Plant-Based Lemony Zucchini Orzo
This creamy lemon zucchini orzo is silky smooth, bright and zesty, and absolutely delicious! This could be your new favorite pasta delight!
Equipment
Ingredients
- 1 cup orzo gluten free if you need
- 1 medium zucchini cut in half lengthwise and cut into slices
- 1 ½ cups sweet corn
- 2 cloves garlic minced
- ¼ cup basil chopped
- ½ tsp cracked pepper
- 1 tbsp lemon zest
Sauce
- ½ cup tofu firm
- ¼ cup nutritional yeast
- 2 tbsp cashews or almonds
- 1 tbsp tamari low sodium
- 1 cup vegetable broth low sodium
- 1 lemon, juiced
Instructions
- Cook the orzo in boiling water until cooked aldente, drain and set aside.
- Sauté the zucchini and corn until almost cooked through, adding a little bit of vegetable broth to deglaze while cooking.
- Add the garlic and cook for a minute.
- Remove from heat.
Sauce
- Add all of the ingredients to a blender and blend until silky.
- Add the sauce to the zucchini and corn, and also add the basil, cracked pepper and lemon zest.
- Cook until orzo is completely cooked and the sauce is thickened.
Nutrition
Calories: 329kcalCarbohydrates: 57gProtein: 19gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 297mgPotassium: 1178mgFiber: 15gSugar: 6gVitamin A: 348IUVitamin C: 15mgCalcium: 727mgIron: 28mg
I absolutely LOVE orzo pasta!