Eating plant-based has been a major game-changer for me and it’s been a positive influence on my family. This recipe can be easily adapted so that most vegetables you have on hand can replace the ones I use here. Green beans, asparagus, shredded or thinly diced carrot, or celery would likely all be quite tasty in this recipe. I hope you enjoy!
Find the recipe details below and don’t forget to click on the video link to see how I make it. Thanks for watching!
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VEGETABLE ORZO PASTA RECIPE
1.5-2 Cups orzo pasta, cooked and drained according to package instructions
1 yellow squash, chopped
2 cups chopped broccoli
1 cup chopped onion
.5 cup chopped red bell pepper
.5 cup chopped mushrooms
.5 tsp thyme
.5 tsp basil
1 tsp garlic
1 tsp onion powder
.5 tsp Himalayan pink salt
.5 tsp ground pepper
Water or vegetable broth for water sautéing
Cook the orzo pasta according to package instructions. Water sauté onion, bell pepper and mushrooms until the onions are translucent and fragrant, about 2-3 minutes. Add in the squash and broccoli and continue cooking until the broccoli heads are bright green and a fork goes into the stalk to your desired tenderness. Add water or vegetable broth as necessary for sautéing.
Drain the pasta and set aside until the veggies are done.
Once the vegetables are to your liking, add in the pasta and herbs/seasonings. Mix well to combine and it’s ready to be plated.
