Ingredients:

  • 1.5 cups (300g) uncooked orzo pasta
  • 3 cups (710ml) low-sodium vegetable broth
  • 0.5 cup (120ml) full-fat canned coconut milk
  • 2 tbsp (30ml) olive oil
  • 0.5 cup (80g) sun-dried tomatoes, thinly sliced
  • 3 cloves (15g) garlic, minced
  • 1 small (50g) shallot, finely diced
  • 1 tsp (2g) dried oregano
  • 1 tsp (2g) dried basil
  • 0.5 tsp (1g) red pepper flakes
  • 1 tsp (5g) salt
  • 0.5 tsp (3g) black pepper
  • 1 can (15 oz / 425g) cannellini beans, drained and rinsed
  • 3 cups (90g) fresh baby spinach, packed
  • 1 tbsp (15ml) fresh lemon juice
  • 0.25 cup (10g) nutritional yeast
  • 2 tbsp (8g) fresh basil leaves, torn

Instructions:

  1. Preheat the oven to 375°F (190°C).
  2. In a 9x13 inch baking dish, combine the uncooked orzo, vegetable broth, coconut milk, olive oil, minced garlic, diced shallots, sun-dried tomatoes, and all dried spices. Stir until the orzo is evenly submerged and the spices are distributed.
  3. Cover the dish tightly with aluminum foil and bake for 20 minutes.
  4. Remove the foil and stir the pasta gently to redistribute the liquid and break up any clumps. Return the dish to the oven, uncovered, for another 10-15 minutes until the liquid is mostly absorbed and the pasta looks velvety and tender.
  5. Remove the dish from the oven and immediately stir in the rinsed cannellini beans, baby spinach, lemon juice, and nutritional yeast.
  6. Garnish with torn fresh basil leaves before serving.