1 tsp olive oil (optional replace by 1 tbsp water to water fry))
1 yellow onions (finely diced)
1 red bell pepper (finely chopped)
2 tbsp sun-dried tomatoes (chopped)
2 garlic cloves (minced)
1 tbsp tomato paste
0.5 tsp red chili flakes
1 tsp mixed herbs (see notes)
1 tsp smoked paprika
4.2 oz dry orzo
2 cups cooked butter beans
1.5 cups vegetable stock (low sodium) (or water)
2 tbsp cashews
10 fl oz soy milk
2 tbsp nutritional yeast
2 cups baby spinach (roughly chopped)
1.5 tbsp lemon juice
0.25 cup fresh basil
Salt and pepper to taste (to taste)
Instructions
To a pan on medium heat, add the olive oil and onions, cook for a couple of minutes.
Add the red bell pepper and sun-dried tomatoes and cook for another 5 minutes, stirring regularly.
Add the garlic, tomato paste, chili flakes, mixed herbs, smoked paprika, and a pinch of salt. Stir, and cook for 2 minutes.
In the meantime, blend the cashews, soy milk, and nutritional yeast. Add to the pan along with the orzo, butter beans, and vegetable stock. Let it simmer covered, for 12 minutes (or according to the orzo packet instructions), stirring regularly. Add extra broth if needed. Taste to ensure the orzo is thoroughly cooked.
Add the spinach and lemon juice, cook until the spinach is just wilted.
Adjust salt and pepper to taste. Top with fresh basil, and enjoy!
Ingredients
1 tsp olive oil (optional replace by 1 tbsp water to water fry))
1 yellow onions (finely diced)
1 red bell pepper (finely chopped)
2 tbsp sun-dried tomatoes (chopped)
2 garlic cloves (minced)
1 tbsp tomato paste
0.5 tsp red chili flakes
1 tsp mixed herbs (see notes)
1 tsp smoked paprika
4.2 oz dry orzo
2 cups cooked butter beans
1.5 cups vegetable stock (low sodium) (or water)
2 tbsp cashews
10 fl oz soy milk
2 tbsp nutritional yeast
2 cups baby spinach (roughly chopped)
1.5 tbsp lemon juice
0.25 cup fresh basil
Salt and pepper to taste (to taste)