Creamy Mushroom Asparagus Orzo

This creamy asparagus and mushroom orzo is a deliciously simple vegan dinner that cooks up in one pot! Tender and meaty mushrooms plus vibrant asparagus and peas mingle with rice-like orzo pasta, leeks, garlic, capers, lemon, and more zesty additions. Unsweetened non-dairy cream makes every bite creamy and dreamy. This deluxe vegan pasta dinner comes together in under an hour.

We start by whisking together some lemon juice, miso and Dijon mustard--this is like a "flavor bomb" paste that we'll be adding to the finished dish at the end. From there we sauté our asparagus and mushrooms until tender. Those get set aside while we make the creamy orzo base. Leeks are sautéed until tender with garlic, capers, nutritional yeast, and chillies. We toast the orzo in the oil and then add vegetable stock, non-dairy cream, and a pinch of saffron threads. We simmer this mixture until the orzo is al dente, about 10-11 minutes. The sautéed asparagus and mushrooms go back in along with peas and fresh dill. The flavor bomb that we mixed up at the beginning goes in too. Once it's all mixed up and seasoned to your liking, it's ready to serve!

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[Ritanarecipes]

Hi friend, this asparagus and mushroom orzo is yummy. Thanks for sharing!