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One-Pan Lemony Leek Orzo Recipe

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★★★★★

4.4 from 118 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://yumwithmia.com/one-pan-lemony-leek-orzo-recipe/