Description
A bright and comforting vegan one-pan meal featuring tender leeks, earthy mushrooms, and creamy orzo, enhanced with zesty lemon, fresh basil, and a hint of chili. This quick and easy recipe is perfect for a nutritious weeknight dinner that comes together in just 20 minutes.
Ingredients
Vegetables & Herbs
- 2 leeks (washed and sliced)
- 100 g chestnut mushrooms (roughly chopped, can be swapped for 8 cherry tomatoes halved)
- 2 garlic cloves (finely chopped)
- 75 g peas
- 1/2 lemon (zest and juice)
- 1 handful fresh basil (torn)
Pantry & Staples
- 2 tbsp olive oil
- 350 g orzo
- 400 g cannellini or butter beans (drained and rinsed)
- 1 pinch chilli flakes
- salt and black pepper to taste
- vegan parmesan (e.g. Violife Parmesan style cheese) for optional garnish
Dairy Alternatives
- 200 ml vegan crème fraîche (such as Oatly, or substitute with vegan soft cheese or plain soy yoghurt)
Instructions
- Cook the leeks and garlic: In a large frying pan, heat the olive oil over medium heat. Add the sliced leeks and finely chopped garlic. Cook for about 10 minutes, stirring occasionally, until the leeks are softened and fragrant.
- Add mushrooms or tomatoes: Add the roughly chopped chestnut mushrooms (or cherry tomatoes if using) to the pan. Continue cooking for another 5 minutes until the mushrooms have reduced in size and are cooked through.
- Prepare the orzo and peas: Meanwhile, bring a large pot of salted water to a boil. Add the orzo and cook according to the package instructions, typically around 8-10 minutes. Add the peas during the last 2 minutes of cooking. Drain the orzo and peas, reserving about 100 ml of the pasta water.
- Combine creamy mixture: To the pan with leeks, mushrooms, and garlic, stir in the vegan crème fraîche, drained beans, lemon juice and zest, chilli flakes, and torn basil. Season with salt and black pepper to taste. Optionally, grate in some vegan parmesan cheese for added flavor.
- Mix orzo with the sauce: Add the drained orzo and peas to the pan, stirring well to combine everything. Add a drizzle of olive oil and, if the mixture is too thick, pour in some of the reserved pasta water to loosen the sauce to your desired consistency.
- Serve: Taste and adjust seasoning if needed. Serve the lemony leek orzo hot, garnished with extra fresh basil, black pepper, and vegan parmesan if desired.
Notes
- You can substitute chestnut mushrooms with cherry tomatoes for a different flavor profile.
- Saving some pasta water helps to achieve a smooth and cohesive sauce.
- This dish is naturally vegan and can be made gluten-free by using gluten-free orzo.
- Adjust chilli flakes to your preferred spice level.
- For added protein, consider adding more beans or tofu on the side.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
