Creamy Lemon Orzo Pasta

4–5 servings

Total Time

30 minutes

Ingredients

Cream Sauce

• ½ cup cashews
• 1 cup water
• ½ cup nutritional yeast

Pasta

• 3½ cups water
• 3 teaspoons vegetable bouillon
• 4 cloves garlic, minced
• 1 tablespoon lemon pepper seasoning
• ½ teaspoon mustard powder
• 1 lb orzo pasta

Vegetables

• 1 bunch asparagus, trimmed and chopped
• 2–3 cups fresh spinach
• Optional: cherry tomatoes or other vegetables

Optional

• Salt and pepper to taste

Instructions

1. Soak cashews (optional but helpful)
   Add cashews and water to a blender and let sit while preparing the rest of the recipe (this softens them for a creamier texture).
2. Cook orzo
   In a large pot, bring water to a boil. Add bouillon, garlic, lemon pepper seasoning, and mustard powder.
3. Add pasta and asparagus
   Stir in orzo and chopped asparagus. Reduce to a simmer and cook, stirring frequently, until pasta is tender (about 10–12 minutes).
4. Blend cream sauce
   Blend cashews, water, and nutritional yeast until smooth and creamy.
5. Combine
   Pour cream sauce into the pot and stir well.
6. Add greens
   Stir in spinach (and tomatoes if using) until wilted.
7. Season and serve
   Taste and adjust with salt and pepper as needed. Serve warm.

*this recipe can be found in this YouTube video!