Description

This vibrant Green Goddess Orzo recipe features tender orzo pasta cooked in a creamy, herb-packed coconut milk sauce. Blended with fresh basil, spinach, parsley, and a hint of lemon, this dish is a flavorful and satisfying vegetarian meal perfect for lunch or dinner. The toasting of orzo before simmering adds a subtle nuttiness, while the luscious sauce coats every bite with a fresh, green goodness. Garnished with a drizzle of olive oil, chili flakes, and fresh basil, it offers a delightful balance of creaminess and brightness.

Ingredients

Scale

Orzo & Vegetables

1 1/2 cups orzo
1 shallot, diced
2 cloves garlic, crushed

Liquid & Seasonings

1 cup water
1/2 tsp salt (plus more to taste)
Salt & pepper, to taste

Green Goddess Sauce

1 can full-fat coconut milk (15.5 oz)
1/2 cup fresh basil
2 cups fresh spinach
1/4 cup fresh parsley
Juice from 1/2 lemon

Cooking & Garnish

2 tbsp olive oil
Drizzle of olive oil, for serving
Chili flakes (optional)
Fresh basil (optional)

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Instructions

Prepare the Green Goddess Sauce: In a food processor or blender, combine coconut milk, basil, spinach, parsley, lemon juice, and a pinch of salt and pepper. Blend until mostly smooth, leaving some small pieces of greens for texture. Taste and adjust seasoning as needed. 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 2-3 minutes until they become fragrant and translucent, creating a flavorful base.
Toast the Orzo: Add the orzo and 1/2 teaspoon salt to the pan. Stir continuously and toast the orzo for 1-2 minutes until it turns lightly golden and is well coated with oil, enhancing its nutty flavor.
Simmer with Sauce: Pour in 1 cup of water along with the prepared Green Goddess sauce into the pan. Stir all ingredients together, then cover the pan and bring the mixture to a boil. Once boiling, reduce the heat to low and let it gently simmer for 15-20 minutes. Stir halfway through to prevent sticking. Cook until the orzo is al dente and the sauce is creamy and well absorbed.
Serve: Remove the pan from heat. Serve the orzo hot, drizzled with a little olive oil and garnished with optional chili flakes and fresh basil for added flavor and visual appeal.

Notes

For a vegan and dairy-free meal, this recipe uses coconut milk instead of cream or cheese.
Adjust the amount of chili flakes to your preferred spice level or omit if desired.
Fresh herbs can be substituted or combined for different flavor profiles—try adding mint or cilantro.
To save time, the Green Goddess sauce can be prepared in advance and stored refrigerated for up to 2 days.
Ensure to stir the orzo occasionally while simmering to prevent sticking and achieve even cooking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean