Description
This vibrant Spring Orzotto features tender orzo pasta cooked with fresh spring vegetables like asparagus and snap peas, enriched with a creamy vegan butter base and brightened by a homemade sun-dried tomato pesto. Perfectly balanced with fresh basil, lemon, and vegan parmesan, this dish delivers a flavorful, comforting meal ideal for a plant-based diet.
Ingredients
Scale
Sun-Dried Tomato Pesto
- 1 cup sun-dried tomatoes, packaged in oil
- ¾ cup fresh basil, packed
- 2 cloves garlic, roughly chopped
- 2 tbsp nutritional yeast or vegan parmesan
- 1 tbsp lemon juice
- ¼ cup ice cold water
- ½ tsp salt
- ½ cup olive oil
Orzotto
- 4 cups water
- 2 cups vegan chicken broth (or vegetable broth)
- 4 tbsp vegan butter, divided
- 1 leek, thinly sliced
- 1 tsp salt, divided
- 4 cloves garlic, minced
- 1 lb orzo
- 4 strips of lemon peel
- ½ cup dry white wine
- 1½ cups asparagus, trimmed and cut into 1-inch pieces
- 1½ cups snap peas, thinly sliced
- 2 tbsp lemon juice
- ¼ cup vegan parmesan
- ¼ cup fresh basil, chopped
- Black pepper to taste
Instructions
- Prepare Sun-Dried Tomato Pesto: Add sun-dried tomatoes, fresh basil, garlic, nutritional yeast or vegan parmesan, lemon juice, ice cold water, and salt into a high-speed blender. Blend until a rough paste forms, scraping down the sides as needed. Slowly stream in the olive oil while blending until you achieve a uniform sauce with some texture. Set aside.
- Heat Broth Mixture: In a medium pot, combine the 4 cups of water with 2 cups of vegan chicken or vegetable broth. Bring to a gentle simmer; this will be used later to cook the orzo.
- Sauté Leeks: In a large pot or Dutch oven over medium heat, melt 2 tablespoons of vegan butter. Add the sliced leeks and half a teaspoon of salt. Sauté until the leeks soften slightly, about 3 to 4 minutes.
- Add Garlic and Orzo: Add the minced garlic to the pot and sauté for another 2 minutes. Add the orzo and lemon peel strips, stirring constantly until the lemon peels release their fragrance, about 2 minutes.
- Deglaze with Wine: Pour in the dry white wine and cook, stirring, until fully absorbed by the orzo, about 2 minutes, ensuring no smell of alcohol remains.
- Add Broth and Salt: Pour in the simmering broth mixture along with the remaining half teaspoon of salt. Stir to combine evenly.
- Simmer Covered: Cover the pot and let the orzo simmer for 8 minutes, stirring every 1 to 2 minutes to prevent sticking and promote even cooking.
- Cook Asparagus: Fold in the asparagus pieces into the orzo. Cover and continue cooking, stirring every 1 to 2 minutes, until the asparagus is tender and the orzo is nearly al dente, approximately 8 more minutes.
- Finish Orzotto: Remove the pot from heat. Fold in the snap peas, lemon juice, vegan parmesan, chopped fresh basil, and remaining 2 tablespoons of vegan butter. Mix well until creamy and evenly combined. Season with additional salt and black pepper to taste.
- Serve: Serve immediately while hot. Garnish with extra fresh basil, a spoonful of the sun-dried tomato pesto, and a sprinkle of red pepper flakes if desired. Enjoy your fresh spring meal!
Notes
- You can substitute vegan chicken broth with vegetable broth for a fully plant-based option.
- Use nutritional yeast if you don’t have vegan parmesan for a cheesy flavor.
- Stirring frequently during simmering helps prevent the orzo from sticking to the pot.
- Adjust the seasoning at the end based on your taste preference.
- Red pepper flakes add a nice subtle heat but are optional.
- Ensure the white wine is fully cooked off to avoid any sharp alcohol taste.
