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Orzo + Spinach Bake- Sari ​

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings

INGREDIENTS (Sari)

  • 2 cups cherry tomatoes
  • 4 tablespoons good olive oil
  • 2 large garlic cloves, minced
  • 1/4 teaspoon Italian seasoning
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/2 medium onion chopped
  • 1/4 cup sundried tomatoes chopped
  • 4 cloves garlic minced
  • 1 cup uncooked orzo pasta
  • 2 cups chicken or vegetable broth
  • 8oz Misha’s Sari cheese
  • 1/4 cup sundried tomatoes chopped
  • 2 cups roasted cherry tomatoes
  • 2 cups (packed) fresh baby spinach
  • Salt & pepper to taste

INSTRUCTIONS

  1. Preheat the oven to 450 degrees F.

  2. Arrange the tomatoes on a sheet pan, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle Italian seasoning , salt, and pepper over the tomatoes. Roast for 25 to 30 minutes

  3. Set aside to cool 

  4. Add the oil, butter, and onion and sundried tomatoes to a pot over medium-high heat. Sauté the onion for 3-4 minutes.

  5. Add the garlic, and orzo. Cook for 2-3 minutes, stirring often.

  6. Stir in the broth, continue cooking for 10 minutes, uncovered, stirring fairly often. ( over medium or even medium-low heat ).

  7. Off the heat, stir in the cheese, spinach and roasted cherry tomatoes. cover the pot for 3-5 minutes or until it has thickened. Season with salt & pepper.

  8. Serve immediately
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • 3 cups/ serves 5-6

INGREDIENTS (Smoked Cheddar)

Macaroni & Cheese

  • 1 1/2 cups (dairy-free) butter
  • 2 tbsp all-purpose flour
  • 3 cups (cashew) milk
  • 1 cup vegetable stock
  • 3 tbsp dijon mustard
  • 1/2 cup nutritional yeast (optional)
  • 4 ounces Misha’s Smoked Cheddar cheese
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp mushroom powder
  • 1/2 tsp nutmeg
  • 1 tsp of salt
  • 1 tsp black pepper

INSTRUCTIONS

  1. Cook the pasta according to the package’s directions. Drain and set aside.

  2. Melt butter in a large saucepan over medium heat. Sprinkle in flour and whisk to combine. Cook for approximately one minute, whisking often.

  3. Slowly pour in about 2 cups or so of milk, whisking constantly until smooth. Slowly pour in the remaining liquids, while whisking for 2-4 minutes until combined and smooth.

  4. Remove sauce off the heat and add mustard, nutritional yeast, the remaining spices, salt, and pepper. Whisk in smoked cheddar cheese. Combine drained pasta with cheese sauce and serve.

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