Main Courseby Robin Imported from the web

Tomate-Basilikum-Orzo

Name: Tomate-Basilikum-Orzo
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1.000 pc Onion; 4.000 clove Garlic; 400.000 g Cherry tomatoes; 400.000 g White beans; 0.500 pc Lemon; 2.000 bunch Basil; 1.000 tbsp Canola oil; 300.000 g Orzo pasta; 400.000 ml Vegetable broth; 400.000 g Tomatoes; 400.000 ml Coconut milk; 4.000 pinch Salt; 3.000 pinch Black pepper; 0.500 tsp Sugar

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.

Total time35 min10 prep · 25 cook

Serves

Calories748 kcalper serving

Ingredients

1
Onionpeeled and finely chopped
4clove
Garlicpeeled and minced
400g
Cherry tomatoeswashed and halved
400g
White beanscanned, drained and rinsed
1
Lemonorganic, zested and juiced
2bunch
Basilroughly chopped
1tbsp
Canola oil
300g
Orzo pasta
400ml
Vegetable broth
400g
Tomatoesdiced, canned
400ml
Coconut milk
4pinch
Salt
3pinch
Black pepper
½tsp
Sugar

Nutrition

per serving

748kcal

Calorie sources

Protein12%Carbs54%Fat35%

Protein: 23g
Carbs: 105g
Fat: 30g
Fibre: 15g

% GDA = share of an average adult's daily reference intake (2000 kcal). Values are estimates and may vary.

Method

Sauté the aromatics
1Onion4 cloveGarlic400gCherry tomatoes1 tbspCanola oil
Peel and finely chop 1 onion, peel and mince 4 clove garlic, and wash and halve 400g cherry tomatoes. Heat 1 tbsp 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. Add the minced Garlic and halved Cherry tomatoes to the pan and cook for another 2 minutes, stirring gently.
Simmer the orzo
400gWhite beans1Lemon300gOrzo pasta400mlVegetable broth400gTomatoes400mlCoconut milk
Stir in 300g orzo pasta, 400ml vegetable broth, 400g tomatoes, and 400ml 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. Meanwhile, drain and rinse 400g white beans, and zest and juice 1 lemon.
Warm the beans and finish
White beansLemon2 bunchBasil4 pinchSalt3 pinchBlack pepper½ tspSugar
Stir in the drained White beans and warm through for 2 minutes. Meanwhile, roughly chop 2 bunch basil. Remove the pan from the heat and stir in the zest and juice from the Lemon, ½ tsp sugar, and the chopped Basil. Season with 4 pinch salt and 3 pinch black pepper, adjusting to taste.

Method

Sauté the aromatics

1Onion

4 cloveGarlic

400gCherry tomatoes

1 tbspCanola oil

Peel and finely chop 1 onion, peel and mince 4 clove garlic, and wash and halve 400g cherry tomatoes. Heat 1 tbsp 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. Add the minced Garlic and halved Cherry tomatoes to the pan and cook for another 2 minutes, stirring gently.

Simmer the orzo

400gWhite beans

1Lemon

300gOrzo pasta

400mlVegetable broth

400gTomatoes

400mlCoconut milk

Stir in 300g orzo pasta, 400ml vegetable broth, 400g tomatoes, and 400ml 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. Meanwhile, drain and rinse 400g white beans, and zest and juice 1 lemon.

Warm the beans and finish

White beans

Lemon

2 bunchBasil

4 pinchSalt

3 pinchBlack pepper

½ tspSugar

Stir in the drained White beans and warm through for 2 minutes. Meanwhile, roughly chop 2 bunch basil. Remove the pan from the heat and stir in the zest and juice from the Lemon, ½ tsp sugar, and the chopped Basil. Season with 4 pinch salt and 3 pinch black pepper, adjusting to taste.