Creamy Vegan Lemon Corn and Zucchini Orzo
This creamy vegan lemon corn and zucchini orzo is the perfect summer meal and so easy to make. Everyone will love this comforting pasta dish!
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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!