Description
A vibrant and creamy Green Goddess Orzo dish featuring orzo pasta simmered in a luscious sauce of coconut milk, fresh herbs, and spinach. Packed with flavor and plant-based nutrients, it’s a wholesome, dairy-free meal perfect as a light main course or a substantial side.
Ingredients
Units
Scale
Pasta Base
- 1 1/2 cups orzo
- 1 cup water
- 1 shallot, diced
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 1/2 tsp salt
Green Goddess Sauce
- 1 can full-fat coconut milk (15.5 oz)
- 1/2 cup basil
- 2 cups spinach
- 1/4 cup parsley
- Juice from 1/2 lemon
- Salt & pepper, to taste
To Serve
- Drizzle of olive oil
- Chili flakes (optional)
- Fresh basil (optional)
Instructions
- Prepare Green Goddess Sauce: In a food processor or blender, combine coconut milk, basil, spinach, parsley, lemon juice, and a pinch of salt and pepper. Blend until mostly smooth—some small pieces of greens are okay. Taste and adjust salt and pepper as desired. Set sauce aside.
- Sauté Aromatics: Heat 2 tablespoons olive oil in a large skillet or sauté pan over medium heat. Add diced shallot and crushed garlic, and cook for 2-3 minutes until fragrant and translucent.
- Toast Orzo: Add orzo and 1/2 teaspoon salt to the pan. Stir and toast the orzo for 1-2 minutes until it becomes lightly golden and coated in oil.
- Simmer Orzo: Pour in 1 cup water and the prepared Green Goddess sauce. Stir to combine. Cover the pan and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for 15-20 minutes, stirring halfway through to prevent sticking, until the orzo is al dente and the sauce is creamy.
- Finish & Serve: Remove from heat. Serve orzo hot, drizzled with olive oil and topped with optional chili flakes and fresh basil for extra flavor and color.
Notes
- For extra protein, add cooked chickpeas or tofu to the orzo before simmering.
- Feel free to substitute kale for spinach if desired.
- Adjust lemon, salt, and pepper according to your taste preferences.
- This dish can be served warm or at room temperature.
- Leftovers keep well refrigerated for up to 3 days.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 295
- Sugar: 2g
- Sodium: 470mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
