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.
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.