Deliciously Ella's one-pan veggie and butter bean orzo recipe
A simple, midweek vegan dinner that loads you up on veggies and plant protein. The coconut milk makes it deliciously creamy, and the leftovers make for a brilliant speedy lunch later in the week – reheat it gently over a low heat with a drizzle of olive oil.
Ingredients
- 1 tbsp olive oil
- 1 white onion, diced
- 1 small red onion, diced
- 3 garlic cloves, crushed
- 1 sweet pointed pepper, diced
- 1 tsp smoked paprika
- 1 x 400g tin of butter beans, drained and rinsed
- 300 g orzo
- 400 ml vegetable stock
- 1 x 400ml tin of coconut milk
- 100 g frozen peas
- 200 g cherry tomatoes, quartered
- 20 g fresh basil, finely chopped
- 0.5 lemon, just the juice
- 1 pinch salt and pepper
- 1 tbsp olive oil
- 1 white onion, diced
- 1 small red onion, diced
- 3 garlic cloves, crushed
- 1 sweet pointed pepper, diced
- 1 tsp smoked paprika
- 1 x 400g tin of butter beans, drained and rinsed
- 10.6 oz orzo
- 14.1 fl oz vegetable stock
- 1 x 400ml tin of coconut milk
- 3.5 oz frozen peas
- 7.1 oz cherry tomatoes, quartered
- 0.7 oz fresh basil, finely chopped
- 0.5 lemon, just the juice
- 1 pinch salt and pepper
- 1 tbsp olive oil
- 1 white onion, diced
- 1 small red onion, diced
- 3 garlic cloves, crushed
- 1 sweet pointed pepper, diced
- 1 tsp smoked paprika
- 1 x 400g tin of butter beans, drained and rinsed
- 10.6 oz orzo
- 1.7 cups vegetable stock
- 1 x 400ml tin of coconut milk
- 3.5 oz frozen peas
- 7.1 oz cherry tomatoes, quartered
- 0.7 oz fresh basil, finely chopped
- 0.5 lemon, just the juice
- 1 pinch salt and pepper
Details
- Cuisine: Plant-based
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Place a large saucepan on a medium heat and add the olive oil and a generous sprinkling of salt. Once it’s warm, add the onions and cook for 5 minutes, until softened.
- Add the garlic and pepper and cook for a further 5 minutes, until the pepper starts to soften.
- Add the paprika and butter beans, cook for a minute or so before adding the orzo, stock and coconut milk. Bring to the boil, then turn the heat down to low, place the lid on the pan and simmer for 15 minutes, stirring it every 5 minutes or so.
- Add the peas and cherry tomatoes, stirring them through. Cook everything for a further 5 minutes, until the tomatoes soften and the peas are cooked. Then stir through the basil and lemon juice and season to taste.
This recipe is extracted from How To Go Plant-Based: A Definitive Guide For You and Your Family by Ella Mills, published by Yellow Kite, out 18th August.
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