25 minutes
1 red onion
1 garlic clove
1 jar of sundried tomatoes
8,8 oz spinach
10,6 oz orzo
17 oz vegetables stock
1 tbsp olive oil
4,2 oz Boursin® Basil & Chive
1 bunch of basil
Peel and chop the onion and garlic.
Heat a frying pan over medium heat, add a tbsp of olive oil and sauté the onion, garlic and spinach.
When the onions are translucent, add the orzo. Stir well, then pour in the stock. Cover and cook for ten minutes, stirring regularly
Drain the sun-dried tomatoes and place on absorbent paper to remove excess oil. Cut into strips.
Add the spinach leaves and sun-dried tomatoes to the orzo, then add the Boursin® Basil & Chive.
Stir until the pasta is creamy and serve immediately with fresh basil leaves on top.