Orzo Puttanesca
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
328 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Orzo Puttanesca
Description
This Orzo Puttanesca recipe starts by sautéing onion, garlic, and mushrooms in olive oil with a pinch of salt until golden. Cooked lentils or a plant-based ground protein alternative are added to boost texture and substance. The addition of capers, Kalamata olives, minced nori, oregano, and red pepper flakes brings salty, briny, and slightly spicy notes characteristic of puttanesca.
Diced tomatoes and tomato paste are stirred in, then vegetable stock is added, and the sauce is brought to a boil. Orzo pasta is mixed in and cooked covered at medium-low heat, with occasional stirring to prevent drying out. Additional stock is added if needed to keep the orzo tender and the sauce moist.
The dish is finished with vegan mozzarella and parmesan cheeses along with a splash of non-dairy milk and herbs to add creaminess and freshness. It can be served alone or alongside toasted sourdough or garlic bread for a complete meal.
Adjustments for dietary needs include using soy- and nut-free cheese and gluten-free pasta to accommodate allergies or preferences.
Ingredients
- 1 teaspoon olive oil
- 1 cup onion chopped
- 2 garlic minced, cloves
- 4 ounces mushroom or more ( I use cremini, white or baby portabella, chopped
- 1/2 cup lentils or veggie grounds or TVP or chopped soy curls, cooked
- 2 tablespoons capers
- 3 tablespoons kalamata olives sliced
- 1 nori sheet minced or crumbled, or 1/2 teaspoon or more powdered seaweed, optional
- 1 teaspoon oregano dried
- 1/4 teaspoon red pepper flakes
- 15 ounce diced tomatoes or 1 1/2 cups chopped tomatoes and 1 tablespoon tomato paste, canned
- 2 cups stock
- 1/2 teaspoon salt
- 7 ounces orzo
To Top the Orzo
- 1/3 cup vegan mozzarella
- 2 to 3 tablespoons vegan parmesan cheese
- 2 teaspoons non-dairy milk or cream olive oil
- basil or herbs
- black pepper or pepper flakes
Instructions
- Heat a large skillet over medium heat, and add the oil. Once the oil is hot, add the onion, garlic, and a generous pinch of salt, and mix and cook until the onion is golden, about 4 to 6 minutes. Add a splash of water in between to help the onion brown evenly. Then, add in the mushrooms and the lentils or veggie grounds. Mix well, add in a dash of salt, and cook for 2 to 3 minutes.
- Add the capers, olives, nori sheet, oregano, and pepper flakes. Mix well, then mix in the diced tomatoes, and bring to a boil. Mix in the stock, then bring that whole mixture to a boil, about 3 minutes or so. Stir the orzo into the boiling mixture, then reduce the heat to medium-low, cover the pot with the lid, and cook for 15 to 20 minutes, stirring once around the 8 or 9 minute mark. Then check again at the 13 or 14 minute mark. If the orzo is drying out too much, add around 1/2 cup more stock, mix in, then continue to cook until the orzo is cooked to preference. The time will vary based on the brand of the orzo, your stove, the pan, and so on. Once the orzo is cooked, if you want the mixture to be saucier, or if it's too dry, add in some more stock at this point and mix.
- Mix the orzo really well, then even out the top. Top the orzo mixture with the mix of the vegan cheeses and drizzle of the non-dairy milk or the olive oil. The milk or oil will help the cheese melt. Cover with a lid again, increase the heat to medium, and cook for half a minute or so, until the cheese is melty. Switch off the heat, let sit for a minute or two. Open the lid, then garnish with some basil and black pepper, and serve.
Notes
- Serve as is or paired with toasted sourdough or garlic bread.
- Use soy-free and nut-free vegan cheeses if avoiding those allergens.
- To make gluten-free, substitute the orzo with gluten-free pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 328 kcal
% Daily Value*
| Calories | 328kcal | 16% |
| Carbohydrates | 58g | 19% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Sodium | 661mg | 28% |
| Potassium | 568mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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