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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 weeknight meal or meal prep. 
Print Recipe
overview shot of entire bowl of creamy lemon miso asparagus orzo
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

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! 
Servings: 4