Source/Inspiration: A hungry tummy!
Skill level: Easy
Time: 20 minutes
- 6 oz. orzo
- 4 Tbsp. pesto (add more if you’d like): either pre-made or find a vegan recipe here
- 2 Tbsp. soy milk or soy creamer
- 1 small or 1/2 large eggplant, diced
- 1-2 portabella mushrooms, diced
- 1/2 onion, diced
- Large handful of spinach, chopped
- 3 handfuls of mini heirloom tomatoes, quartered
- 1 tsp. or less olive oil
Herbs & Spices:
- Fresh or dried thyme
- Fresh or dried oregano
- Fresh or dried basil
- Salt and pepper, to taste
I love using fresh herbs but I don’t always have them on hand. Rule of thumb is to use three times as much fresh herbs as dried. Dried herbs tend to be more potent. I used all dried herbs this time, about 1/2 tsp. thyme and 1 Tbsp. each of oregano and basil.
I spent a lot of time over the years strictly following recipes and freaking out if I did something wrong or didn’t have the right measurement tool. The beautiful thing is all those years have led me to be able to throw a bunch of things together and be confident (most of the time) that it is going to taste amazing. If you’re not there yet with cooking, allow yourself to try it out here in this recipe. Add more pesto or add even more veggies, or if you want more pasta, do it-it will still be delish. This easy recipe was the result of having a ton of veggies in the fridge that needed to be eaten and deciding to mix them with some orzo (probably one of my favorite pastas) and obviously, topped with PESTO.
1) Dice the onions, mushrooms and eggplant. Heat the olive oil in a frying pan over medium heat. Once hot, saute the diced veggies.
2) Add the spices- thyme, oregano, basil, salt and pepper. Things should smell pretty good! Cook for 5-7 minutes, until vegetables are soft. If the pan gets dry while cooking, add about 1 Tbsp. of water at a time to keep the veggies from drying out (I did this about 3 times when I made this).
3) While the vegetables are cooking, cook the orzo according to the directions on the packaging. Once done, drain and move the orzo back into the cooking pan with no heat.
4) Add the soy milk or soy creamer. Add the pesto. Stir.
5) Add the cooked vegetables and stir.
6) Add the quartered heirloom tomatoes and chopped spinach and gently stir. Adding these last ensures that the tomatoes don’t get mushy and the spinach doesn’t wilt.
xoxo -The Yummy Bunny.