Description
A quick and delicious one-pot meal featuring orzo, garlic, spinach, and sun-dried tomatoes, all cooked in a creamy coconut broth.
Ingredients
Scale
- 1 cup orzo pasta
- 1 can cannellini beans, drained and rinsed
- 1 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 2 cups vegetable broth
- 1/2 cup coconut cream (or any plant-based cream)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add garlic and sauté for 1 minute until fragrant.
- Stir in sun-dried tomatoes and spinach, cooking until the spinach wilts.
- Pour in orzo, cannellini beans, vegetable broth, and Italian seasoning. Bring to a boil.
- Reduce heat, cover, and simmer for about 10-12 minutes or until the orzo is cooked al dente.
- Stir in coconut cream and season with salt and pepper to taste.
- Serve warm.
Notes
To avoid overcooking, watch the orzo closely; it should be al dente.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg