The perfect creamy vegan orzo dish for springtime: delicate pasta, asparagus, peas and butterbeans in a light, creamy sauce.
2 teaspoon olive oil
2 bunches asparagus, woody ends snapped off, then cut in 1″ pieces
14oz butter beans, drained
1 cup orzo
1 teaspoon sea salt
2 1/2 cups vegetable broth
1 cup frozen peas
1 tablespoon cornstarch
3 tablespoons almond milk, plain & unsweetened
1 tsp fresh or freeze-dried basil, minced
- Heat a large, non-stick pan over medium-high heat with olive oil.
- Add asparagus and a pinch of salt. Cook for 3-4 minutes until bright green.
- Add orzo pasta to the dry pan and toast for 2 minutes.
- Add butter beans, vegetable broth and salt.
- Bring to a boil, then reduce heat to a moderate simmer (bubbling throughout but not a hard boil). Stir occasionally to prevent the dish from sticking to the pan.
- Cook until pasta is almost al dente but not cooked through.
- Add frozen peas and stir to combine.
- In a small bowl, whisk cornstarch into almond milk until creamy.
- Pour into orzo mixture and continue whisking to distribute evenly.
- Continue to simmer for 2-3 minutes, or until thicken enough for a spoon/spatula to cleanly push the creamy orzo.
This dish is vegetarian and vegan / dairy-free.
This dish is not gluten-free. It’s possible that gluten-free pasta may be substituted, but that has not been tested.
- Category: Entree
- Cuisine: American
Keywords: vegan orzo, vegan main dish, spring vegetables