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If you’re looking for a fresh take on comfort food, this Green Goddess Butter Bean Orzo delivers big flavor with real nourishment. Packed with plant-based protein, fiber, and feel-good ingredients, this creamy vegan orzo is vibrant and ultra satisfying.
Table of Contents
Why You’ll Love this Vegan Orzo Recipe
- A fresh twist on a classic. A luscious blend of greens, herbs, miso, and lemon create a silky, vibrant sauce that turns beans and greens into pure comfort food.
- High protein and fiber. Thanks to butter beans and loads of seasonal produce, this creamy vegan orzo is filling and great for steady energy.
- Creamy, dairy-free comfort. The sauce gets its richness from blended veggies and coconut milk–no heavy cream necessary.
- Easy enough for weeknights. This recipe comes together with simple ingredients and minimal effort.
It’s no secret that I LOVE anything with a green goddess flavor profile. (Cue my Green Goddess Tahini Dressing and Green Goddess Chicken Salad.)
This Green Goddess Orzo recipe proves that eating healthy does NOT have to be boring.
Made with silky green goddess sauce, hearty butter beans, and tender orzo pasta, it’s a meal that feels indulgent, yet is ultra nourishing.
I love topping it with lemon-Aleppo panko for extra brightness, spice, and crave-worthy crunch.
You can also garnish it with extra sautéed veggies, toasted nuts or seeds, and/or additional fresh herbs.
For more comforting vegan recipes, check out this incredible Braised Cabbage, Rice Noodle Salad, and Crispy Rice Salad next.
The Ingredients
- Orzo: A small pasta shape that cooks quickly and gives the dish creamy, risotto-like texture.
- Butter beans (lima beans): Creamy, mild, and rich in plant protein and fiber. Alternatively, you can use chickpeas or any small white bean.
- Onion: Use spring onion or shallots for an aromatic base.
- Zucchini: Adds body and subtle sweetness to the green goddess sauce.
- Garlic: I suggest using 3 to 4 cloves to add warmth and depth to the sauce.
- Spinach: A nutrient-dense green that adds vibrancy and a boost of vitamins to the sauce.
- Green Peas: Frozen green peas add natural sweetness and body to the sauce. (No need to thaw!)
- Miso: White miso paste is the secret to achieving an umami-rich sauce without anchovies (a traditional ingredient in green goddess sauce).
- Coconut milk: Creates a lusciously creamy texture while keeping this orzo recipe vegan.
- Lemon: You need both the zest and juice of 1 lemon. The zest is used in the panko topping while the juice adds brightness to the sauce.
- Aleppo: Mildly spicy and slightly fruity, Aleppo pepper adds a gentle kick without overpowering the dish.
- Panko: Toast until golden for a crispy topping that contrasts the creamy orzo.
For a complete list of recipe ingredients and quantities, see the recipe card below.
The Directions
Step 1: Sauté aromatics and veggies.
Heat oil in a large skillet over medium. Add onion and cook until soft, 2 to 3 minutes. Add zucchini and cook until soft, about 5 to 6 minutes.
Next, stir in spinach and garlic and cook until the spinach wilts. Lastly, add green peas and cook 1 to 2 more minutes.
Step 2: Blend sauce.
Transfer contents to a countertop blender, and add coconut milk, miso paste, and lemon juice. Blend on high speed until smooth and creamy.
Step 3: Simmer.
To the same skillet, add cooked orzo pasta, butter beans, and blended sauce. Add pasta cooking water and simmer until the sauce is thick and creamy, and clings to pasta.
Garnish with lemon-Aleppo panko (if using), and any additional garnishes you wish.
Recipe Variations
- Make it gluten free. Swap the orzo for gluten free orzo (or GF pasta of choice). You can also use short grain white rice for more of a risotto-style dish.
- Switch up the beans. Can’t find butter beans? Swap them for shelled edamame or any small white bean.
- Add extra protein. Top this creamy vegan orzo with crispy tempeh or sautéed tofu. You can also add some nutritional yeast or shelled hemp seeds to the green goddess sauce.
- Add more veggies. Either mix in or top the green goddess orzo with sautéed bits of asparagus, caramelized leeks, or sautéed broccoli.
- Swap the herbs. Basil is classic, however parsley, cilantro, mint, or fresh dill can completely change the flavor profile while still nodding to classic green goddess.
