Description
Creamy Mushroom Asparagus Orzo is a luxurious yet easy plant-based dish featuring tender orzo pasta, earthy mushrooms, and crisp asparagus in a rich dairy-free cream sauce. Perfect as a main or side, this one-pot meal is quick, comforting, and ideal for spring. Keywords: creamy orzo, vegan mushroom pasta, asparagus orzo, one-pot vegan dinner.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 8 oz mushrooms (cremini or button), sliced
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup orzo pasta
- 2 1/4 cups vegetable broth
- 1/2 cup unsweetened plant milk
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: chopped parsley, vegan parmesan for garnish
Instructions
- In a large skillet, heat olive oil over medium heat. Sauté onion for 3–4 minutes until soft, then add garlic and cook for 1 more minute.
- Add mushrooms and cook for 5–7 minutes until browned and tender.
- Stir in the orzo and toast for 1–2 minutes. Add vegetable broth and bring to a simmer.
- Cook uncovered for about 8 minutes, stirring often to prevent sticking. Add asparagus during the last 4 minutes of cooking.
- Once the orzo is al dente and most of the liquid is absorbed, stir in plant milk, nutritional yeast, lemon juice, salt, and pepper.
- Cook for 2–3 more minutes until creamy. Adjust seasoning as needed.
- Garnish with parsley and vegan parmesan if desired. Serve hot.
Notes
- Add peas or spinach for extra green veggies.
- Use gluten-free orzo for a gluten-free option.
- Stir in cashew cream or vegan cream cheese for a richer sauce.
Nutrition
- Calories: 320
- Sugar: 4g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
