comfort
Creamy Orzo with Veggies
Creamy and comforting orzo in a cheesy sauce with vegetables.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 ounces gluten free orzo
- 1 small onion (chopped)
- 1 small zucchini (diced)
- 1 teaspoon olive oil
- 1 cup frozen carrot coins
- 1 cup non-dairy milk
- 1 cup Daiya non-dairy cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 cups fresh spinach
Instructions
- 1
In a large sauce pan, bring about 3 quarts of water to a boil.
- 2
Add the orzo, chopped onions, and olive oil. Boil for 10 minutes, then add the zucchini and carrot coins and boil for another 5 minutes.
- 3
Drain the water out of the pan. Add the Daiya cheese, non-dairy milk, and spices, and cook over medium low heat. Stir constantly for a few minutes until the cheese melts. If the sauce seems too thick, feel free to add a little more non-dairy milk.
- 4
Add the spinach leaves, and stir them into the pasta mixture until they wilt.
- 5
Add more seasoning to taste.