Creamy Orzo Pasta
Creamy Orzo Pasta
Ingredients
- 2 leeks
- 1 onion
- 3 garlic cloves
- 4 large handfuls spinach
- 400 ml coconut milk, 1 tin
- 3 tablespoons basil pesto
- 300 g orzo
- 400 ml hot vegetable stock
- 150 g frozen peas
- 1 lemon
Instructions
- 1
Prepare the vegetables: Slice the green parts off the 2 leeks, then slice the leeks into rounds. Chop the 1 onion. Mince the 3 garlic cloves.
⏱️ 5 min
- 2
Sauté aromatics: Place a pan on the stove over medium heat. Add a splash of oil (not listed but implied for sautéing) if desired. Add the sliced leeks and chopped onion. Sauté until softened, which takes about 5 minutes. Add the minced 3 garlic cloves and cook for another minute, stirring constantly to prevent burning.
⏱️ 6 min
- 3
Add liquids and orzo: Pour the 400 ml tin of coconut milk into the pan. Add the 3 tablespoons of basil pesto. Add the 300 g of orzo and the 400 ml of hot vegetable stock. Stir the mixture well to combine all ingredients.
⏱️ 2 min
- 4
Cook and finish: Cover the pan with a lid and cook for 10 minutes, or until the orzo is cooked through and most of the liquid has been absorbed. Remove the lid. Add the 4 large handfuls of spinach and the 150 g of frozen peas. Stir until the spinach has wilted and the peas are warmed through, which should take 2-3 minutes. Squeeze the juice of the 1 lemon into the pan and stir one last time before serving.
⏱️ 12 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Orzo Pasta
- 2 leeks
- 1 onion
- 3 garlic cloves
- 4 large handfuls spinach
- 400 ml coconut milk, 1 tin
- 3 tablespoons basil pesto
- 300 g orzo
- 400 ml hot vegetable stock
- 150 g frozen peas
- 1 lemon
Instructions
- 1
Prepare the vegetables: Slice the green parts off the 2 leeks, then slice the leeks into rounds. Chop the 1 onion. Mince the 3 garlic cloves.
⏱️ 5 min - 2
Sauté aromatics: Place a pan on the stove over medium heat. Add a splash of oil (not listed but implied for sautéing) if desired. Add the sliced leeks and chopped onion. Sauté until softened, which takes about 5 minutes. Add the minced 3 garlic cloves and cook for another minute, stirring constantly to prevent burning.
⏱️ 6 min - 3
Add liquids and orzo: Pour the 400 ml tin of coconut milk into the pan. Add the 3 tablespoons of basil pesto. Add the 300 g of orzo and the 400 ml of hot vegetable stock. Stir the mixture well to combine all ingredients.
⏱️ 2 min - 4
Cook and finish: Cover the pan with a lid and cook for 10 minutes, or until the orzo is cooked through and most of the liquid has been absorbed. Remove the lid. Add the 4 large handfuls of spinach and the 150 g of frozen peas. Stir until the spinach has wilted and the peas are warmed through, which should take 2-3 minutes. Squeeze the juice of the 1 lemon into the pan and stir one last time before serving.
⏱️ 12 min