This creamy vegan lemon corn and zucchini orzo is the perfect summer meal. It’s almost like a risotto but made with orzo pasta. Something about the corn and zucchini combo just screams summer. We are growing zucchini in our garden for the first time and we love watching it grow. Fresh zucchini is just so delicious.

This simple creamy lemon corn and zucchini orzo only takes one pot, 30 minutes or less from start to finish, and tastes amazing. The lemon adds a note of brightness and the nutritional yeast gives it a cheesy flavor. The coconut milk makes it so creamy and delicious. Don’t forget the fresh basil at the end because it takes it to the next level! I love all the summer produce in this recipe and using seasonal ingredients when it comes to cooking. Food just tastes better when it’s in season!

Everyone will love this cozy bowl of creamy pasta. No one will know it’s vegan and packed with vegetables! It’s comforting, filling, and bursting with flavor. It’s the perfect meal to prep for the week and such a crowd pleaser. I’m always down for easy, one-pot meals!

Ingredients

2 tbsp extra virgin olive oil
4 cloves garlic, minced
1 small onion, diced
2 large zucchini, chopped (mine was a total of 1.4 lbs)
2 cups fresh, frozen, or canned corn (make sure to drain if canned)
1 tsp salt, plus more if needed
about 10 twists of fresh cracked pepper
1 tsp dried thyme
1 lb (16 oz) uncooked orzo
2 1/2 cups vegetable broth
1 cup full-fat coconut milk
zest and juice of one large lemon (1/4 cup lemon juice)
3-4 tbsp nutritional yeast
1/2 cup basil, roughly chopped

Instructions

In a large pot over medium high heat, add the oil. Then add the onions and saute until translucent. Add the garlic and saute for 30 seconds. Add the zucchini, corn, salt, pepper, and thyme. Saute for 3-4 minutes until zucchini is softened.
Add the orzo and stir frequently to toast the orzo for 1 minute. Then add the broth and coconut milk. Stir and scrape the bottom of the pan with your wooden spoon to make sure the orzo isn’t sticking. Bring to a boil, then turn down heat to medium. Cook for 10 minutes or until orzo is cooked, stirring frequently. If it seems too dry, you can add a little more coconut milk or broth.
Add the lemon zest, juice, nutritional yeast, and basil. Stir until combined. Taste and adjust flavors, adding more salt and pepper if needed. Enjoy!

Author: valeria.chao

Creamy Vegan Lemon Corn and Zucchini Orzo