Description
This Creamy Lemon Zucchini Orzo is a fresh, comforting vegan pasta dish featuring tender shredded zucchini, creamy vegan butter, and bright lemon juice. The orzo is cooked to perfection and combined with sautéed shallots, garlic, oregano, and vegan parmesan for a rich yet light meal that’s perfect for spring or summer lunches and dinners.
Ingredients
Scale
Main Ingredients
- 3 large zucchini, shredded
- 1 pound dry orzo
- 3 tablespoons vegan butter
- 1 shallot, diced
- 4 cloves garlic, diced
- 1 ½ teaspoons dried oregano
- Pepper to taste
- 1/3 cup vegan parmesan
- 1/3 cup unsweetened non-dairy milk
- 1 tablespoon fresh thyme, finely chopped
- Juice of 1 lemon
- 1 teaspoon vegan bouillon or substitute with salt
- Fresh herbs for serving (e.g. basil & oregano)
Instructions
- Prepare the Zucchini: Shred the zucchini using a food processor or by hand. Place the shredded zucchini into a cheesecloth or clean kitchen towel over a large bowl to drain. Let it sit for a couple of minutes, then wring out as much liquid as possible. Set aside.
- Cook the Orzo: Bring a large pot of water to a boil. Add the orzo and cook according to package instructions (usually 8-10 minutes) until al dente. Drain the orzo and return the empty pot to the stove over medium heat.
- Sauté Aromatics and Zucchini: Melt the vegan butter in the pot. Add the diced shallot, garlic, dried oregano, pepper, and drained shredded zucchini. Cook and stir frequently for about 5 minutes, allowing the zucchini to soften and flavors to meld.
- Combine Ingredients: Add the cooked orzo back into the pot with the sautéed zucchini mixture. Toss everything together until well combined. Stir in the vegan parmesan, non-dairy milk, fresh thyme, lemon juice, and vegan bouillon or salt. Taste and adjust seasoning with additional lemon juice, salt, or pepper as desired.
- Serve: Serve the creamy lemon zucchini orzo hot, garnished with fresh herbs like basil and oregano for extra freshness and aroma.
Notes
- FOR LEFTOVERS: This dish firms up as it sits. To reheat, add a splash of non-dairy milk or a little vegan butter to loosen the texture and restore creaminess.
- You can substitute fresh oregano in place of dried oregano if preferred, adjusting quantity to taste.
- Use a good quality vegan parmesan to enhance the cheesy flavor.
- Adjust lemon juice according to your preference for brightness.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 0 mg
