If you’re looking to celebrate the freshness of spring with a dish that bursts with vibrant flavors and creamy textures, this Spring Vegan Orzotto with Sun-Dried Tomato Pesto and Asparagus Recipe is an absolute must-try. This comforting yet light orzotto combines chewy orzo pasta cooked lovingly in a savory broth with crisp asparagus and snap peas, all tied together by a rich, tangy sun-dried tomato pesto that delivers a delightful punch. It’s a dish that feels like a warm hug and a fresh garden stroll at the same time, perfect for sharing with friends or savoring on a peaceful evening.
Ingredients You’ll Need
The magic of this Spring Vegan Orzotto with Sun-Dried Tomato Pesto and Asparagus Recipe starts with a handful of simple but essential ingredients that bring texture, aroma, and vibrant color to your plate. Each component plays a crucial role—from the bright basil and lemon for freshness to the creamy vegan butter for richness, and of course, the star sun-dried tomatoes for bold flavor.
- Sun-dried tomatoes: Choose ones packed in oil for maximum flavor and smooth blending into the pesto.
- Fresh basil: Adds a sweet, herbaceous brightness that lifts the whole dish.
- Garlic: Both minced and roughly chopped, it gives a delightful punch and depth.
- Nutritional yeast or vegan parmesan: Provides savory, cheesy notes without dairy.
- Lemon juice and lemon peel: Infuse the orzotto with a fresh, zesty tang that cuts through richness.
- Olive oil: Essential for creating a luscious, textured pesto.
- Vegan butter: Used twice for creaminess and flavor richness.
- Leek: Offers a gentle, sweet onion flavor that softens beautifully when sautéed.
- Orzo pasta: The star grain—small, tender, and perfect for absorbing all those lovely flavors.
- Vegetable broth and water: The cooking liquid that infuses the orzo gradually with flavor.
- White wine: Adds subtle acidity and complexity, removing any heavy or starchy notes.
- Asparagus and snap peas: Crisp spring vegetables that add fresh texture and a lovely green pop.
- Black pepper and salt: To season perfectly and enhance every bite.
How to Make Spring Vegan Orzotto with Sun-Dried Tomato Pesto and Asparagus Recipe
Step 1: Prepare the sun-dried tomato pesto
Begin this flavorful journey by blending your sun-dried tomatoes (oil-packed), fresh basil, garlic, nutritional yeast, lemon juice, cold water, and salt into a rough paste. While blender runs, slowly drizzle in olive oil to create a pesto that’s thick but not too smooth, preserving a bit of texture to delight your palate.
Step 2: Simmer the broth
In a medium pot, bring the vegetable broth and water to a gentle simmer. This fragrant, savory base will be added slowly to the orzo, allowing the pasta to absorb every comforting flavor.
Step 3: Sauté the leeks
In a large pot or Dutch oven over medium heat, melt half of your vegan butter, then add the thinly sliced leeks and a pinch of salt. Sauté for 3 to 4 minutes until they soften and release their subtle sweetness—this step builds the flavor foundation of your orzotto.
Step 4: Add garlic, orzo, and lemon peels
Stir in the minced garlic and cook for another 2 minutes, breathing life into your dish with that signature garlic aroma. Then add the orzo pasta and lemon peels, stirring constantly for about 2 minutes until the lemon peels perfume the mixture and the orzo starts to toast slightly.
Step 5: Add white wine
Pour in the white wine and keep stirring until it’s completely absorbed. This step lifts the flavors and cooks out any harsh alcohol notes, leaving a subtle fruity acidity that elevates the orzotto.
Step 6: Pour in the simmered broth mixture
Add the simmered broth along with the remaining salt, giving the pot a good stir to combine everything evenly. This is where the magic happens—slowly cooking the orzo so it becomes tender and creamy while soaking up all these beautiful flavors.
Step 7: Simmer for 8 minutes
Cover your pot and let the orzo simmer for 8 minutes, stirring every minute or two to keep everything from sticking and to ensure even cooking.
Step 8: Add asparagus
After 8 minutes, fold in the asparagus pieces, cover again, and continue to cook, stirring periodically until the asparagus turns tender but still lively, around 8 minutes. This keeps the veggies crisp-tender and full of fresh flavor.
Step 9: Add remaining ingredients and finish
Once the asparagus is perfect and the orzo is al dente, remove the pot from heat. Stir in fresh snap peas, lemon juice, vegan parmesan, chopped basil, and the remaining vegan butter. Season with extra salt and freshly cracked black pepper to taste. The result should be creamy, vibrant, and bursting with fresh and wholesome flavors.
How to Serve Spring Vegan Orzotto with Sun-Dried Tomato Pesto and Asparagus Recipe
Garnishes
Top your orzotto with a few fresh basil leaves and an extra dollop of sun-dried tomato pesto for that beautiful pop of color and flavor contrast. A sprinkle of red pepper flakes adds a subtle kick if you’re feeling adventurous and want to add a little heat.
Side Dishes
This Spring Vegan Orzotto with Sun-Dried Tomato Pesto and Asparagus Recipe shines as a complete meal on its own, but if you want to round it out, consider a crisp mixed green salad with a lemon vinaigrette or some crusty, warm artisan bread to mop up every last creamy bite.
Creative Ways to Present
Serve the orzotto in shallow bowls to show off its creamy texture and vibrant veggies. For special occasions, drizzle some extra pesto artistically across the plate and garnish with edible flowers or microgreens to bring a restaurant-quality feel to your table.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld wonderfully overnight, making it an excellent next-day lunch or quick dinner.
