Spicy Roasted Red Pepper Orzo
Ingredients
The sauce
-
1
jar
roasted red peppers, drained
-
1
can
petite diced tomatoes
-
1
can
great northern beans, drained and rinsed
-
2
tablespoons
coconut cream or heavy cream
-
½
teaspoon
kosher salt, divided
-
4-8
ounces
Calabrian chilis
-
2
tablespoons
tomato paste
-
¼
cup
freshly sliced basil leaves
The pasta
-
12
ounces
orzo
-
2
cups
water
The aromatics
-
½
medium
sweet yellow onion, diced
-
3
cloves
garlic, minced
For cooking
Instructions
- Blend the drained roasted red peppers, diced tomatoes, drained beans, coconut cream, and ¼ teaspoon salt until smooth.
- Heat a large skillet and drizzle with olive oil, then sauté the diced onion with the remaining salt until golden.
- Add minced chilis, garlic, and tomato paste to the onion and cook until the garlic is golden.
- Stir in the orzo and toast for 1 minute, then add the red pepper sauce and water.
- Bring to a simmer, cover, and cook for 10 minutes, stirring occasionally.
- Remove the lid and let simmer for another 2-3 minutes to thicken the sauce.
- Garnish with coconut cream, chili oil, and fresh basil before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
402
Total fat
6g
Total carbohydrates
74g
Total protein
17g
Sodium
709mg
Cholesterol
0mg
You might also like