Description
This vibrant Green Goddess Orzo recipe combines creamy coconut milk with fresh basil, spinach, and parsley to create a luscious, herbaceous sauce that coats perfectly toasted orzo pasta. Sautéed shallots and garlic add depth, while a squeeze of lemon brightens the flavors. Ideal for a comforting yet fresh vegetarian meal, this recipe is simple to prepare and packed with delicious garden-fresh goodness.
Ingredients
Scale
Orzo and Aromatics
- 1 1/2 cups orzo
- 1 cup water
- 1 shallot, diced
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- 1/2 tsp salt
Green Goddess Sauce
- 1 can full-fat coconut milk (15.5 oz)
- 1/2 cup basil
- 2 cups spinach
- 1/4 cup parsley
- Juice from 1/2 lemon
- Salt & pepper, to taste
To Finish
- Drizzle of olive oil
- Chili flakes (optional)
- Fresh basil (optional)
Instructions
- Prepare Green Goddess Sauce: In a food processor or blender, combine the coconut milk, basil, spinach, parsley, lemon juice, and a pinch of salt and pepper. Blend until the mixture is mostly smooth, allowing some small pieces of greens to remain for texture. Taste and adjust seasoning as desired, then set the sauce aside.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the diced shallot and crushed garlic, cooking for 2 to 3 minutes until fragrant and translucent, taking care not to brown them too much.
- Toast Orzo: Add the orzo and 1/2 teaspoon of salt to the pan with the aromatics. Stir continuously and toast the orzo for 1 to 2 minutes until it turns lightly golden and is coated evenly with the oil, enhancing its nutty flavor.
- Simmer Orzo: Pour in 1 cup of water along with the prepared Green Goddess sauce. Stir to combine everything thoroughly. Cover the pan and bring the mixture to a boil, then immediately reduce the heat to low. Let it simmer gently for 15 to 20 minutes, stirring halfway through to prevent sticking, until the orzo is tender but still al dente and the sauce has thickened to a creamy consistency.
- Finish & Serve: Remove the pan from the heat. Serve the orzo hot, drizzled with a little olive oil and topped with optional chili flakes and fresh basil to add a burst of flavor and color. Enjoy immediately for best taste and texture.
Notes
- For a nuttier flavor, you can lightly toast the herbs in the blender before making the sauce.
- Adjust the consistency of the sauce by adding more water if it becomes too thick during simmering.
- The recipe is naturally dairy-free and vegetarian, making it suitable for lactose-intolerant diets.
- Use fresh herbs for the best flavor impact, but frozen spinach can be substituted if fresh is unavailable.
- Serve with a side of grilled vegetables or a crisp salad for a complete meal.
