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Creamy Orzo with Broccoli – Sharon Palmer, the plant-based nutritionist


With this easy recipe you can make the most delicious vegan creamy Orzo with broccoli in just 30 minutes! First, you make your own delicious cashew ricotta, then cook orzo pasta and sauté a quick and easy broccoli stuffing that includes garlic, oregano, cherry tomatoes, olives, and white beans. Mix everything together to create creamy plant-based pasta! Packed with nutrients from pasta, beans, broccoli and tomatoes, this is a one-dish meal that will fuel your day. The leftovers are also super delicious! Is this orzo recipe gluten free? No, orzo naturally contains gluten, but you can substitute this for the wheat-based orzo pasta gluten free orzo pasta to make a gluten-free orzo version.

What is Orzo Pasta?

Orzo may look like grains of rice, but it is actually a small, thin, rice-shaped wheat pasta from Italy that is categorized as pastina (small pasta). Orzo is popular in Italian soups, but also goes well with pasta dishes and Salads. How do you cook orzo? Simply fill a medium pot two-thirds full with water, bring to a boil, add a package of dried orzo pasta, and cook until al dente (about 7-12 minutes). Then drain the pasta and stir it into your favorite recipes, like this Creamy Orzo with Broccoli.

Is orzo healthy?

Orzo is made from refined wheat, but you can find it Whole wheat orzo to make recipes even healthier. Note that al dente pasta has a lower glycemic index and studies show that even eating regular pasta made from refined wheat flour is associated with health benefits, as this is usually a gateway to eating more vegetables (we eat ours Pasta often filled with vegetables). Tomato sauce – which is good!).

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Description

This delicious, healthy vegan creamy orzo with broccoli is based on homemade vegan cashew ricotta, orzo pasta and delicious green broccoli.

Cashew ricotta:

Orzo:

  • 1 Crush dried orzo pasta
  • Water

Broccoli filling:

  • 1 tablespoon Extra virgin olive oil
  • 3 Garlic cloves, chopped
  • 1 Pound broccoli rabe, broccolini or broccoli, rinsed, coarsely chopped
  • 1 teaspoon red chili flakes
  • 1 cup Cherry tomatoescut into halves
  • ½ teaspoon Salt (optional)
  • 2 teaspoons freshly chopped or dried oregano
  • ½ cup Olivesgutted
  • 1 (15-ounce) can White beansrinsed, drained

  1. Make cashew ricotta by placing raw cashews in a small bowl and covering with boiling water. Allow to soak for 15 minutes (while soaking, collect the remaining cashew ricotta ingredients and begin cooking the pasta), then drain the liquid. Add soaked, drained cashews small blender with garlic, nutritional yeast, tahini, salt (optional), white pepper, non-dairy milk and 2 tablespoons lemon juice from the lemon (save the rest of the lemon for making the zest in step 6). Mix until well combined but not completely smooth (consistency of ricotta). Can take a break to scrape the pages if necessary. Set the cashew ricotta aside while you prepare the pasta.
  2. Fill out a large pot Fill two-thirds with water, cover and bring to a boil over high heat. Reduce heat to medium-high, add noodles and cover. Cook according to package instructions for about 7-12 minutes until al dente. Reserve 2 cups pasta water, drain remaining water, and set cooked orzo aside.
  3. Meanwhile, prepare the broccoli stuffing by adding the olive oil large frying pan or Dutch oven. Add the garlic and sauté for 1-2 minutes.
  4. Add the broccoli and red chili flakes and sauté for 3 minutes.
  5. Add 1 cup reserved pasta water, tomatoes, and salt (optional) and continue cooking until broccoli is crisp-tender yet bright green, about 6 minutes.
  6. Add the lemon zest, olives, white beans, cooked orzo pasta and cashew ricotta. Stir gently to combine. Maybe add a little more pasta water a tablespoon at a time until you get a smooth, creamy consistency. Heat until mixture is hot. Serve immediately.
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Category: garnish
  • Kitchen: American

Nutrition

  • Serving size: 1 serving
  • Calories: 424
  • Sugar: 6g
  • Sodium: 257 mg
  • Fat: 17g
  • Saturated fatty acids: 4g
  • Carbohydrates: 57g
  • Fiber: 13g
  • Protein: 17g

Keywords: Orzo rice, is orzo gluten free, how to cook orzo, gluten free orzo, orzo substitute, is orzo healthy, creamy orzo

You can find more plant-based pasta recipes here:

Mushroom Bomb Lentil Noodles
Vegan pasta with roasted vegetables
Lemon basil pasta salad
Vegan pasta with creamy spinach and ricotta sauce
Vegan Pasta Amatriciana
Pasta with rapini, fava and mushrooms

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