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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