A delicious Creamy Tuscan Orzo made with vegan butter, garlic, shallots, sun dried tomatoes, spinach, orzo, and Ripple Half & Half, creating a creamy and smooth dish that is 100% Vegan.
1: In a large pot, melt the vegan butter over medium heat.
2: Add the minced garlic and sliced shallots, and sauté until golden.
3: Stir in the chopped sun dried tomatoes and fresh spinach, and cook until the spinach wilts.
4: Add the dried Orzo, tomato paste, Italian seasoning, Pink Himalayan salt, and Black pepper.
5: Pour in the vegetable stock and bring to a boil.
6: Reduce heat and simmer until the Orzo is cooked al dente.
7: Stir in the Ripple Half & Half and chickpeas until heated through.
