A comforting one pot meal - creamy orzo with vegetables.

Creamy Orzo with Veggies

Creamy and comforting orzo in a cheesy sauce with vegetables.
Course Pasta
Cuisine Dairy Free, gluten free, vegan.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 319 kcal
Author Kelly Roenicke


  • 12 ounces gluten free orzo
  • 1 small onion chopped
  • 1 small zucchini diced
  • 1 teaspoon olive oil
  • 1 cup frozen carrot coins
  • 1 cup non-dairy milk
  • 1 cup Daiya non-dairy cheddar cheese
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 cups fresh spinach


  1. In a large sauce pan, bring about 3 quarts of water to a boil.
  2. Add the orzo, chopped onions, and olive oil. Boil for 10 minutes, then add the zucchini and carrot coins and boil for another 5 minutes.
  3. Drain the water out of the pan. Add the Daiya cheese, non-dairy milk, and spices, and cook over medium low heat. Stir constantly for a few minutes until the cheese melts. If the sauce seems too thick, feel free to add a little more non-dairy milk.
  4. Add the spinach leaves, and stir them into the pasta mixture until they wilt.
  5. Add more seasoning to taste.
Nutrition Facts
Creamy Orzo with Veggies
Amount Per Serving
Calories 319 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 622mg27%
Potassium 477mg14%
Carbohydrates 53g18%
Fiber 4g17%
Sugar 4g4%
Protein 10g20%
Vitamin A 4745IU95%
Vitamin C 16.6mg20%
Calcium 103mg10%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.