Orzo with pumpkin, spinach and avocado pesto — Meal

Macros (per serving)

Fat

50%

(36 g)

Protein

8%

(14 g)

Carbs

42%

(69 g)

60 g Net,

9 g Fiber

657 Calories (per serving)

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Vegetable Dishes

Orzo with pumpkin, spinach and avocado pesto

I really enjoy doing vegan non-vegan dishes. This way you can show very well that you do not need animal products at all! HelloFresh challenged me to make a vegan version of their orzo with pumpkin, spinach and grana padano. Sure HelloFresh, it's done!

Ingredients

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For the orzo

conchiglioni pasta

170 g

Bouillon

350 ml

vegan butter

2 Tbsp

Pumpkin (in cubes)

250 g

Fresh thyme

2 twigs

Spinach

200 g

Pecans

30 g

Black pepper

1 pinch

Celtic sea salt

1 pinch

Vegan Parmezan

Cashew nuts

30 g

Yeast flakes

1 Tbsp

Garlic powder

1 pinch

Celtic sea salt

1 pinch

Avocado Pesto

Fresh basil

1 hand

Avocado

2 pieces

Walnuts

30 g

Lemon juice

1 Tbsp

Garlic

1 clove

Olive oil (extra vierge)

2 Tbsp

Black pepper

1 pinch

Celtic sea salt

1 pinch

Instructions

Difficulty

Easy

Prep time

30 min

Cook time

15 min

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Details

Allergens

Nuts, Fruit, Gluten, Citrus

Diet

Vegetarian, Vegan, Sirtfood

Course

Lunch, Dinner

Cooking equipment

Food processor

Contributor

Living the Green Life

Living the Green Life

373 Recipes

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