Ingredients
people
- 1 onion (chopped)
- 2 cloves garlic (crushed)
- 50 gram sun-dried tomatoes (finely chopped)
- 2 tbsp tomato purée
- 300 gram fresh tomatoes (diced)
- 175 gram orzo
- 500 ml vegetable stock
- 100 ml cooking cream
- 150 gram spinach
- 2-3 tbsp herb cream cheese
- olive oil, salt and pepper
- optional: Parmesan cheese and fresh basil
Equipment
- Large frying pan
INSTRUCTIONS (how to make this recipe):
- Heat a little olive oil in a frying pan and sauté the onion and garlic.
- Add the sun-dried tomatoes and tomato purée and fry briefly.
- Add the chopped tomatoes.
- Then add the orzo and vegetable stock, bringing the mixture to the boil.
- Finally, add the cooking cream and the spinach, stirring until it has wilted.
- Finally, add 2–3 tablespoons of plant-based Boursin cheese. Cook until the orzo is done, then season with salt and pepper to taste. Enjoy your meal!
Good to know:
Tip: Use a plantbased alternative for the cream, cream cheese and optional cheese to make this recipe vegan!
Nutrition information per portion
Calories: 345kcal | Carbohydrates: 51g | Proteins: 11g | Fats: 12g | Saturated fats: 7g
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