Stir and cook in manual for 5 minutes.
- Release pressure, open lid, break eggs on top.
- Cook in manual for 1-2 minutes
- Release pressure, sprinkle feta and chopped parsley.
Key notes on making this Instant pot pasta:
The timing and liquid measurement works only for gluten free pasta, since it is less starchy than regular pasta. However, check out this similar reader favorite Instant pot pasta recipe ---> Instant Pot Chicken Parmesan Pasta
Salt depends on the type of marinara sauce that you are using and your taste. I used about 1 teaspoon salt and found it perfect for my taste.
Set second cooking time for 1 minute for very soft eggs and 2 minutes for firmer eggs( on manual).
This recipe makes a saucy pasta just like a shakshuka. But, if you prefer to have little less sauce, then increase pasta to 5 ounces.
Release pressure as soon as it beeps. If the pasta is let to hang out in warm, then it might get over cooked.
Let pasta rest uncovered for 5 -10 minutes before serving. This helps the sauce to thicken a bit and eggs top set well.
More Instant pot pasta recipes:
Instant Pot No-Cream Pasta with Tomato Cream Sauce,
Instant Pot Chicken Parmesan Pasta
Instant Pot Chicken Fettuccini Alfredo
Or this hugely popular Instant Pot Chicken Fried Rice
Instant Pot, Gluten free Pasta Shakshuka
Ingredients
- 3 tablespoons Coconut or Olive Oil
Group-1
- ½ cup chopped onions
- 3 garlic cloves, minced
- 1 to 3 jalapeno pepper, remove seeds and slice
Group-2
- 2 teaspoons paprika
- 1 teaspoon ground cumin
Group-3
- 4 ounces Gluten-Free Quinoa Fusilli Pasta
- 1 and ½ cups marinara sauce
- 2 cups water
- ½ to 1 teaspoon salt, refer notes
Additional ingredients
- 3 to 5 eggs
- crumbled feta cheese
- chopped parsley
Instructions
- Heat Instant pot to saute. Add coconut or olive oil when hot and then followed by group-1 ingredients (onion, garlic and jalapeños pepper). Saute for about 2 minutes.
- Stir in group-2 ingredients (paprika and ground cumin). Saute for 20 to 30 seconds to toast the spices.
- Press cancel, add group-3 ingredients (pasta, marinara sauce, water and salt). Stir well, close and lock lid (making sure the valve is set to seal). Cook for 5 minutes on manual.
- When done, release pressure immediately and open lid. Break in all the eggs without touching each other. Close and lock lid (making sure the valve is set to seal). Cook for 1 minute for very soft eggs and 2 minutes for firmer eggs( on manual).
- Release pressure immediately when done, open lid, sprinkle crumbled feta cheese and chopped parsley.
- Let pasta rest for 5-10 minutes before serving (uncovered). This allows the sauce to thicken slightly and eggs to set.
Notes
- Salt depends on the type of marinara sauce that you are using and your taste. I used about 1 teaspoon salt and found it perfect for my taste.
- This recipe makes a saucy pasta just like a shakshuka. But, if you prefer to have little less sauce, then increase pasta to 5 ounces.
- The measurements and time might not work for regular pasta, as gluten free pastas cook much quicker and is a lot a less starchy. You can checkout this Instant Pot Chicken Parmesan Pasta that uses regular penne and jarred marinara sauce.
Nutrition
Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.
All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.
Kelly @ Kelly Lynns Sweets and Treats
I have never had Shashuka before but have always wanted to! Looks so yummy. Plus how can you not love anything topped with an egg?! What a fun twist to turn this dish into a pasta dish!!
Maria Doss
Exactly! Egg just makes everything better, thanks Kelly:)
Ashika | Gardening Foodie
I love your instant pot recipes, and everytime you post an instant pot recipe, I really want to kick myself for not getting an instant pot sooner This looks and sounds amazing Maria. I love how easy it is to make and spicy foods are definitely my jam so I will not be skipping this ingredient....maybe even add a bit more😋
Katherine | Love In My Oven
I'm coming to your site the next time I need a quick instant pot meal! My kids complain about any amount of spice but my husband and I LOVE it!
Claudia
So easy and oh so good! Delish.
Maria Doss
So glad you loved it, thank you hun:)