Creamy Orzo with Broccoli
Ingredients
Cashew Ricotta
-
1
cup
raw cashews
-
Boiling
water
-
1
clove
garlic
-
2
tablespoons
nutritional yeast
-
2
tablespoons
tahini
-
¼
teaspoon
salt (optional)
-
¼
teaspoon
white pepper
-
¼
cup
plant-based milk, plain, unsweetened
-
1
lemon
divided (juice and zest)
Orzo Pasta
-
1
pound
dried orzo pasta
-
water
Broccoli Filling
-
1
tablespoon
extra virgin olive oil
-
3
cloves
garlic, minced
-
1
pound
broccoli rabe, broccolini, or broccoli, rinsed, coarsely chopped
-
1
teaspoon
red chili flakes
-
1
cup
cherry tomatoes, cut in half
-
½
teaspoon
salt (optional)
-
2
teaspoons
fresh chopped or dried oregano
-
½
cup
olives, pitted
-
1
15-ounce can
white beans, rinsed, drained
Instructions
- Soak raw cashews in boiling water for 15 minutes, then drain and blend with garlic, nutritional yeast, tahini, optional salt, white pepper, plant-based milk, and lemon juice until combined.
- Cook orzo pasta in a large pot of boiling water according to package instructions until al dente, reserving 2 cups of pasta water before draining.
- In a large pan, heat olive oil and sauté minced garlic for 1-2 minutes.
- Add chopped broccoli and red chili flakes, sauté for 3 minutes.
- Stir in reserved pasta water, cherry tomatoes, and optional salt, cooking until broccoli is bright green and tender.
- Add lemon zest, olives, white beans, cooked orzo, and cashew ricotta, stirring gently until combined and heated through.
Nutrition Facts (estimated)
Servings
8
Calories
424
Total fat
17g
Total carbohydrates
57g
Total protein
17g
Sodium
257mg
Cholesterol
0mg
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