"Late summer and early fall collide beautifully in this pesto orzo dish with roasted cherry tomatoes and fennel. The vegetables bake in the oven while you stir up the orzo with white beans on the stove. This vegan dinner idea shares a similar flavor profile with this red wine lentils with confit cherry tomatoes and fennel dish-super sumptuous and seasonal! This pesto orzo pasta takes about 30 minutes to prepare."
"Combine the gradual cooking of the rice-shaped pasta with the rich, basil-based sauce, and you get a very lush final experience. Of course I had to include a legume in the mix for some extra satiation. More vegan orzo dinners Beyond the core elements of this creamy pesto orzo, you need a tight selection of ingredients that show up in my recipes often. Shallots, olive oil, chili flakes, lemon, and vegetable stock -the gang's all here."
Late summer and early fall flavors combine in a pesto orzo featuring roasted cherry tomatoes, fennel, and white beans for a vegan, satisfying meal. The vegetables roast in the oven while the orzo cooks gradually on the stove, producing a creamy, basil-forward sauce that coats the rice-shaped pasta. A legume adds protein and satiety, while shallots, olive oil, chili flakes, lemon, and vegetable stock round out the flavor profile. The dish assembles quickly, takes about 30 minutes, and showcases seasonal produce with simple pantry ingredients for an easy weeknight dinner.
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