Main Course
Tomate-Basilikum-Orzo
VeganDairy-free
A creamy, vibrant orzo pasta dish with sweet cherry tomatoes, aromatic basil, and hearty white beans, all simmered in a rich tomato-coconut sauce.
Main Course
A creamy, vibrant orzo pasta dish with sweet cherry tomatoes, aromatic basil, and hearty white beans, all simmered in a rich tomato-coconut sauce.
% GDA = share of an average adult's daily reference intake (2000 kcal).
Values are estimates and may vary.
1Onion
4 cloveGarlic
400 gCherry tomatoes
400 gWhite beans
1Lemon
2 bunchBasilMise en Place: Peel and finely chop the onion. Peel and mince the garlic. Wash and halve the cherry tomatoes. Drain and rinse the white beans. Zest and juice the lemon. Roughly chop the basil.
15 mlCanola oil1OnionHeat 15 ml canola oil in a large pan or Dutch oven over medium heat. Add the chopped onion and sauté, stirring occasionally, for 3 minutes until softened.
4 cloveGarlic400 gCherry tomatoesAdd the minced garlic and halved cherry tomatoes to the pan. Cook for another 2 minutes, stirring gently.
300 gOrzo pasta
400 mlVegetable broth
400 gTomatoes
400 mlCoconut milkStir in the 300 g orzo pasta, 400 ml vegetable broth, 400 g tomatoes, and 400 ml coconut milk. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the orzo pasta is al dente and most of the liquid has been absorbed.
400 gWhite beansStir in the drained white beans and warm through for 2 minutes.
1Lemon
2½ mlSugar2 bunchBasil
4 pinchSalt
3 pinchBlack pepperRemove the pan from the heat. Stir in the lemon zest and juice from 1 lemon, 2½ ml sugar, and the chopped basil. Season with 4 pinch salt and 3 pinch black pepper, adjusting to taste.