A comforting, vibrant, and satisfying one-pan vegan meal, this creamy lemon orzo brings together tender broccoli, hearty chickpeas, and a silky lemon-cashew sauce for a dish that feels indulgent yet wholesome. Ready in just 40 minutes, it’s perfect for busy weeknights yet special enough for company.

Why You’ll Love This Recipe

This recipe offers a beautiful balance of bright lemon, mellow garlic, and fresh herbs wrapped in a creamy sauce without any dairy. The orzo cooks directly in vegetable stock, creating a naturally rich, starchy base. A quick homemade cashew cream adds luxurious texture, while chickpeas provide plant-based protein and broccoli brings color and crunch. It’s a one-pan dish that delivers comfort, flavor, and nutrition with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¼ cup raw cashews, soaked for at least 2 hours and drained
⅓ cup water
1 tablespoon nutritional yeast
1 tablespoon + 1 teaspoon olive oil, divided
4 cups small broccoli florets
sea salt and ground black pepper, to taste
1 small shallot, finely diced (about ¼ cup)
2 cloves garlic, minced
3 sprigs fresh thyme, leaves minced
1 teaspoon lemon zest
pinch of chili flakes (optional)
½ lb (227 g) orzo pasta
1 ½ cups cooked chickpeas, drained and rinsed
2 cups vegetable stock, plus more as needed
1 tablespoon fresh lemon juice
¼ cup flat-leaf parsley, chopped

Directions

1. Combine the drained cashews, water, and nutritional yeast in a blender. Blend on high until completely smooth. Set aside.
2. Heat 1 teaspoon of olive oil in a braiser or Dutch oven over medium heat.
3. Add the broccoli in a single layer and let it cook undisturbed for 4 minutes, or until the undersides brown and the florets turn bright green. Season with salt and pepper, toss lightly, then transfer to a bowl.
4. Wipe out the pot, return it to the heat, and add the remaining olive oil.
5. Add the shallot and cook until softened, about 4 minutes. Stir in the garlic, thyme, lemon zest, and chili flakes, cooking for another 30 seconds to 1 minute.
6. Add the orzo and stir to coat in the aromatics. Mix in the chickpeas and season generously with salt and pepper.
7. Pour in the vegetable stock and stir. Bring to a boil, then reduce to a simmer, cooking for about 8 minutes. Stir often and scrape the bottom to prevent sticking. Add more stock as needed to keep the mixture fluid and creamy.
8. Once the orzo is tender, stir in the cashew cream. Add the lemon juice and return the broccoli to the pot. Bring the mixture back to a gentle simmer, adjust seasoning, and stir in the chopped parsley.
9. Serve immediately.

Servings and timing

Serves 4
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes

Variations

• Nut-free version: Replace cashew cream with ½ cup unsweetened soy or oat creamer.
• Extra vegetables: Add spinach, asparagus, or peas during the final minutes of cooking.
• Spicier version: Increase chili flakes or add a pinch of smoked paprika.
• Citrus twist: Add additional lemon zest for a brighter flavor.
• Gluten-free version: Use gluten-free orzo and start with 1 ½ cups stock, adding more as needed.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will thicken as it sits, so when reheating, add a splash of vegetable stock or water to restore its creamy texture. Reheat gently on the stovetop over low heat or in the microwave, stirring halfway through.

FAQs

How can I make the sauce extra creamy?

You can add an extra tablespoon of cashew cream or stir in a splash more vegetable stock for a smoother finish.

Can I use frozen broccoli?

Yes, frozen broccoli works well. Add it directly to the pan and allow a few extra minutes to soften.

Is there a substitute for shallots?

Finely diced white or yellow onion works well as a replacement.

Can I prepare the cashew cream without soaking the cashews?

If short on time, boil the cashews for 10–15 minutes to soften them before blending.

Can I make this without chickpeas?

Yes. Replace chickpeas with another bean or simply add more vegetables.

Can I use another pasta shape?

Small pasta shapes like macaroni or fregola work well; just adjust broth as needed.

Can I make this ahead for meal prep?

Yes, but the orzo thickens as it rests. Add extra broth when reheating to restore creaminess.

Does it freeze well?

Freezing is not recommended because creamy pasta tends to lose its texture.

Can I omit nutritional yeast?

Yes. It adds savory flavor, but the dish will still be delicious without it.

How do I keep the orzo from sticking?

Stir frequently and scrape the bottom of the pot while cooking, adding more stock as needed.

Conclusion

This creamy lemon orzo with chickpeas and broccoli is a simple yet deeply satisfying one-pan meal that brings together bright flavors, hearty texture, and nourishing ingredients. Easy enough for weeknights but impressive enough for guests, it’s a versatile dish you’ll return to again and again. Enjoy its comforting creaminess and vibrant flavors every time you make it.

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