Creamy Vegan Orzo Pasta

Ingredients:

2 thinly sliced ​​shallots
4 minced garlic cloves
3 tablespoons vegan butter
1 ½ cups (225 g) orzo pasta
1 tablespoon tomato paste
1 teaspoon Italian seasoning
Salt and pepper (to taste)
4 cups vegetable stock (add more if needed)
400 ml can full-fat coconut milk
1 cup cooked CANNELLINI beans
½ cup sun-dried tomatoes, chopped
3 cups (100 g) fresh spinach
Additional ingredients (optional):
½ cup (70 g) cherry tomatoes, halved
fresh basil
vegan parmesan

Directions:

1. First, prepare the vegetables: chop the shallots and garlic. Set aside.
2. Then add the vegan butter to a saucepan and melt over medium heat.
3. Once the butter has melted, add the shallots and garlic. Cook for 3-5 minutes, until the shallots are translucent and the garlic is fragrant.
4. Add the orzo pasta, tomato paste, Italian seasoning, salt and pepper (to taste). Cook, stirring, for about 1 minute.
5. Add the vegetable broth, coconut milk, CANNELLINI beans and sun-dried tomatoes.
6. Stir everything together and cook the pasta, uncovered, over medium heat for about 15-20 minutes or until the pasta is al dente (firm). It is important to stir the pasta constantly during cooking to prevent it from sticking to the bottom of the pot.
7. Then add the fresh spinach and stir into the cooked pasta. Cook for another 2 minutes. Season with additional salt and pepper if desired.
8. Remove the orzo from the heat and serve while still hot with sliced ​​cherry tomatoes, fresh basil and vegan parmesan.

Yield: 6 servings
Recipe: shortgirltallorder.com