This lovely, light spring vegetable pasta is an easy vegan meal packed with protein, asparagus, peas, spring onions lemon and fresh basil!

This spring vegetable orzo pasta contains affiliate links which means I get a small commission if you use the sponsored links – but at absolutely no extra cost to you 🙂

With the “four seasons in one day” that’s currently going on round here (north Shropshire, UK), salad season hasn’t quite been declared yet but I’ve definitely been longing to (until September at least) ditch the cold weather recipes and cook with bright, fresh spring ingredients.  And this spring vegetable pasta is just perfect for that.

It has layer upon layer of flavour and requires nothing more than a bit of chopping, bubbling and stirring.  Nothing too taxing at all.

For this orzo pasta recipe I’ve also added some Vegetable All-Rounder from Just Spices because it adds a wonderful zing to the whole dish!  I’ve become a big fan of their spice range – lots of flavour crammed into these pots and a little goes a very long way!  They have a HUGE range – everything from toast toppers to porridge spice, all blended to perfection.  They do a range of kits (pizza, chocolate or gin!) as well as a delightful sample box at a very reasonable price.

And if you want to get your hands on a free pot of Vegetable All Rounder, simply use my special code JUSTTHECOOKANDHIM at Just Spices on any order over £20.

How to make this orzo pasta with spring vegetables

Saute the diced new potatoes in a large saucepan until they’re just starting to colour.  I use a bit of vegan butter and a bit of olive oil – the butter is for flavour, the oil stops the butter from burning.

Add the spring onions, garlic and lemon zest and juice and cook for a further couple of minutes.

Add the stock and simmer for 15 minutes until the potatoes are just soft.  Test by poking a knife point into a potato – the knife should go all the way in fairly easily.

While that’s bubbling, cook the orzo pasta for 10 minutes in boiling salted water.  Drain then submerge in cold water – this stops it clumping together.

Add the peas, asparagus and cannellini beans and bubble for 2-3 minutes until the asparagus is just tender.

Drain the orzo then add to the vegetables along with the shredded fresh basil, Parmesan and Just Spice Vegetable All-Rounder mix (don’t forget, use the code JUSTTHECOOKANDHIM for a free pot with orders over £20!) and warm through, stirring everything together.

Serve scattered with crumbled vegan feta.

Looking for even more vegan recipes using Just Spices?

White Chocolate and Raspberry Blondies – I can’t stop making (and eating) these!

Apple and Cinnamon Baked Oats – my go to breakfast whatever the weather!

If you want to get your hands on a free pot of Vegetable All Rounder, simply use my special code JUSTTHECOOKANDHIM at Just Spices on any order over £20.

Want more bright, fresh vegan spring recipes?  Try these:

Spring Greens Salad

Asparagus and Sun Dried Tomato Bread

Spring Veggies Flatbread Pizza

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