A Creamy Vegan Lemon “Parmesan” Orzo with Asparagus that’s so cheesy, you’re going to forget its Vegan! Delicate orzo pasta, tender asparagus and hint of lemon in this perfect dinner.
Ingredients
¾tspOlive Oil
½tspMinced Garlic
2½ozOrzo Pasta, 71g
½small bunchAsparagus, Chopped 2” long, about 12 medium spears, 192g
⅔cupVegetable Broth
1TbspParsley, Chopped
2tspLemon Juice
1tspLemon Zest, from ⅓ of a lemon
¼tspOnion Powder
⅛tspBlack Pepper
Pinch of Salt
2TbspLight Coconut Milk
1½TbspNutritional Yeast Flakes, about 7-8g
Instructions
Heat a skillet over medium, pour olive oil, and fry garlic until fragrant, about 1 minute.
Add orzo, asparagus and toss.
Pour in a little broth to deglaze the pan, then pour in the rest and stir.
Add parsley, lemon juice, lemon zest, onion powder, salt and pepper and mix well. Bring to a low boil, then reduce to simmer and cook about 10 minutes until orzo is done.
In a small bowl, stir together the coconut milk and nutritional yeast.
Pour mixture into skillet, toss to coat, and allow to slightly thicken for a minute. It should be creamy. Add more broth if too thick.