The Whole Food Plant Based Cooking Show
Plant-Based Lemony Zucchini Orzo
Calories: 329kcal
This creamy lemon zucchini orzo is silky smooth, bright and zesty, and absolutely delicious! This could be your new favorite pasta delight!
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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.
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Nutrition
Calories: 329kcal | Carbohydrates: 57g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 297mg | Potassium: 1178mg | Fiber: 15g | Sugar: 6g | Vitamin A: 348IU | Vitamin C: 15mg | Calcium: 727mg | Iron: 28mg
