Creamy Spinach and Asparagus Orzo
This super creamy orzo is a dream! Its insane texture is comes from a sauce made from cashews and hemp seeds! Enjoy!
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- Preparation time: 25 minutes
- Cooking time: 15 minutes
- Servings: 4 to 6
Ingredients
Creamy spinach and basil sauce
- 1 cup (250 ml) unsalted, unroasted cashews (soaked in boiling water for 30 minutes)
- 1/4 cup (60 ml) hemp seeds
- 3 cups (750 ml) well-packed spinach
- 2 cups (500 ml) fresh basil leaves
- 2 cups (500 ml) vegetable broth
- 3 tablespoons (45 mL) lemon juice
- 2 tablespoons (30 ml) nutritional yeast
- 1 teaspoon (5 mL) honey
- 1 teaspoon (5 mL) salt
Salad
3 cups (750 mL) strawberries, quartered
2 cups (500 mL) cherry tomatoes, cut in half
1 English cucumber, diced
Zest of 1 lime
1 tablespoon (15 mL) lime juice
2 tablespoons (30 mL) olive oil
1/2 teaspoon (2.5 mL) salt
Pepper, to taste
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Preparation
Creamy spinach and basil sauce
- Place all the ingredients for the spinach green sauce in a blender and blend until very smooth.
Orzo
- In a large Dutch oven, heat the olive oil over medium-high heat and cook the shallots for 4 minutes. Add the garlic, herbes de Provence and hot pepper flakes and cook for a further 1 minute. Add the asparagus and cook for a further 5 minutes.
- Deglaze with white wine and cook for a further 2 minutes.
- In a pot of boiling salted water, cook the pasta according to the time indicated on the package. Drain pasta and place in Dutch oven. Add the green sauce to the spinach and stir gently.
- Serve with basil and a drizzle of olive oil.
Notes : If you have any leftover sauce, don’t hesitate to freeze it for a future pasta recipe!
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