Freezing
This orzotto freezes well if you want to keep it longer. Portion it into freezer-safe containers and freeze for up to 2 months. When ready, thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers over low heat on the stove, adding a splash of plant-based milk or broth to loosen the texture and keep it creamy. Stir frequently to warm it evenly without drying out.
FAQs
Can I use another grain instead of orzo?
Yes, but orzo has a unique texture that’s perfect for this dish. If you substitute, try small grains like pearl barley or even risotto rice, adjusting cooking times accordingly to maintain that creamy consistency.
Is this recipe nut-free?
Absolutely! The sun-dried tomato pesto uses olive oil instead of nuts, making it safe for those with nut allergies.
Can I make the sun-dried tomato pesto ahead of time?
Definitely! The pesto keeps well in the refrigerator for up to 5 days and can even be frozen in ice cube trays for convenient portioning later.
What if I don’t have vegan butter?
You can substitute with additional olive oil or a plant-based margarine to keep the orzotto creamy and flavorful.
Can I use frozen asparagus or peas?
Fresh is best for texture, but frozen asparagus and snap peas work in a pinch. Just add them a bit earlier during cooking to ensure they become tender without losing their vibrant color.
Final Thoughts
This Spring Vegan Orzotto with Sun-Dried Tomato Pesto and Asparagus Recipe is one of those dishes that feels like a celebration of spring on your plate. It’s hearty without being heavy, rich yet fresh, and full of colors that inspire joy. I promise that once you try it, it will become a beloved staple in your seasonal cooking rotation. So, grab your favorite apron and give this recipe a whirl—your taste buds will thank you!
Print
Spring Vegan Orzotto with Sun-Dried Tomato Pesto and Asparagus Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
This vibrant Spring Orzotto is a creamy, comforting dish featuring tender orzo pasta simmered with fresh asparagus and snap peas. Enhanced with a tangy sun-dried tomato pesto and bright lemon accents, it’s perfect for a fresh seasonal meal. Vegan and packed with fresh herbs, this orzotto delivers layers of flavor and a luscious texture without dairy.
Ingredients
Sun-Dried Tomato Pesto
- 1 cup sun-dried tomatoes, packaged in oil
- ¾ cup fresh basil, packed
- 2 cloves garlic, roughly chopped
- 2 tbsp nutritional yeast or vegan parmesan
- 1 tbsp lemon juice
- ¼ cup ice cold water
- ½ tsp salt
- ½ cup olive oil
Orzotto
- 4 cups water
- 2 cups vegan chicken broth (or vegetable broth)
- 4 tbsp vegan butter, divided
- 1 leek, thinly sliced
- 1 tsp salt, divided
- 4 cloves garlic, minced
- 1 lb orzo
- 4 strips of lemon peel
- ½ cup dry white wine
- 1½ cups asparagus, trimmed and cut into 1-inch pieces
- 1½ cups snap peas, thinly sliced
- 2 tbsp lemon juice
- ¼ cup vegan parmesan
- ¼ cup fresh basil, chopped
- Black pepper to taste
Instructions
- Prepare the sun-dried tomato pesto: Add the sun-dried tomato pesto ingredients, except the olive oil, to a high-speed blender. Blend until a rough paste forms, scraping down the sides as needed. Continue blending while streaming in the olive oil. Blend until uniform but with a bit of texture left in the sauce. Set aside.
- Simmer the broth: In a medium pot, add the vegetable broth and water and bring to a simmer. This liquid will be gradually added to the orzo as it cooks to achieve a creamy texture.
- Sauté the leeks: In a large pot or Dutch oven over medium heat, melt 2 tablespoons of vegan butter. Add the sliced leeks and ½ teaspoon of salt. Sauté until the leeks are softened slightly, about 3 to 4 minutes.
- Add garlic, orzo, and lemon peels: Add the minced garlic and sauté for another 2 minutes to release its aroma. Next, add the orzo and lemon peels, stirring constantly until the lemon peels are fragrant, about 2 minutes.
- Add white wine: Pour in the white wine and cook, stirring, until it is fully absorbed by the orzo, about 2 minutes. This will remove the sharpness of the alcohol and enhance flavor depth.
- Pour in the simmered broth mixture: Add the simmered broth mixture along with the remaining ½ teaspoon of salt. Stir well to combine all ingredients.
- Simmer for 8 minutes: Cover the pot and let the orzo cook, stirring every 1 to 2 minutes to prevent sticking, for 8 minutes. This allows the orzo to absorb the broth and soften.
- Add asparagus: Fold the asparagus pieces into the pot, cover again, and continue to cook, stirring every 1 to 2 minutes, until the asparagus is tender but still crisp, about 8 minutes.
- Add remaining ingredients: Remove the pot from heat once the asparagus is tender and orzo is al dente. Stir in the snap peas, lemon juice, vegan parmesan, chopped basil, and the remaining 2 tablespoons of vegan butter until the mixture is creamy and well combined. Season with additional salt and freshly ground black pepper to taste.
- Serve: Serve the orzotto hot, garnished with extra fresh basil, a dollop of sun-dried tomato pesto, and a sprinkle of red pepper flakes if desired. Enjoy this flavorful spring dish immediately.
Notes
- Use vegan chicken broth or vegetable broth for a fully vegan dish.
- If you don’t have white wine, substitute with an equal amount of additional broth and a splash of white wine vinegar for acidity.
- Stirring during cooking prevents the orzo from sticking and helps develop a creamy consistency.
- Adjust salt and seasoning at the end to taste, as broth and parmesan alternatives can vary in saltiness.
- For a nuttier flavor, consider lightly toasting the orzo in the butter before adding liquid.
- Use a high-speed blender for a smoother pesto texture or pulse to retain some chunkiness.
- Leftovers can be stored covered in the fridge for up to 3 days and reheated gently with a splash of broth or water.
