Ingredients:

1 10 oz. bag frozen chopped onion or 1 onion, chopped
1 10 oz. bag frozen chopped bell pepper or 1 bell pepper, chopped
6-10 mushrooms, diced
1 10 oz. bag frozen artichoke hearts
2 ½ cups uncooked pasta
½ cup dry red lentils
½ cup dry wild rice
1 cup soy curls, crushed (optional)
3 tablespoons Italian seasoning
3 tablespoons WYW Nooch
1 tablespoon garlic powder
2 teaspoons crushed red pepper (optional)
2 15 oz. cans diced tomatoes
2 15 oz. cans tomato sauce
6 cups water
sliced black olives, to serve
Nooch, to serve (Nutritional Yeast)

1 10 oz. bag frozen chopped onion or 1 onion, chopped 1 10 oz. bag frozen chopped bell pepper or 1 bell pepper, chopped 6 -10 mushrooms, diced 1 10 oz. bag frozen artichoke hearts 2 ½ cups uncooked pasta 1 cup soy curls, crushed (optional) 3 tablespoons Italian seasoning 3 tablespoons WYW Nooch 1 tablespoon garlic powder 2 teaspoons crushed red pepper (optional) 2 15 oz. cans diced tomatoes 2 15 oz. cans tomato sauce 6 cup s water

Instructions:

Add all of the ingredients to a 6-quart or 8-quart pressure cooker and stir well.
Set the pressure cooker on high pressure for 20 minutes, quick release.
Top with sliced black olives or a sprinkle of nutritional yeast for even more richness and enjoy!