Tomato-Spinach Orzo with Veggie Ground & Parsley
- Time
- 30 min
- Serves
- 4
- Style
- Vegan
Ingredients
- 2 (5 oz) pkgsbaby spinach
- 16 fl ozchicken or vegetable broth
- 1 small bunchItalian (flat-leaf) parsley
- ¼ cupnutritional yeast flakes
- 10 ozorzo pasta
- 2shallots
- 2 (8 oz) canstomato sauce
- 16 ozveggie ground, plant based
- black pepper
- crushed red pepper
- extra virgin olive oil
- garlic powder
- Italian seasoning
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- measuring cups
- measuring spoons
- nonstick skillet
- stirring spoon
Per serving
- Calories
- 663
- Protein
- 39g
- Carbs
- 80g
- Fat
- 22g
- Fiber
- 12g
- Sodium
- 490mg
Method
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