Creamy Marry Me Orzo (vegan)
Creamy marry me orzo - this incredible vegan orzo pasta dish is rich and lusciously creamy. Flavoured with sun-dried tomatoes and basil, with blended silken tofu and cashews to make the cream, this easy pasta dish is simple to make yet very impressive!
Servings 4 people
Equipment
- blender
Ingredients
Cream:
- 60 g (½ cup) raw cashews
- 308 g packet silken tofu
- 4 Tablespoons nutritional yeast
Orzo:
- one 280 g (10 oz) jar sun-dried tomatoes in oil
- 1 large red onion thinly sliced
- 6 cloves garlic peeled and crushed
- 2 Tablespoons tomato puree (paste)
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 litre vegetable stock
- 375 g (13 oz) orzo
- one 400 g (14 oz) tin chickpeas rinsed and drained
- lemon juice to taste (about ½ a lemon)
- 30 g (1 oz) fresh basil finely chopped
- salt and pepper
Instructions
Cream:
- Place the cashews in a heat-proof bowl, generously cover with boiling water and leave to soak for 30-60 minutes. This can be done while you get on with cooking the orzo.60 g (½ cup) raw cashews
- Drain the cashews well and place in a blender with the silken tofu and nutritional yeast, blend until completely smooth, stopping to scrape down the sides as needed.308 g packet silken tofu, 4 Tablespoons nutritional yeast
Orzo:
- Drain the sun-dried tomatoes, reserving the oil. Finely chop the tomatoes and set aside.one 280 g (10 oz) jar sun-dried tomatoes in oil
- Heat 1 Tablespoon of the reserved sun-dried tomato oil in a large pan and add the sliced red onion and a pinch of salt. Cook for for 5-10 minutes until softened, stirring regularly. Add the garlic and cook for a couple more minutes.1 large red onion, 6 cloves garlic
- Add the tomato puree, smoked paprika and oregano and cook for another minute or two while stirring.2 Tablespoons tomato puree (paste), ½ teaspoon smoked paprika, 1 teaspoon dried oregano
- Add the stock, orzo, chopped sun-dried tomatoes, chickpeas and a good grinding of black pepper.1 litre vegetable stock, 375 g (13 oz) orzo, one 400 g (14 oz) tin chickpeas
- Bring up to a gentle simmer and cook, stirring often, until the orzo is al dente, about 15 minutes.
- Once the orzo is cooked stir in the blended cream and continue to cook until heated through. Add a splash of water if the sauce is too thick.
- Remove from the heat and stir in a squeeze of lemon juice to taste then add the chopped basil and salt and pepper as needed. Serve.lemon juice to taste (about ½ a lemon), 30 g (1 oz) fresh basil, salt and pepper
Notes
Nutrition per serving: Calories: 704, Carbohydrates: 108.7g, Protein: 30.1g, Fat: 20.2g, Saturated Fat: 2.8g, Cholesterol: 0.3mg, Sodium: 291.5mg, Potassium: 1071.2mg, Dietary Fiber: 14.5g, Sugar: 13g, Calcium: 105.3mg, Iron: 6.4mg
- Stir often as it cooks to prevent the orzo from catching on the base of the pan.
- If you want to reduce the calorie count a little then you can omit the cashews, the orzo will be slightly less creamy but still delicious!
- To make this creamy marry me orzo extra nutritious, stir in a couple of big handfuls of fresh baby spinach at the end of cooking and stir until wilted. And/or serve alongside some steamed tenderstem broccoli or sautéed mushrooms.