Description

Immerse your taste buds in the light and refreshing essence of lemon, infusing this Vegan Creamy Lemon Basil Orzo Skillet with a vibrant zing that will leave you craving more.

Ingredients

Scale

Base Ingredients:

1 medium shallot (3 oz.), minced *
3 garlic cloves, minced
1 ½ cups water
1 cup low-sodium vegetable broth *
1 medium zucchini, quartered lengthwise and sliced crosswise ¼ inch thick *
1 ¼ cups orzo (pasta)

Spice/Herb Ingredients:

1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons dried basil
¼ teaspoon Italian Seasoning
½ to 1 ¼ teaspoons sea salt (+/-)
Pinch to ¼ teaspoon black pepper (+/-)

Other Ingredients:

1 cup frozen baby peas, thawed
1 – [ 15 oz. can ] cannellini beans, drained and rinsed *
¼ cup + 1 Tablespoon Vegan Parmesan Cheese
2 Tablespoons fresh lemon juice
Zest of one lemon (+/-)
¼ cup finely chopped fresh basil

Individual Servings Topping:

Generous sprinkle Vegan Parmesan Cheese

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Instructions

Place the Spice/Herb Ingredients into a small bowl, mix well, set aside.
In a large, deep skillet, sauté the minced shallot over medium-high heat for 6 to 7 minutes until softened, add a splash of water to prevent burning, if needed.
Add the minced garlic, stir constantly for 30 seconds.
Next add all the remaining Base Ingredients and the Spice/Herb Mix, stir well, bring to a boil, then immediately lower to a simmer. Cover the skillet with a lid and cook until the orzo is al dente and most of the liquid has been absorbed, approximately 7 to 11 minutes. Stir occasionally to prevent the orzo from sticking to the bottom of the pan.
Once the orzo is al dente, add all the Other Ingredients, stir well to heat through. The dish should be thick and creamy, like a risotto.
Top individual servings with a generous sprinkle of Vegan Parmesan Cheese.

Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving: 4