Dump and Bake Vegan Tuscan Orzo
This super yummy pasta bake is so simple and so flavorful.
Servings: 6
Calories: 372kcal
Ingredients
- 2 Tablespoons Olive oil
- 4 Cloves Garlic, finely chopped
- 1/2 a Sweet or red onion, diced
- 1/2 teaspoon Salt
- Pinch of Red pepper flakes
- 12 Ounces Orzo pasta, vegan
- 8 Ounces Sun dried tomatoes, chopped
- 1/2 Cup Olives, I used a Greek variety, chopped
- 1 Tablespoon Lemon juice
- 2 1/2 Cups Water
- 3 Cups Fresh baby spinach
- 1 Tablespoon Oil from the sun-dried tomatoes(optional)
- 1 Cup Vegan Parmesan, divided
Instructions
- Preheat the oven to 400 degrees(F).
- In a 13 x 9 inch baking dish, drizzle the olive oil into the bottom of the dish.
- Add in the garlic, onions, salt and red pepper. Stir to combine everything, straight in the baking dish.
- Add in the orzo, sun-dried tomatoes, olives, lemon juice and then pour in the water. Stir to combine everything. Then press everything down into the baking dish and smooth out.
- Put the spinach over the top of everything, then drizzle the oil from the sun-dried tomatoes over the spinach.
- Bake for 15 minutes, take the baking dish out of the oven.
- Stir everything together so the spinach is now combined with everything. The orzo will be starting to cook, but there will still be liquid.
- Sprinkle 1/2 cup of the vegan Parmesan over everything and then stir to combine again. Smooth everything back out and press it down into the baking dish.
- Sprinkle the remaining vegan Parmesan over the top evenly.
- Bake for 12 to 15 more minutes or until the water has been absorbed and the orzo is tender.
- Serve immediately by its self or your favorite protein.
Video
Nutrition
Calories: 372kcal | Carbohydrates: 65g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 430mg | Potassium: 1522mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1781IU | Vitamin C: 21mg | Calcium: 81mg | Iron: 5mg