Vegan Creamy Garlic & Spinach Orzo

INGREDIENTS

• 1 3/4 cups orzo pasta
• 1 whole garlic bulb
• 1 teaspoon and 1 tablespoon olive oil, separated
• 2 1/2 cups vegetable broth
• 1 cup canned unsweetened coconut milk
• 1 teaspoon nutritional yeast
• 1/2 teaspoon garlic powder
• 1/8 teaspoon white pepper
• 1/2 teaspoon salt (or more to taste)
• 2 cups fresh chopped spinach
• 1/4 cup vegan shredded cheese
• 10 chives, chopped

INSTRUCTIONS

• To roast the garlic bulb, preheat the oven to 425°F. Cut the top of the bulb and drizzle 1 teaspoon of oil over it.  Wrap it in foil and bake for 35 minutes.  Remove from the oven and let it cool. Squeeze garlic out and set aside.
•  Add the remaining oil to a Dutch oven or medium size pot and heat over medium-high.
• Add the orzo and cook for about 4 minutes or until lightly brown.
• Add vegetable broth, bring to a boil and simmer for 12-14 minutes.
• Pour the coconut milk, roasted garlic, salt, nutritional yeast, garlic powder, white pepper and combine.
• Add cheese and spinach and combine. Cook until the spinach is wilted.
• Add chives and serve.

Enjoy!