Description
A luscious, creamy vegan orzo dish featuring sun-dried tomatoes, mushrooms, and fresh herbs, perfect for family gatherings.
Ingredients
Scale
- 1 cup orzo
- 1 cup coconut milk or cashew cream
- 3 cloves fresh garlic, minced
- 2 cups baby spinach
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup mushrooms, diced (cremini or shiitake)
- 1/4 cup fresh herbs (basil and parsley)
- 2 cups vegetable broth
- 1/4 cup nutritional yeast
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat one tablespoon of olive oil in a large skillet over medium heat.
- Add minced garlic and diced mushrooms, and sauté until the mushrooms soften and release their juices, about 5-7 minutes.
- Stir in the sun-dried tomatoes and baby spinach, and let them wilt.
- Next, add the orzo to the skillet and toast for about a minute.
- Pour in the vegetable broth and bring to a simmer. Cook the orzo according to package instructions, around 8-10 minutes, until it’s al dente and the liquid is mostly absorbed.
- Once cooked, reduce the heat and stir in coconut milk or cashew cream, mixing thoroughly until creamy.
- Finish by adding nutritional yeast, salt, and pepper to taste, along with your chopped fresh herbs. Mix well and enjoy!
Notes
For desired creaminess, add a splash more vegetable broth or coconut milk if the sauce becomes too thick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan orzo, creamy pasta, Italian vegan dish, easy vegan recipes, plant-based meal