Description

Lemon Asparagus Orzo (Vegan) is a light, zesty pasta dish made with tender orzo, fresh asparagus, garlic, and a bright lemon finish. This easy plant-based recipe is perfect for a quick weeknight dinner or a refreshing spring side, packed with fresh flavors and wholesome ingredients.

Ingredients

1 cup orzo pasta
1 bunch fresh asparagus, trimmed and cut into 1–2 inch pieces
2 garlic cloves, minced
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons olive oil
1/4 cup vegetable broth
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
2 tablespoons nutritional yeast (optional)
2 tablespoons fresh parsley, chopped
1/4 teaspoon red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Bring a pot of salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
While the orzo cooks, trim and chop the asparagus into bite-sized pieces.
Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds.
Add the asparagus and cook for 3–5 minutes until tender-crisp.
Pour in the vegetable broth to deglaze the pan and enhance flavor.
Add the cooked orzo to the skillet and toss to combine.
Stir in lemon juice, lemon zest, salt, and black pepper. Mix well.
Add nutritional yeast, parsley, and red pepper flakes if using.
Taste and adjust seasoning as needed.
Serve warm or at room temperature.

Notes

Do not overcook the asparagus to keep it crisp and vibrant.Nutritional yeast adds a cheesy, umami flavor without dairy.Add chickpeas, white beans, or tofu for extra protein.For a creamier version, stir in cashew cream or plant-based cream.This dish can be served warm or chilled as a pasta salad.