Pressure Cooker Vegan Lentil Soup

On the myriad cooking shows I watch they often use pressure cookers. I've often wondered to myself if I need one and if I did have one, what exactly I would make with it. 

I never did buy one for myself. I always figured I had the time to wait for the same thing to happen via the stovetop. 

But for some strange reason, my mother bought one. She doesn't even like to cook. Perhaps that factored into her decision. 

When she fell ill, I found myself with the desire to make good use of this appliance on her behalf. It felt therapeutic to create sustenance from this device that she'd bought so soon before she'd become sick. 
Since it's summer and hot, I thought to myself, I can make a complex broth based soup without making the house hot simmering it on the stovetop for a long time. 

My absolute favorite soup meal is lentil soup. It's just the ultimate vegan chicken noodle soup analog. It's the food of memories, childhood and comfort. It will give you a big hug. 

Thank…

Penne in Vegan Mushroom Cream Sauce

1/2 a 1 lb. box penne pasta cooked al dente

8 ounces chopped white mushrooms
One 13.5 ounce can unsweetened coconut milk
1/2 cup white wine
1/2 cup original flavor almond milk
1 tbl olive oil
2 shallots minced
1 jalapeno minced
3 cloves garlic, sliced
Large handful of fresh parsley chopped
1 tsp herbs de provence
1 tsp crushed red pepper flakes
2 tsps salt, 2 tsps black pepper

Saute mushrooms in the olive oil in a large skillet. Season with 1 tsp salt and 1 tsp black pepper. Cook over medium high heat stirring often until darkened and fragrant. Add shallots, jalapeno and garlic. Continue cooking and stirring until shallots are translucent and the mixture is very aromatic. Add wine. Bring to a simmer and let reduce 5 minutes.

Add coconut milk, almond milk, herbs de provence, pepper flakes and remaining salt and pepper. Simmer for 5 minutes.

Add cooked pasta. Stir to coat pasta in sauce . Cook over medium heat for a few minutes until a nice sauce is formed.

Stir in parsley.