Go Back
+ servings
A comforting one pot meal - creamy orzo with vegetables.

Creamy Orzo with Veggies

Kelly Roenicke
Creamy and comforting orzo in a cheesy sauce with vegetables.
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Pasta
Cuisine Dairy Free, gluten free, vegan.
Servings 6
Calories 319 kcal

Ingredients
  

  • 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
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • 2 cups fresh spinach

Instructions
 

  • In a large sauce pan, bring about 3 quarts of water to a boil.
  • 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.
  • 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.
  • Add the spinach leaves, and stir them into the pasta mixture until they wilt.
  • Add more seasoning to taste.

Nutrition

Calories: 319kcalCarbohydrates: 53gProtein: 10gFat: 6gSaturated Fat: 1gSodium: 622mgPotassium: 477mgFiber: 4gSugar: 4gVitamin A: 4745IUVitamin C: 16.6mgCalcium: 103mgIron: 1.8mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!