- 2 min read
Welcome to our first recipe post! We're excited to share one of our absolute favourite dishes. There’s something deeply satisfying about a one-pot dish, especially when it’s creamy, packed with flavour, and full of nourishing wholefoods. This Creamy Spinach & Sun-Dried Tomato Orzo is exactly that. It’s comforting enough for a cosy evening in, yet fresh and vibrant with lemon, herbs, and leafy greens.
Whether you're cooking for the family or batch cooking for the week ahead, this easy plant-based recipe is sure to become a go-to. It's also a brilliant way to use up pantry staples and includes some of our favourite store cupboard stars.
Ingredients – Serves 4
2 tablespoons of Olive Oil
1 large onion peeled, finely chopped
4 cloves garlic peeled, crushed
1 litre vegetable stock plus extra if needed
400g orzo pasta
125g sun dried tomatoes, finely chopped
160 g spinach
¾ teaspoon dried thyme
¾ teaspoon dried dill
1 400g tin of butter beans rinsed and drained
200ml vegan cream
1 tablespoon lemon juice
4-5 tablespoons nutritional yeast (to taste)
a good grinding of black pepper
Instructions
1. Heat the oil in a large saucepan or casserole pan over a low heat. Add the onion and fry until it is soft and translucent (about 10 minutes) then add the garlic and cook for another minute.
2. Add the stock, orzo, sun dried tomatoes, spinach, thyme and dill.
3. Bring up to a gentle simmer and cook, stirring often, for 10-15minutes until the orzo is soft but still has a slight bite to it. Add a little extra stock if needed.
4. Add the butter beans, cream, lemon juice, nutritional yeast and plenty of black pepper.
5. Cook for another couple of minutes until the butter beans are warmed through then serve.
You can find a link to the video here!
