One-Pan Lemony Leek Orzo Recipe
Introduction
This one-pan lemony leek orzo is a bright, creamy, and comforting dish packed with fresh flavors. It combines tender leeks, fragrant spices, and hearty beans for a satisfying vegetarian meal that’s easy to prepare. Perfect for a quick weeknight dinner or meal prep.
Ingredients
- 1 cup orzo, dry
- 4 tbsp olive oil
- 1 leek, white and pale green parts only, thinly sliced
- 4 cloves garlic, finely minced
- 2 tsp Italian herbs
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp kosher salt, plus more as needed
- 1 tbsp butter or vegan butter
- 1/2 cup cashew milk
- 1/4 cup lemon juice
- 1 can (14 oz) butter beans or cannellini beans
- 2 handfuls of spinach
- 2 tbsp nutritional yeast
- Fresh minced parsley, for garnish
- Zest of 1 lemon, for garnish
Instructions
- Step 1: Prep the aromatics and spices by slicing the leeks, mincing the garlic, and measuring out the Italian herbs, cumin, black pepper, and kosher salt.
- Step 2: Prepare the orzo according to package instructions. Once cooked, drain it in a colander and set aside.
- Step 3: In a deep skillet, heat the olive oil over medium-high heat until shimmering. Add the sliced leeks and minced garlic, cooking for about 3 minutes while stirring occasionally until the garlic is lightly browned and the leeks are tender.
- Step 4: Sprinkle in the Italian herbs, cumin, black pepper, kosher salt, and butter. Stir and cook the spices for another minute until fragrant.
- Step 5: Pour in the cashew milk and lemon juice, stirring the sauce. Bring it to a gentle boil and let it thicken slightly.
- Step 6: Add the cooked orzo, butter beans, spinach, and nutritional yeast to the skillet. Stir well to combine and adjust seasoning with salt and pepper to taste.
- Step 7: Reduce heat to low, cover the pan with a lid, and cook for 5 more minutes until the sauce is creamy and the spinach has wilted.
- Step 8: Garnish with fresh minced parsley and lemon zest before serving.
Tips & Variations
- Use vegetable broth instead of water when cooking orzo for extra flavor.
- Swap cashew milk with any plant-based milk or regular milk if you prefer.
- Feel free to add other greens like kale or Swiss chard instead of spinach.
- Add a pinch of red pepper flakes for a slight kick.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of water or plant milk to loosen the sauce if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different grain instead of orzo?
Yes, other small pasta shapes or quick-cooking grains like couscous or quinoa can be used, but adjust the cooking times accordingly.
Is this recipe vegan?
The recipe is vegan if you use vegan butter, cashew milk, and nutritional yeast. Otherwise, regular butter and milk variants will make it vegetarian.
PrintOne-Pan Lemony Leek Orzo Recipe
This one-pan lemony leek orzo is a creamy, flavorful, and easy-to-make vegetarian dish that combines tender orzo pasta with a zesty lemon sauce, sautéed leeks, garlic, and spinach. Enhanced with butter beans for protein and nutritional yeast for a cheesy touch, this dish is perfect for a quick weeknight meal or a comforting lunch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup orzo, dry
- 4 tbsp olive oil
- 1 leek, white and pale green parts only, thinly sliced
- 4 cloves garlic, finely minced
- 2 tsp Italian herbs
- 1 tsp cumin
- 1 tsp black pepper
- 1 tsp kosher salt, plus more as needed
- 1 tbsp butter or vegan butter
- 1/2 cup cashew milk
- 1/4 cup lemon juice
- 1 can (14 oz) butter beans or cannellini beans
- 2 handfuls of spinach
- 2 tbsp nutritional yeast
For Garnish
- Fresh minced parsley
- Zest of 1 lemon
Instructions
- Prep the aromatics and spices: Start by washing and slicing the white and pale green parts of the leek thinly. Peel and finely mince the garlic cloves. Measure out the Italian herbs, cumin, black pepper, kosher salt, and have the butter ready.
- Prepare the orzo: Cook the orzo according to the package instructions in salted boiling water. Once cooked to al dente, drain the orzo in a colander and set aside.
- Make the creamy lemony leek sauce: Using the same deep skillet, heat olive oil over medium-high heat until shimmering. Add the sliced leeks and minced garlic to the pan and sauté for about 3 minutes, stirring occasionally, until the garlic is browned slightly and leeks are tender. Sprinkle in the Italian herbs, cumin, black pepper, kosher salt, and butter. Stir and fry the mixture for another minute until fragrant. Pour in the cashew milk and lemon juice, stirring to combine. Allow the sauce to come to a gentle boil and thicken slightly.
- Finish the dish: Add the cooked orzo, drained butter beans, and spinach to the sauce. Sprinkle the nutritional yeast over the mixture, stirring everything to evenly combine. Adjust seasoning with salt and pepper as needed. Reduce the heat to low, cover the pan with a lid, and let it cook for an additional 5 minutes until the sauce is creamy and the spinach has completely wilted.
- Garnish and serve: Remove the lid and give the orzo a final stir. Garnish with freshly minced parsley and freshly grated lemon zest before serving warm.
Notes
- For a vegan option, use vegan butter and ensure the nutritional yeast is fortified if desired.
- If cashew milk is unavailable, any other plant-based milk or light cream can be substituted.
- You can use cannellini beans instead of butter beans if preferred.
- Make sure to clean the leeks thoroughly to remove any grit.
- Adjust the lemon juice amount depending on your taste preference for acidity.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: leek orzo, lemon orzo, creamy orzo, one-pan meal, vegetarian pasta, butter beans, healthy dinner, quick vegetarian recipe
