Vegan Pasta en Papillote
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 356.3
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 159.8 mg
- Total Carbs: 61.8 g
- Dietary Fiber: 5.6 g
- Protein: 18.6 g
View full nutritional breakdown of Vegan Pasta en Papillote calories by ingredient
Introduction
I wrote this recipe for a friend of mine who LOVES cooking on the grill and in the oven, but hates the cleanup of traditional roasting and the fat that can accompany it. Par-cooked orzo gets tossed with tomato sauce and layered over a bed of herbed veggies before being wrapped in foil for a steam blast in the oven... and everyone get's their own packet! I wrote this recipe for a friend of mine who LOVES cooking on the grill and in the oven, but hates the cleanup of traditional roasting and the fat that can accompany it. Par-cooked orzo gets tossed with tomato sauce and layered over a bed of herbed veggies before being wrapped in foil for a steam blast in the oven... and everyone get's their own packet!Number of Servings: 4
Ingredients
-
8 oz dry orzo pasta
2 cups shelled, thawed edamame
2 medium carrots, cut into matchsticks
3 cloves garlic, minced
1 red bell pepper, thinly sliced into rings
1 small sweet onion, thinly sliced
1/4 cup dry white wine
1/4 cup tomato puree
salt and black pepper
3 plum tomatoes, thinly sliced
4 sprigs fresh thyme
Directions
Bring a large pot of salted water to a boil.
Add orzo and cook 5 minutes (it will only be half-done). Drain and rinse immediately with cold water, set aside.
Preheat oven to 350F. Cut four large squares of parchment paper or tin foil.
Evenly divide edamame, carrots, garlic, pepper rings, and onion between the foil packets.
Meanwhile, in a small saucepan, bring wine and tomato puree to a simmer and add salt and pepper to taste.
Stir par-cooked orzo into the sauce, and spoon evenly between the foil packets.
Top each pile with slices of tomato and one sprig of thyme.
Fold up the packets, making sure a tight seal is formed along the top and sides. Place packets on a baking sheet.
Bake for 25 minutes, until the veggies and pasta are tender.
Carefully cut open each package and serve, either right out of the packet (my favourite) or after pouring into a bowl.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.
Add orzo and cook 5 minutes (it will only be half-done). Drain and rinse immediately with cold water, set aside.
Preheat oven to 350F. Cut four large squares of parchment paper or tin foil.
Evenly divide edamame, carrots, garlic, pepper rings, and onion between the foil packets.
Meanwhile, in a small saucepan, bring wine and tomato puree to a simmer and add salt and pepper to taste.
Stir par-cooked orzo into the sauce, and spoon evenly between the foil packets.
Top each pile with slices of tomato and one sprig of thyme.
Fold up the packets, making sure a tight seal is formed along the top and sides. Place packets on a baking sheet.
Bake for 25 minutes, until the veggies and pasta are tender.
Carefully cut open each package and serve, either right out of the packet (my favourite) or after pouring into a bowl.
Number of Servings: 4
Recipe submitted by SparkPeople user JO_JO_BA.