If there is one type of recipe I love to explore on a weekly basis, it’s pasta! Typically you envision that pasta is paired with either a red or white sauce and you call it a day. However, there is so much room for diversity when it comes to pasta! Whether it’s the type of pasta, the sauce or the veggies, the options are endless and you’ll never find yourself getting bored. That, is a win my friends!
When it comes to types of pastas, I gravitate towards angel hair, rigatoni, or penne. However, there is one type that always caught my eye that I strangely never worked with, orzo! I used to get it at restaurants as a cold pasta salad, but that was nearly 20 years ago. Fast forward to today, it was time to rekindle that love for orzo! There is something that is unique about this pasta. Whether it be aesthetically or the texture, or the creaminess it creates with dishes, it’s just so good!
What’s great about this pasta dish? Everything! It’s quick, easy, cheesy, features minimal ingredients, has a rich lemon flavor, but notes of garlic and white wine, you can skip the wine if needed, it’s packed with spinach, features a cashew cream that requires only 1/2 cup, it packs protein with the cashews making it more filling, it can easily be made in bulk, perfect for any season, you can pair with a protein or enjoy just by itself, and it’s just hands down, my new obsession!
If you love all things lemon or just crave effortless pasta dishes, you have to try this new creamy vegan Lemon Orzo Pasta with Spinach!
Why this recipe is great:
Packed with spinach
Packs protein from the cashews
Packs tons of lemon flavor
Perfect for any season
Can easily be made in bulk
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