Tomato Corn Orzo with White Wine Butter Sauce
Servings: 4 servings
Ingredients
- 8 ounces whole grain orzo pasta or your favorite gluten-free pasta
- 2-3 tablespoons dairy-free butter I like Miyoko's
- 1 pint cherry or grape tomatoes
- 1/2 teaspoon fine sea salt
- 1/2 cup dry white wine I like sauvignon blanc
- 1 bunch green onions finely chopped
- 1 and 1/2 cups grilled corn kernels*
- 2 garlic cloves minced
- 1/2 cup fresh chopped basil and cashew parmesan** for garnish
Instructions
- Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain the pasta and set it aside.
- While the pasta is cooking, combine the butter, tomatoes and salt in a large, skillet over medium heat. Cover the skillet and cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins (about 6 to 12 minutes).
- To the skillet, add the minced garlic, green onion, white wine and grilled corn. Reduce to a simmer and cook for about 5 minutes.
- Add the drained pasta to the skillet and stir to combine. Add salt to taste then cook until heated through. Serve warm with fresh basil and cashew parmesan and enjoy!
Notes
*You can grill the corn in advance or use frozen grilled corn kernels. You can also use regular corn if you're not into grilled stuff.
**To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.
***For a gluten-free option, simply sub out the pasta for your favorite GF pasta or use gluten-free orzo