Creamy Tomato Butter Bean Orzo (Print version)
Orzo cooks directly in tomato stock, releasing starch that gives this skillet a creamy texture.
# Ingredients:
Ingredients
01 -
250 g orzo
02 -
240 g drained butter beans
03 -
400 g canned chopped tomatoes
04 -
650 ml vegetable stock
05 -
1 onion, finely chopped
06 -
2 garlic cloves, minced
07 -
1 tbsp olive oil
08 -
100 g baby spinach
09 -
60 g grated vegetarian hard cheese
10 -
½ tsp dried oregano
11 -
¼ tsp salt
12 -
¼ tsp black pepper
# Instructions:
01 -
Heat oil in a wide deep skillet over medium heat. Cook onion for 6–8 minutes until soft. Add garlic and oregano and stir for 1 minute.
02 -
Stir in orzo, chopped tomatoes and vegetable stock. Bring to a gentle simmer, stirring to separate the pasta.
03 -
Cook uncovered for 10–12 minutes, stirring regularly and scraping the bottom, until the orzo is nearly tender. If it catches before cooking, add a small splash of water.
04 -
Fold in butter beans and spinach. Cook for another 2–3 minutes until the beans are hot, spinach has wilted and the orzo is tender.
05 -
Remove from the heat and stir in the grated cheese, salt and pepper. The sauce should coat the pasta loosely; add a little hot water if it is too thick.
06 -
Serve promptly in shallow bowls. The pasta continues absorbing liquid as it stands, so loosen again before serving later portions.
07 -
Cool leftovers promptly and refrigerate in shallow covered containers for up to three days. Reheat with a splash of water until steaming throughout.
# Good to know:
01 -
Includes 0 minutes resting or cooling time.