Creamy Vegan Spinach Orzo

This Creamy Vegan Spinach Orzo is smooth, satisfying, and delicious. With its tender orzo pasta and flavorful spinach leaves, you can serve it as a side dish or enjoy it all on its own.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 212kcal

Author Julia Maz

Ingredients

2 cups veggie broth
1 cup oat milk
1 cup orzo pasta
2 tbsp. nutritional yeast
4 oz. baby spinach, roughly chopped
½ tsp. salt or to taste
¼ tsp. pepper or to taste

Instructions

Combine the vegetable broth and oat milk in a medium saucepan and bring to a boil.
Add the orzo and cook for 8-10 minutes, stirring occasionally.
Reduce the heat to medium-low and add the nutritional yeast, salt, pepper, and spinach. Keep cooking for about 3 minutes, until the spinach wilts down.
Taste the orzo. Add salt and pepper to taste. Stir, and remove from heat. Serve.

Video

Notes

Add-ins and Substitutes

Substitute different pastas. Any small pasta would work here, such as acini di pepe, midolline, alphabet pasta, anelli, fideo, or pastina.
Substitute frozen spinach. Fresh baby spinach works best in my opinion, but you can use frozen spinach if it is all that you have on hand. Just thaw and drain it before use.
Add other vegetables. Add asparagus, broccoli, mushrooms, or any other vegetable that you prefer. Depending on the veggie, you may need to parboil it to get it to the right tenderness.
Make it gluten-free. You can substitute gluten-free orzo for regular orzo so you can serve this to anyone with a gluten restriction. It's usually found in the pasta aisles at supermarkets, and online.

How to Store

Store any leftover Creamy Vegan Spinach Orzo in an airtight container in the refrigerator. It will last for up to 4 days. When reheating, you’ll want to do so in a skillet with a little water, oat milk, or veggie broth to prevent the pasta from drying out or becoming gummy.

Nutrition