Creamy Lemon Miso Asparagus Orzo (vegan)
This creamy lemon miso asparagus orzo is bright, fresh, and so delicious. The lemon adds the perfect brightness to the savory flavors. It’s a one pot meal that comes together quickly, making it great for a delicious and easy weeknight meal or meal prep.
I just love orzo because it has a buttery texture and cooks fast. The kids love it too, which is a major plus. This healthy orzo gets its creaminess from the coconut milk. There is no dairy in this orzo pasta and you wouldn’t even be able to tell!
The lemon and asparagus makes this orzo the perfect spring dish. I love asparagus and it goes so well orzo. I’m always trying to find different ways to use asparagus and it’s amazing in this orzo!
Don’t forget to add the miso. It adds a savory, umami element to this orzo pasta and makes it so flavorful.
If you make this creamy lemon miso asparagus orzo, tag me @nutsaboutgreens so I can see your creations! Leave a comment below!
Creamy Lemon Miso Asparagus Orzo (vegan)
Ingredients
- 2 Tbsp extra virgin olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1 1/4 cup orzo
- one bunch asparagus, chopped about 1 inch long
- 1 1/4 cup vegetable broth
- 1 can light coconut milk
- 2 Tbsp miso paste
- 1/4 tsp sea salt
- 1/4 tsp fresh cracked black pepper
- 1 lemon, zest and juice
- 2 handfuls of spinach
- vegan parmesan, for topping (optional)
Instructions
- In a large skillet over medium heat, add the oil. Then add the onion and saute for 3-4 minutes until golden. Add the garlic and saute for another minute.
- Add orzo to the pot and stir for 1-2 minutes to toast the orzo. Add the asparagus, broth, coconut milk, miso, salt, and pepper. Stir until well combined. Bring to a simmer and simmer for about 10 minutes or until orzo is cooked.
- Add the spinach and stir until wilted. Add the fresh lemon zest and juice. Stir until well combined. Taste and adjust flavors if needed.
- Serve with vegan parmesan sprinkled on top and extra lemon zest if desired. Enjoy!
