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One-Pan Creamy Vegan Orzo & Spring Vegetables

  • Author: Katie Allen
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 4 1x


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


  1. Heat a large, non-stick pan over medium-high heat with olive oil.
  2. Add asparagus and a pinch of salt. Cook for 3-4 minutes until bright green.
  3. Add orzo pasta to the dry pan and toast for 2 minutes.
  4. Add butter beans, vegetable broth and salt.
  5. 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.
  6. Cook until pasta is almost al dente but not cooked through.
  7. Add frozen peas and stir to combine.
  8. In a small bowl, whisk cornstarch into almond milk until creamy.
  9. Pour into orzo mixture and continue whisking to distribute evenly.
  10. 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