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      1. Bring a large pot of salted water to a boil. Once boiling add in your pasta and let it cook for about 9 minutes or until there is no 'crunch' when tasting. 

      *Keep 1/3 cup of pasta water off to the side for use later Strain and set aside.

      2. Remove your vegetables and cut them as shown.

      3. Bring a large pan with a generous splash of oil up to medium-high heat. Once hot, add in your shallot and cook for 2 minutes. Next, add in your cut Brussels sprouts and cook for another 9 minutes or until they are really starting to brown. Dark Brussels sprouts are always the best!Then, add in your hemp pesto, strained edamame, and saved pasta water. If you forgot to save the pasta water, just add 1/4 cup of regular water. Let everything cook and simmer for about 2 more minutes until the sauce has darkened slightly. Lastly, add in your cooked orzo and stir until everything is well coated, which should take about 3-4 more minutes.

      4. Build your bowl by starting with the pasta mix on the bottom, then add crumbled tofu feta, pistachio and hemp parmesan, a splash of olive oil, and a sprinkle of salt and pepper. ENJOY!