Description
A delightful dish balancing vibrant lemon, tender leeks, and creamy orzo for a comforting meal that’s refreshing and filling.
Ingredients
Scale
- 1 cup dry orzo
- 4 tbsp olive oil
- 1 leek (sliced)
- 4 cloves garlic (minced)
- 1 can (14 oz) butter beans
- 2 handfuls of spinach
- 1/4 cup lemon juice
- 1/2 cup cashew milk
- Fresh parsley (for garnish)
Instructions
- Gather and prep all ingredients, including measuring the orzo, slicing the leek, and mincing the garlic.
- Cook orzo according to package instructions; drain and set aside.
- In a deep skillet, heat olive oil over medium-high heat and sauté leeks and garlic until tender, about 2-3 minutes.
- Add spices and kosher salt to the pan, stirring until fragrant. Then pour in cashew milk and lemon juice, mixing well before bringing everything to a gentle boil.
- Mix in cooked orzo, butter beans, and spinach; add nutritional yeast and stir thoroughly. Cover and cook on low heat for an additional 5 minutes.
- Garnish with fresh parsley and lemon zest before serving.
Notes
For extra creaminess, add a tablespoon of vegan butter or coconut milk during the mixing step. Great with a side salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg