Creamy Vegan Lemon "Parmesan" Orzo with Asparagus
Serves 25 mins prep15 mins cook
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.
0 servings
What you need
tsp olive oil
oz orzo pasta
cup vegetable broth
tbsp parsley
tsp lemon juice
tsp lemon zest
tsp onion powder
tsp black pepper
tbsp light coconut milk
Instructions
1 Heat a skillet over medium, pour olive oil, and fry garlic until fragrant, about 1 minute. 2 Add orzo, asparagus and toss. 3 Pour in a little broth to deglaze the pan, then pour in the rest and stir. 4 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. 5 In a small bowl, stir together the coconut milk and nutritional yeast. 6 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. 7 Garnish with parsley and serve hot!View original recipe