Creamy Veggie Orzo Pasta - Vegan Meals under 30 Mins!
TIMELINE
00.00 - Intro
01.12 - Orzo
03.10 - Pesto Tomatoes
04.20 - Serving Up
RECIPE
Serves - 4
Total tome: less than 30 mins
INGREDIENTS
Orzo
2 tbsp EVOO or chilli oil
1 cup finely chopped Courgette
1 chopped red chili
2 tbsp tomato paste
1 cup orzo pasta
2 cups water
2 bay leaves
1 tbsp dried mixed herbs / Italian herb mix
1 can of crushed tomatoes
1 tsp salt
1/2 tsp black pepper
1/4 tsp asafetida ( my garlic replacement, you can use fresh garlic if you want to)
1/4 cup fresh chopped basil
1 cup finely chopped fresh spinach
1/2 cup coconut milk
1/4 cup vegan parmesan or vegan mature cheddar
Pesto tomatoes
Bunch of cherry tomatoes on a vine
2 tbsp pesto
1 tsp chili oil
Garnish
- Sprinkle of parmesan and chopped basil leaves
THE MAGIC
Orzo
- Chop up your veggies
- Heat oil in a pan and add in the chilies, bay leaves, tomato paste and then your courgettes followed by the orzo pasta, crushed tomatoes, and then all the seasoning
- Cover with lid and let it cook for 7-10 minutes on low to medium heat till orzo is tender
- Add in the coconut milk, parmesan cheese and chopped spinach
- Serve up with pesto tomatoes ontop, a sprinkle or parmesan and some chopped basil ( and a drizzle of chili oil if you like!)
- Say a prayer of immense, intense gratitude, serve with love and eat with patience!
Pesto tomatoes
- Coat the tomatoes in pesto and chilli oil
- Place onto baking tray
- And bake at 220C for 15 minutes till charred, caramelized and juicy
-
Notes: Best served hot off the pan, if you make it in advance you may have to add some liquid ( water or coconut milk) to get the right consistency back as the will continue to suck up all the liquid as its left aside!
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One Pot Ratatouille Orzo ???? #quickrecipe #healthyfood #onepotmeal
Our one pot ratatouille orzo is deliciously healthy, vegetable packed and bursting with flavour… and there’s only one pan to wash! A fun twist on a classic French dish, bursting with vibrant colours and mouth-watering flavours. Made with fresh vegetables, roasted in our Mellow Yellow Cold Pressed Oil, orzo and a rich tomato sauce. Topped with fresh basil and feta cheese before serving, creating a delightful, nutritious one pot meal for the entire family to enjoy!
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HEALTHY VEGAN ONE-POT MEAL: ORZO PASTA & VEGGIES | 30-MINUTE RECIPE
Y’all… if you want a vegan-friendly (and of course vegetarian!) meal that comes together with about 2 minutes of prep, and cooks in one pot… in less than 30 minutes… then this recipe is for you!! This orzo pasta and vegetable recipe is the perfect weekday or weeknight lunch or dinner meal, it’s totally adaptable and you can use any veggies that you happen to have on hand. The end result is a savory, filling and healthy pasta dish that the whole family is sure to love.
What’s on the menu in your household this week?
I N G R E D I E N T S
- Orzo or risoni (rice-shaped pasta)
- Mushrooms
- Courgettes
- Broccoli
- Water
- Vegetable (or chicken) stock powder
- Lemon (optional - to taste)
- Olive oil
- Salt & pepper
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Valerie Bertinelli's Mediterranean Grilled Veggie Orzo Salad | Valerie's Home Cooking | Food Network
Valerie gives pasta salad an extra-healthy upgrade with freshly grilled zucchini, bell pepper and eggplant!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
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Grilled Veggie and Orzo Salad
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 30 min
Active: 1 hr
Yield: 6 to 8 servings
Ingredients
Kosher salt and freshly ground black pepper
1 pound orzo
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 cup extra-virgin olive oil
1 yellow squash, cut into 1/2-inch-thick slices on the bias
1 zucchini, cut into 1/2-inch-thick slices on the bias
1 Japanese eggplant, cut into 1/2-inch-thick slices on the bias
1 red onion, cut into 1/2-inch-thick slices
1 large bell pepper, cut into planks
1 teaspoon lemon zest and 5 tablespoons lemon juice (from 3 to 4 lemons)
1 tablespoon Dijon mustard
3/4 cup crumbled feta cheese
1/2 cup chopped fresh parsley
1/4 cup chopped fresh dill
Directions
Bring a large pot of salted water to a boil. Cook the orzo according to package directions. Drain and set aside.
Add the dried oregano, garlic powder, onion powder, 1/2 teaspoon salt, 1/2 teaspoon pepper and 1/2 cup of the olive oil to a large bowl. Whisk to combine, then add all the prepped vegetables. Toss the vegetables to coat them in the marinade.
Heat a grill pan over medium-high heat. Once the pan is heated, add the vegetables in batches, being sure to keep them in a single layer and not to overcrowd the pan. Grill until the vegetables have nice char marks and are beginning to soften, 2 to 3 minutes. Flip the vegetables and cook for an additional 2 to 3 minutes. Remove to a rimmed baking sheet. Keep grilling until all the vegetables are cooked. Cool slightly, then cut the vegetables into small bite size pieces. Save any leftover marinade to build the dressing for the salad.
To the serving bowl with the leftover marinade from the vegetables, add the lemon zest, lemon juice, Dijon mustard, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining 1/4 cup olive oil. Whisk to combine. Add the cooked orzo and the chopped grilled vegetables and toss to combine. Add the feta, parsley and dill and toss again. Season with salt and pepper to taste.
Serve immediately or keep at room temperature until ready to serve.
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Valerie Bertinelli's Mediterranean Grilled Veggie Orzo Salad | Valerie's Home Cooking | Food Network
One-Pot Tomato Chickpeas and Orzo | Easy & Delicious Pasta Recipe
EPISODE 705 - How to Make One-Pot Tomato Chickpeas and Orzo | Easy & Delicious Pasta Recipe
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