Instructions
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- Spray a saucepan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 5 minutes, until soft.
- Add the garlic and cook for another minute. Pour the vegetable stock into the pan along with the cream cheese and stir until the cheese has melted.
- Add the orzo and bring to a simmer. Turn the heat down to low and cook for 12–15 minutes, stirring occasionally. When cooked, the pasta should be tender but with a ‘bite’ and most of the liquid will be absorbed, with a little remaining as a creamy sauce. Add a little more water if you need to.
- Add the Parmesan and spinach and stir for about a minute, until the spinach wilts. Season with black pepper and serve!
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