Contents:
1 cup orzo pasta (make sure it’s labeled vegan)
2 tablespoons of olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 glass of vegetable broth
1 cup coconut milk (or any plant-based milk)
zest of 1 lemon and
juice of 1 lemon
1 cup fresh spinach leaves
1/4 cup fresh basil leaves, chopped
Pepper and salt to taste
Vegan parmesan cheese (optional, for serving)
Instructions:
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