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Spring Veggies Orzo Pasta - a lovely light, but jam packed with vegan protein concoction with asparagus, peas, spring onions and fresh basil. Lightened up with zingy lemon. An easy meal whether cooking for one or a houseful! #pastafoodrecipes #pastarecipe #veganrecipe #vegandinner #orzo

Spring Vegetable Orzo Pasta

Prep: 10 mins | Cook: 25 mins | Total: 35 mins | Quantity: 2 servings

Ingredients

  • 150g orzo pasta
  • drizzle of oil + small knob of vegan butter
  • 4-5 new potatoes – diced small
  • 1 bunch spring onions – sliced
  • 3 cloves garlic – crushed
  • 1 lemon – grated zest and juice
  • 400ml vegetable stock
  • 125g frozen petit pois peas
  • 12 spears (100g) asparagus – trimmed
  • 400g tin cannellini beans – drained
  • 2-3 teaspoons Just Spice Veg Allrounder
  • Handful fresh basil – shredded
  • 20g vegan parmesan – grated
  • 40g vegan feta – crumbled

Instructions

  1. In a large saucepan heat the oil and butter then cook the diced potatoes over a medium-high heat until starting to caramelise
  2. Add the onions, garlic, lemon zest and juice and cook 1-2 minutes, stirring frequently
  3. Add the stock and simmer 15 minutes until the potatoes are just tender
  4. Meanwhile cook the orzo pasta in boiling salted water for 10 minutes - then drain the hot water and submerge in cold water (this prevents it clumping together)
  5. Add the peas, asparagus and cannellini beans to the other vegetables and cook 2-3 minutes until the asparagus is just tender
  6. Drain the orzo again then add to the pot along with the fresh basil, parmesan and Just Spice. Warm through, stirring well
  7. Serve scattered with the crumbled vegan feta

Notes

  • Chill any leftovers and store in the fridge. This can easily be reheated in the microwave or serve cold as tasty leftovers!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/spring-vegetable-orzo-pasta/