Creamy Tomato Orzo With Orzo
This recipe brings rich tomato flavors along with a full serving of vegetables. It has been a while since I shared a non-Indian recipe and I hope you will find it as an option for dinner or when you are entertaining a large group.
Servings: 5 people
Calories: 150kcal
Ingredients
- 1 ¼ Orzo pasta
- 1 can diced tomatoes
- 1 ½ teaspoon tomato paste
- ½ cup cashew cream/ paste
- 1 teaspoon Oregon
- 1 teaspoon chili flakes
- 1 tablespoon olive oil
- 1 cup chopped kale leaves
- Salt to taste
- 3 garlic cloves
- 1 medium size onion
Instructions
- In a large pan, boil the Orzo (pasta) in water and set it aside.
- Meanwhile, place a pan on medium heat and drizzle few tablespoons of oil.
- When oil heats up, add chopped kale and saute until they are crispy. Place them aside.
- In the same pan, saute chopped garlic until they turn golden.
- Add chopped onion and saute until they turn translucent.
- Add oregano and chili flakes cook for about 30 seconds.
- Add the diced tomatoes and cook for about a minute.
- Add tomato paste and cashew paste or cream. Cook for 4 minutes.
- Add salt and the cooked orzo. Mix evenly.
- Turn the heat off and add the Kale leaves
- Creamy Tomato-Kale Orzo is ready! Serve hot paired with breadsticks! Enjoy!
Video
Notes
How to make cashew paste or cream: soak(30 min) ¼ cup of raw cashews and blend it with ¼ cup water.
Or else use full-fat cashew milk.
Nutrition
Calories: 150kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 139mg | Potassium: 188mg | Fiber: 1g | Sugar: 2g | Vitamin A: 240IU | Vitamin C: 8.6mg | Calcium: 29mg | Iron: 0.9mg