Green Goddess Orzo Recipe

Simple, scrumptious, and vibrant—this Green Goddess Orzo is just what busy weeknight dreams are made of. Imagine tender orzo pasta bathed in a luscious, herby coconut cream sauce, packed with vibrant greens and citrusy brightness. This dish delivers major flavor with minimal effort, keeping your meal lively and deeply satisfying. Whether you need something quick after work or want an impressive meatless main for friends, this recipe has you covered.

Why You’ll Love This Recipe

• Ridiculously Easy: Seriously, everything comes together in one pan and about 40 minutes. No complicated steps or hard-to-find ingredients.
• Unbelievable Flavor: The mix of fresh herbs, creamy coconut milk, and zippy lemon juice creates a sauce that’s both rich and refreshingly green.
• Great for Meal Prep: This orzo is just as delicious the next day, making leftovers something you’ll look forward to!
• Completely Customizable: It’s easy to adjust for what you have on hand—swap herbs, throw in extras, make it your own.

this Recipe

Ingredients You’ll Need

Here’s what to grab for Green Goddess Orzo, plus why it makes this dish shine:

• Orzo: This ultra-tender rice-shaped pasta soaks up all that gorgeous flavor and creates the perfect creamy texture.
• Water: Needed to cook the orzo to perfection right in the sauce.
• Shallot: Brings a subtle sweetness and delicate depth to the base.
• Olive Oil: Used for sautéing and for a beautifully glossy finish.
• Garlic: Don’t skimp! Adds aromatic warmth that ties all the flavors together.
• Salt: Essential for seasoning both the base and the sauce.
• Full-Fat Coconut Milk: Makes the sauce ultra-creamy, with just a hint of sweetness.
• Fresh Basil: Lends bright, herbaceous notes—don’t skip it if you want that “Green Goddess” punch.
• Spinach: Packs in nutrition and color while keeping the dish light.
• Fresh Parsley: For a grassy, slightly peppery freshness.
• Lemon Juice: Adds zing and balance, keeping the creaminess from feeling heavy.
• Salt & Pepper: Season to taste—taste as you go and trust your palate!

Tip: If you want extra flavor, finish with a sprinkle of chili flakes and a few torn basil leaves for garnish.

Variations

Looking to change things up? This orzo recipe is incredibly flexible:

• Add Greens: Toss in kale or arugula alongside the spinach for a more robust green profile.
• Protein Boost: Serve with roasted chickpeas, grilled chicken, poached eggs, or flaky salmon on top.
• Nutty Crunch: Stir in toasted pine nuts or pumpkin seeds just before serving.
• Cheesy Touch: Add crumbled feta or a big shaving of parmesan if you eat dairy.
• Zest It Up: Swap the lemon for lime for a tropical twist, or add a pinch of lemon zest.
• Spice Level: Like a little heat? A big pinch of chili flakes or a spoonful of harissa paste will do the trick.

How to Make Green Goddess Orzo

Let’s dive into the steps—it’s genuinely straightforward and so rewarding.

Step 1: Make the Green Goddess Sauce

In a food processor or blender, combine coconut milk, basil, spinach, parsley, lemon juice, and a sprinkle of salt and pepper. Blend until the mixture is mostly smooth—don’t worry if some greens remain finely chopped rather than fully pureed. Taste and adjust seasoning if needed, then set aside.

Step 2: Sauté Aromatics

Heat a skillet or sauté pan over medium heat and drizzle in the olive oil. Add your chopped shallot and crushed garlic, sautéing for 2–3 minutes until softened and fragrant.

Step 3: Toast the Orzo

Pour in the orzo and salt, giving everything a quick stir to coat the orzo in that flavorful oil and aromatics. Toast for 1–2 minutes—this tiny step really deepens the flavor!

Step 4: Simmer Everything Together

Carefully pour in the water and all your green goddess sauce. Stir, cover the pan, and bring to a boil. Once boiling, lower the heat and let it simmer gently on low for 15–20 minutes, stirring halfway through. The orzo should become tender and the sauce silky.

Step 5: Finish and Serve

Give everything a big, loving stir, then spoon into bowls. Drizzle with a little more olive oil, a scattering of chili flakes, and fresh basil leaves if you like.

Pro Tips for Making the Recipe

• Use Full-Fat Coconut Milk: For that ultra-creamy, luxurious sauce. Light coconut milk really doesn’t deliver the same richness.
• Fresh Herbs Win: Dried herbs just won’t give the punch you want here—reach for fresh if possible.
• Don’t Rush the Simmer: Letting the orzo cook slowly keeps the sauce thick and prevents sticking. Stir halfway to make sure nothing catches at the bottom.
• Taste, Taste, Taste: Lemon, salt, and herbs all vary—adjust to your liking before serving for the perfect balance.

How to Serve

Green Goddess Orzo is so versatile, it can shine as a main or side:

• Main Dish: Serve a generous bowl as a standalone meal, especially for lunch or light dinner.
• Protein Pairings: Top with grilled chicken, baked tofu, shrimp, soft-boiled eggs, or add white beans for extra staying power.
• Side Dish: Pair alongside roasted vegetables or as a vibrant green base for roast salmon. Works beautifully with simple grilled meats, too.
• Garnishes: Extra basil, a squeeze of fresh lemon, or toasted seeds make everything pop.

Tip: Add a leafy green salad for the ultimate wholesome meal.

Make Ahead and Storage

Storing Leftovers

Transfer any cooled leftovers to an airtight container; they’ll keep well in the refrigerator for up to 3 days.

Freezing

While you technically can freeze this dish, the texture of the orzo may change a bit on thawing. If you do freeze, portion it into individual servings and use within 2 months.

Reheating

Gently reheat in the microwave or on the stovetop, adding a splash of water or coconut milk to loosen the sauce. Taste and adjust seasoning if needed, as flavors can mellow in the fridge.

FAQs

Can I use a different pasta instead of orzo?
Absolutely—tiny pasta shapes like ditalini, acini di pepe, or even small shells can substitute nicely. Cooking times may vary a little, so keep an eye on texture.

Is there a substitute for coconut milk?
A creamy oat milk or cashew cream will work well as a dairy-free swap. If you prefer dairy, heavy cream or half-and-half can also be used, though the flavor will shift slightly.

Can I make the sauce ahead of time?
Yes! The Green Goddess sauce can be blended up to 2 days ahead. Store it in the fridge and give it a quick stir before using.

What if I don’t have a blender?
No worries—finely chop the herbs and greens, and simply whisk everything together with the coconut milk and lemon juice. The sauce will be chunkier, but still delicious.

Final Thoughts

If you’re after a meal that feels vibrant, fresh, and cozy—all while letting you pull dinner together without breaking a sweat—this Green Goddess Orzo has your name on it. Each spoonful bursts with flavor, and the blend of herbs, greens, and coconut cream never fails to impress. Don’t hesitate to play around with the ingredients and make it suit your taste—just have fun with it! Give it a try, and watch it become a new weeknight favorite.

Print