Green Goddess Butter Bean Orzo

No ratings yet

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.

Prep Time15

Cook Time20

Total Time35

Course: Main Entree

Cuisine: Mediterranean

Diet: Vegan, Vegetarian

Servings:

Author: Jamie Vespa MS, RD

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