Ingredients
- 2 tbsp Olive oil
- 1 piece Onion (finely chopped)
- 3 clove Garlic (minced)
- 0.5 tsp chilli flakes
- 300 g orzo pasta
- 400 g Chopped tomatoes (canned)
- 700 ml Vegetable stock
- 100 g Spinach (fresh)
- 15 g Basil (fresh leaves)
- 1 tbsp lemon juice (freshly squeezed)
-
40 g
Parmesan cheese
(grated, to serve)
Alternative: vegan parmesan
Instructions
-
Heat olive oil in a large deep pan over medium heat. Fry onion until soft, about 5 minutes.
-
Add garlic and chilli flakes, cook for 1 minute until fragrant.
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Stir in orzo, chopped tomatoes, and vegetable stock. Bring to a simmer.
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Cook uncovered for 15 minutes, stirring often, until orzo is tender and sauce is thickened.
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Stir in spinach until just wilted. Season to taste.
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Finish with fresh basil, lemon juice, and grated parmesan or vegan parmesan. Serve immediately.
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