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

OnionGarlicCherry tomatoesWhite beansLemonBasil
Mise 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.
1 tbspCanola oilOnion
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.
GarlicCherry tomatoes
Add the minced Garlic and halved Cherry tomatoes to the pan. Cook for another 2 minutes, stirring gently.
300gOrzo pasta400mlVegetable broth400gTomatoes400mlCoconut milk
Stir in the 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.
White beans
Stir in the drained White beans and warm through for 2 minutes.
1Lemon½ tspSugarBasil4 pinchSalt3 pinchBlack pepper
Remove the pan from the heat. Stir in the lemon zest and juice from 1 lemon, ½ tsp sugar, and the chopped Basil. Season with 4 pinch salt and 3 pinch black pepper, adjusting to taste.

Method

Onion

Garlic

Cherry tomatoes

White beans

Lemon

Basil

Mise 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.

1 tbspCanola oil

Onion

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.

Garlic

Cherry tomatoes

Add the minced Garlic and halved Cherry tomatoes to the pan. Cook for another 2 minutes, stirring gently.

300gOrzo pasta

400mlVegetable broth

400gTomatoes

400mlCoconut milk

Stir in the 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.

White beans

Stir in the drained White beans and warm through for 2 minutes.

1Lemon

½ tspSugar

Basil

4 pinchSalt

3 pinchBlack pepper

Remove the pan from the heat. Stir in the lemon zest and juice from 1 lemon, ½ tsp sugar, and the chopped Basil. Season with 4 pinch salt and 3 pinch black pepper, adjusting to taste.