Orzo Pasta Bowl with Kidney Beans and Sauteed Veggies

A creamy cashew sauce tops off this nourishing medley of beans, veggies, and pasta. Orzo is an ideal base for bowls such as this because the small rice-shaped pasta soaks up the flavors of other ingredients. This easy recipe comes together in just 30 minutes, making it great for busy weeknights.

By Darshana Thacker Wendel,


  • ¼ cup raw cashews
  • 2 cups thinly sliced mushrooms
  • 1 cup coarsely chopped orange bell pepper
  • ½ cup finely chopped onion
  • 2 tablespoons nutritional yeast
  • 4½ teaspoons white wine vinegar
  • 1 teaspoon dry Italian seasoning, crushed
  • 1 teaspoon garlic powder
  • Sea salt and freshly ground black pepper, to taste
  • ½ cup dry orzo
  • 1 15-oz. can red kidney beans, rinsed and drained
  • 4 cups shredded fresh spinach


  • In a small bowl combine cashews and 1 cup hot water. Let stand 20 minutes.
  • Meanwhile, in a medium saucepan cook mushrooms, bell pepper, and onion over medium about 10 minutes or until onion starts to turn golden brown. Add water, 1 to 2 tablespoon at a time, as needed to prevent sticking.
  • Transfer cashews and soaking water to a blender. Add nutritional yeast, vinegar, Italian seasoning, and garlic powder. Cover and blend until smooth. Season with salt and black pepper.
  • Cook orzo according to package directions. Warm beans in a saucepan.
  • Divide orzo between two bowls. Top with vegetables, spinach, and beans. Drizzle with cashew sauce.

Comments (2)

(4 from 2 votes)

Recipe Rating

Your email address will not be published. Required fields are marked *


This was really good. Not too difficult to put together. Lots of flavor and I feel good after eating it. Will definitely use this recipe on a regular basis and maybe switch up 1 or 2 of the ingredients at times depending on what I currently have on hand.


Ingredients were good (I used chickpeas instead of kidney beans) but it needed a thicker, richer sauce. This sauce was much too watery. If I made it again I would double the cashews.

About the Author

Headshot of Darshana Thacker

About the Author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
See More from this Author

Free Download

Free 5-day meal plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

Placeholder image

Join our mailing list

Get free recipes and the latest info on living a happy, healthy plant-based lifestyle.