November 25th, 2024
Recipes
Orzo with Pesto and Lentils
Valentina P
- Difficulty
•
- Time 15"
Fluffy orzo tossed with sautéed mushrooms, lentils, and a hint of spinach in a light pesto sauce. Ready in 15.
How To MakeDiet Type: Plant-based
Shopping List
- 4 ounces orzo (or gluten-free pasta)
- 3/4 cup cooked lentils (we use pre-steamed)
- 4 ounces cremini mushrooms
- 1/4 heaping cup frozen chopped spinach
- 2 to 3 tablespoons pesto (store-bought or homemade)
- 2 tablespoons olive oil
- salt and pepper, to taste
Instructions
- Step 1: Bring a large pot of generously salted water to a boil. Add the orzo and cook until al dente. Reserve a mug of the pasta water and then drain.
- Step 2: Meanwhile, slice and chop the mushrooms into bite-sized pieces. Heat the olive oil in a frying pan over medium-high heat. Add the mushrooms and a pinch of salt. Cook until soft, about 3 minutes. Add the lentils and frozen spinach (no need to thaw) to the pan. Cook until the spinach has thawed.
- Step 3: Add the drained orzo to the pan with the vegetables. Add 1 tablespoons of the pesto and about 3 tablespoons of the reserved pasta water. Stir until creamy, adding more pesto and/or water to reach desired consistency. Season with salt and pepper.
- Serve: Divide onto plates and enjoy.
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What you should eat next
Orzo with Pesto and Lentils
PT15M 4 ounces orzo (or gluten-free pasta) 3/4 cup cooked lentils (we use pre-steamed) 4 ounces cremini mushrooms 1/4 heaping cup frozen chopped spinach 2 to 3 tablespoons pesto (store-bought or homemade) 2 tablespoons olive oil salt and pepper, to taste Gluten Free Vegan 2 Servings
Ingredients:
