Eggplant Pesto Orzo

Name: Eggplant Pesto Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3
Ingredients: 1 cup orzo pasta; ½ tbsp vegetable oil; 1 medium onion; ¼ cup tomato paste; ¼ cup vegan red pesto; 1 medium eggplant; 1½ cup cooked cannellini beans; ¾ cup water; ¼ cup soy cooking cream; 1 tbsp nutritional yeast flakes; ¾ tsp salt; ⅛ tsp ground black pepper; 1 cup croutons; ½ tbsp vegetable oil; 1 tsp Italian seasoning

By Pick Up Limes · Pickup LimesPublic

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This creamy eggplant pesto orzo is an easy, flavorful dish that’s super simple to make. The tender orzo pasta is paired with sautéed eggplant and vegan red pesto, creating a rich and savoury base. Topped with crunchy toasted croutons (optional, but they add a delightful crunch), this meal strikes the perfect balance between creamy and crispy textures. It’s a comforting, satisfying, and budget-friendly vegan recipe, perfect for a quick weeknight dinner

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 3

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Recipe source

This recipe was taken from Eggplant Pesto Orzo · by Pick Up Limes. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 3 people

Cooking for

1 cuporzo pasta
0.5 tbspvegetable oil
1medium onion
0.25 cuptomato paste
0.25 cupvegan red pesto
1medium eggplant
1.5 cupcooked cannellini beans
0.75 cupwater
0.25 cupsoy cooking cream
1 tbspnutritional yeast flakes
0.75 tspsalt
0.13 tspground black pepper
1 cupcroutons
0.5 tbspvegetable oil
1 tspItalian seasoning

Steps

1
Cook the orzo according to the package instructions.
2
Meanwhile, add the croutons, oil, and Italian seasoning mix to a small pan over medium heat. Cook for 5 minutes, until golden. Set aside.
3
Heat the oil in a sauté pan over medium-high heat. Cook the onion for 5 to 7 minutes, until golden. Add splashes of water as needed to deglaze the pan.
4
Add the tomato paste and pesto and cook for 1 minute.
5
Add the remaining orzo ingredients. Cook for 8 to 10 minutes, or until the eggplant is softened to your liking.
6
When the orzo is al dente, drain it, and stir it into the pan. Taste test and add more pesto and cooking cream to taste.
7
Serve with the seasoned croutons on top. Enjoy!

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Per portion

Calories: ~86.3 kcal
Protein: ~7.4 g
Fat: ~7.6 g
Carbs: ~24.1 g
Fiber: ~1.1 g
Sodium: ~758.7 mg

4 ingredients still need USDA food links. medium eggplant, ground black pepper, croutons are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 3-portion recipe.

Nutrition needs links

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