Creamy Tomato Spinach Orzo

• Olive oil(2 tbsp)
• Onion(1)
• Garlic(3 cloves)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Vegetable Broth(750 ml)
• Orzo(300 g)
• Spinach(120 g)
• Coconut cream(120 ml)
• Nutritional Yeast(3 tbsp)
• Dried Oregano(1 tsp)
• Chili flakes(½ tsp)optional
• Salt(1 tsp)
• Black pepper(½ tsp)
• Fresh basil(10 g)optional

Method

1. 1

   Finely chop {Onion} and mince {Garlic}.

   ~8 min

2. 2

   Heat {Olive oil} in a large deep skillet or pot over medium heat. Add {Onion} with {Salt} and cook until softened, then stir in {Garlic}, {Oregano}, and {Chili flakes} for 1 minute.

   ~5 min

3. 3

   Stir in {Tomato paste} and cook for 1 minute. Add {Canned tomatoes}, {Vegetable Stock}, {Orzo}, and {Black pepper}. Bring to a gentle boil.

   ~3 min

4. 4

   Reduce the heat and simmer, stirring often, until the {Orzo} is tender and the sauce has thickened enough to coat the grains, 10 to 12 minutes.

   ~12 min

5. 5

   Stir in {Spinach}, {Coconut cream}, and {Nutritional Yeast}. Cook for 1 to 2 minutes until the {Spinach} is wilted and the orzo looks creamy and glossy.

   ~2 min

6. 6

   Spoon into bowls and finish with torn {Fresh basil} if using.

   ~1 min