30 Minute Tomato Orzo with Balsamic Broccolini
Ingredients
The orzo dish
-
2
tablespoons
olive oil
-
1
large
shallot, finely diced
-
1
tablespoon
fresh thyme leaves, minced
-
1
tablespoon
capers, minced
-
3
cloves
garlic, minced
-
1
tablespoon
nutritional yeast
-
½
teaspoon
chili flakes
-
4
cups
cherry tomatoes, halved
-
1
cup
dry orzo pasta
-
2
cups
vegetable stock
-
1
cup
unsweetened non-dairy cream
-
½
cup
fresh basil leaves, torn
The broccolini
-
2
bunches
broccolini, tough ends trimmed
-
1
tablespoon
balsamic vinegar
-
to taste
sea salt and ground black pepper
Optional toppings
-
to taste
vegan 'parmesan'
-
to taste
balsamic glaze
Instructions
- Preheat the oven to 425°F.
- Prepare the broccolini by tossing it with olive oil, balsamic vinegar, salt, and pepper, then roast for 10-15 minutes until tender.
- In a skillet, heat the remaining olive oil and sauté the shallot until soft.
- Add thyme, capers, garlic, nutritional yeast, and chili flakes to the skillet and sauté until fragrant.
- Stir in the cherry tomatoes and cook until they release juice.
- Add the orzo, vegetable stock, and non-dairy cream, then bring to a boil and simmer until the orzo is cooked.
- Stir in fresh basil and adjust seasoning as needed, then serve with roasted broccolini on top.
Nutrition Facts (estimated)
Servings
3-4
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
8g
Sodium
300mg
Cholesterol
0mg
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