- Try a different topping. In place of the lemon-Aleppo panko, crushed pistachios, crispy chickpeas, fried zucchini, and/or or toasted pine nuts would add lovely richness and crunch.
How to Store and Reheat
- Store: Refrigerate leftovers in an airtight container for up to 4 days. The color will slightly change as it oxidizes, but the flavors will stay sharp. The orzo will also thicken in the fridge, so be prepared to stir in a splash of water, broth, or coconut milk before reheating.
- Reheat: Rewarm individual portions in the microwave, or in a skillet over medium-low heat. Stir frequently and add more liquid as needed until creamy and heated through.
- Store toppings separately to maintain their texture.
More Delicious Orzo Recipes
If you give this vegan orzo recipe a try, snap a photo and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Green Goddess Butter Bean Orzo
Equipment
- Medium saucepan
- Large skillet
- Countertop blender
Ingredients
- 1 1/4 cup dry orzo pasta
- 2 Tbsp. extra-virgin olive oil
- 2 medium shallots, diced (or 1 bunch spring onions–bulbs only–diced)
- 1 medium (~6 ounce) zucchini, thinly sliced into half moons
- 3 garlic cloves, thinly sliced
- 4 packed cups fresh baby spinach
- 3/4 cup frozen green peas (no need to thaw)
- 1/2 tsp. each kosher salt and black pepper
- 1 packed cup fresh basil leaves (plus more for garnish)
- 1 Tbsp. white miso paste
- 1 Tbsp. fresh lemon juice
- 1/2 cup coconut milk (or unsweetened plant milk of choice)
- 2 (15-oz.) cans butter beans, drained and rinsed
- Suggested toppings: crispy pan-fried zucchini slices (pictured), crispy chickpeas, crushed pistachios, extra fresh basil
Lemon-Aleppo Panko Topping (Optional)
- 3 Tbsp. extra-virgin olive oil
- 1 tsp. Aleppo pepper
- 3/4 cup Panko breadcrumbs
- Zest of 1 lemon
Instructions
- Prepare Lemon-Aleppo Panko (if using): Heat olive oil in a large skillet over medium heat. Once shimmering, add Aleppo pepper and cook until fragrant, about 1 minute.Add panko; stir to coat in oil. Cook, stirring often, until the breadcrumbs are toasty and golden brown, about 2 to 3 minutes. Transfer to a bowl and stir in lemon zest and a pinch of salt; set aside. Turn off heat to slightly cool pan, and wipe skillet clean.Meanwhile, boil orzo. Bring a medium saucepan of generously salted water to a boil. Add orzo pasta and cook according to package instructions JUST until al dente.Before draining, reserve ~3/4 cup pasta cooking water.
- Sauté veggies. Return skillet to medium heat and add 2 Tbsp. olive oil. Add shallots and cook until soft, about 2 minutes. Add zucchini and cook until softened, about 5 minutes. Stir in garlic and cook until aromatic, about 1 minute.Add spinach and cook until the greens wilt, stirring constantly, about 1 to 2 minutes. Add green peas and cook 1 to 2 minutes, until warmed through. Season mixture with salt and black pepper.
- Blend sauce. Transfer veggie mixture to a countertop blender. Add fresh basil, coconut milk (or milk of choice), miso paste, and lemon juice. Blend on high speed until smooth and creamy, about 1 minute.
- Return blended sauce to the skillet and add cooked orzo and drained butter beans. Pour ~1/2 cup of reserved pasta cooking water into the blender to release any remaining green sauce, and add to the pan. Bring mixture to a simmer.Simmer until the sauce is nicely thickened and clings to orzo and beans, about 3 to 5 minutes. Add additional pasta cooking water as needed to loosen to desired consistency (texture should be similar to risotto). Taste and season with additional salt and/or black pepper as needed.Spoon into bowls and garnish with Lemon-Aleppo Panko and any additional garnishes of choice.
Notes
- If you can’t find butter beans, any small white bean will work. 1 1/2 cups of shelled edamame is also a great alternative.
- Store: Refrigerate leftovers in an airtight container for up to 4 days. The color will slightly change as it oxidizes, but the flavors will stay sharp. The orzo will also thicken in the fridge, so be prepared to stir in a splash of water, broth, or coconut milk before reheating.
- Reheat: Rewarm individual portions in the microwave, or in a skillet over medium-low heat. Stir frequently and add more liquid as needed until creamy and heated through.
- Store toppings separately to maintain their texture.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
