Crazy creamy orzo pasta

By Cooking With Ayeh · 30 min

Ingredients

Instructions

1. Dice the onion, quarter the cherry tomatoes, and chop the sun dried tomatoes and spinach.
2. In a large saucepan, cook the onion in olive oil until translucent. Add the tomatoes with a pinch of salt and cook over medium heat for a few minutes until softened.
3. Add the sun dried tomatoes with one tablespoon of their oil and the orzo. Toast for a few minutes.
4. Add the vegetable broth, cannellini beans, oregano, salt and pepper. Cover and simmer on low for 8-10 minutes until the pasta is almost cooked but still al dente.
5. Add the chopped spinach, parmesan and milk. Stir and simmer a few minutes until the spinach wilts, the cheese melts and the sauce thickens and becomes creamy.
6. Taste and adjust seasoning; add more broth if it has dried out too much.
7. Stir in a handful of fresh basil leaves just before serving, and top each bowl with extra parmesan if you like.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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