It's the time of year where the leaves are starting to change from green to orange, chillier and darker evenings are settling in and the cozy socks are working full-time - it's only right that we start to hunker down for hibernation season ourselves.
Fall and winter are the seasons for restoration and stillness (although my diary is yet to clock onto this) and there's nothing better than cooking yourself something hearty and wholesome, to warm you from the inside out. And this creamy orzo pasta dish is no exception. Packed with veggies, it's just what you need to keep cosy and cram in the nutrients. Enjoy!
- 2 sticks of celery, diced
- 1 head of kale/chard
- 3 garlic cloves, chopped finely
- 2 shallots
- 1 large knob of butter
- 1 cup (128g) orzo pasta
- 3 ½ cups (840 mL) vegetable stock/broth
- 1 can (425g) cannellini beans, drained
- Good-quality extra virgin olive oil (for drizzling)
- Freshly cracked black and flaky pepper to taste
Dice celery and greens, like chard or kale, separating the stalk from the leaves to cook later
Cook the diced greens and celery in oil, until softened but still with a little bite - then set aside
In a large pot, toast orzo pasta along with shallots, butter and garlic, before adding stock gradually
Add in your cooked veggies, beans, and separated leafy greens from earlier, along with herbs and lemon juice - let this simmer away
In the meantime, blend together cashews, nutritional yeast, water and more lemon juice, to create a creamy sauce. Then add to your pot once the pasta is al dente
Serve, topped with black pepper, olive oil and parmesan - enjoy!