Creamy Toasted Orzo with Asparagus, Peas & Leeks
Toasted orzo pasta and sautéed green vegetables are creamed together in this light, vegan dish. Perfect for a Summer picnic. Delicious served hot, or as a cold pasta salad.
- 1 cup uncooked orzo pasta
- 2 cups vegetable broth
- 2 tsp vegan butter
- 1 tbsp vegan butter
- 3 tbsp almond milk, unsweetened
- 1 tbsp corn starch or corn flour
- 1 bunch asparagus, cut into 1" pieces
- 1 cup frozen peas
- 2 leeks, thinly sliced and well rinsed
- 3 tsp olive oil, divided
- 1 clove garlic, minced
- 1 shallot, diced
- salt & pepper
- Heat a large, non-stick pan over medium-high heat with 1 tsp olive oil.
- Add garlic and shallot and cook until fragrant, then add asparagus and a pinch of salt. Cook for 3-4 minutes until bright green, add a splash of water, then cover the pan and steam an additional 2-3 minutes until asparagus are tender crisp. Remove to a plate and set aside.
- Add 2 tsp olive oil and the sliced leeks and a pinch of salt. Saute the leeks until they are soft and cooked down quite a bit. Remove to a plate and set aside.
- Add 2 tsp vegan butter to the pan along with the uncooked orzo. Mix well to coat in the butter and toast until pieces of the orzo is lightly golden brown (~4 minutes). Then, add the vegetable broth and bring to a low boil. Reduce the heat to low, then cover and simmer until all liquid is absorbed (~15 minutes).
- Meanwhile, in a small bowl, add the almond milk and cornstarch and whisk together until a slurry forms.
- Pour slurry into orzo along with frozen peas and stir to evenly distribute.
- Return leeks and asparagus to the pan, then continue to simmer for 2-3 minutes or until thick enough for a spoon/spatula to cleanly push the creamy orzo.
- Add 1 tbsp vegan butter, season to taste with salt and pepper.
- Serve hot or cold!