Creamy Veggie Orzo Pasta

• 1 cup orzo
• 2 tablespoons extra virgin olive oil (or chili oil)
• 1 red chili (chopped)
• 2 bay leaves
• 2 tbsp tomato paste
• 1 cup courgette (finely chopped)
• 1 teaspoon dried mixed herbs
• 1 can crushed tomatoes
• 1 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon asafoetida
• 1⁄4 cup fresh basil (chopped)
• 1 cup fresh spinach (finely chopped)
• 1⁄2 cup coconut milk
• 1⁄4 cup vegan parmesan
• 1 bunch cherry tomatoes
• 2 tablespoons pesto
• 1 teaspoon chili oil

1. Cook orzo according to package instructions.

2. Chop up your veggies.

3. Heat oil in a large pan and add in the chilies, bay leaves, tomato paste and then your courgettes followed by the crushed tomatoes, and then all the seasoning. Add the orzo and mix.

4. Cover with lid and let it cook for about 5 minutes.

5. Add in the coconut milk, parmesan cheese and chopped spinach.

6. Prep the pesto tomatoes. Coat the tomatoes in pesto and chilli oil. Place onto baking tray & cook at 400F for 15 minutes till charred, caramelized and juicy.

7. Serve orzo with pesto tomatoes on top, a sprinkle or parmesan and some chopped basil (and a drizzle of chili oil if you like!).

8. Say a prayer of gratitude, serve with love, and eat with joy ❤️