Spring Green Pesto Pea Broccoli Orzo (Vegan Gluten-Free)
This one-pan Spring Green Pesto Pea Broccoli Orzo is perfect to celebrate fresh greens and is ready in about 30 minutes. This dish is naturally vegan, easily gluten-free and is high in fibre and protein.
I love using orzo in recipes, it’s cosy and comforting but lighter than a risotto when cooked like this – in one pan with lots of liquid. You can easily use gluten-free orzo pasta, so look out for that, if you need this to be free of gluten and wheat. This recipe is one to celebrate fresh green veggies like peas, courgette and broccoli (it would also be great with asparagus) and while it uses ready-made pesto for ease, you can easily make your own fresh pesto using lots of lovely basil. The result is a creamy, vibrant, zesty and delicious orzo dish that’s reminiscent of a risotto with the added bonus of chickpeas and peas for fibre and protein.
Why will I love this dish?
This recipe is amazing:
- Perfect for Spring as it’s fresh and zesty yet comforting
- Makes the most of Spring produce
- Also uses store-cupboard ingredients for ease
- High in protein and fibre
- Packed with vitamins, minerals and heathy fats
- Loaded with different plant points
- Naturally dairy-free, egg-free and vegan
- Easily gluten-free and nut-free
- Can be made with ready-made or homemade pesto
- Ideal for serving to friends and family
- Ready in just over 30 minutes
- (Mostly) a one pan meal meaning minimal washing up
- Zesty and lemony
- Savoury and rich with nutritional yeast and tahini
- Great for meal prep
- Can be made with beans instead of chickpeas
- Delicious all year round
- Lighter and quicker than risotto
If you already love the sound of this recipe, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourites and recommended products in the “shop the recipe” section below.
For the roasted broccoli on top:
- Tenderstem broccoli: also known as broccolini, or asparagus would also be great here.
- Olive oil: use a good quality olive oil (or your preferred cooking oil). I also use extra virgin olive oil for drizzling on top before serving as the flavour is amazing.
- Salt and pepper: to season.
As for the orzo:
- White onion: as the base.
- Garlic: for flavour.
- Spices and herbs: this recipe uses dried basil, dried oregano and chilli flakes.
- Courgette: to add some fresh greenness.
- Broccoli: chop the floret and steam really small to add into the dish to really bulk it out and add tons of greens, while keeping the recipe low waste.
- Chickpeas: these are ideal for bulking out this dish and adding lots of protein and fibre, too. I use the queen chickpeas from Bold Bean Co as they are so plump and juicy. You can also try this with butterbeans or cannellini beans.
- Frozen peas: these add fibre and protein.
- Orzo pasta: this is great for a risotto-style dish and make sure it’s GF where needed.
- Vegetable stock: to allow the pasta to cook.
- Nutritional yeast: this adds a rich savouriness without being overly cheesy. You can also use vegan parmesan, if you prefer.
Finally for the sauce:
- Runny smooth tahini: this adds a creaminess, “nuttiness” and savouriness to the dish and is made from sesame seeds, so is nut-free.
- Vegan pesto: I use a vegan shop-bought pesto but you can make your own, too. I have a few recipes.
- Lemon: for some tang. Also save some wedges for serving with the dish.
- Chickpea water: from the tin of chickpeas above.
Is this gluten-free and nut-free?
This is easily gluten-free as long as you use GF orzo pasta. Follow the recipe and use a nut-free pesto to make this nut-free, or make your own nut-free pesto here.
How do I make this?
This dish is ready to go in a few steps:
- If making the roasted broccoli on top, pop this in the oven on a tray: and roast for 12-14 minutes until crisping up.
- Now heat the oil, onion and garlic in a non-stick pan: and soften.
- Add the herbs, courgette and broccoli: and cook for 10 more minutes.
- Pour in the chickpeas, peas and orzo with the stock: and stir well.
- Cook with a lid on for 13 to 15 minutes: until creamy and soft.
- Stir together the pesto sauce: and stir into the orzo with nutritional yeast (or vegan parmesan).
- Spoon into bowls and top with the toasted broccoli: and some extra virgin olive oil.
How long will it last?
This orzo will keep for 2-3 days in the fridge in a sealed container or for 1 month in the freezer. Allow to defrost then warm up in a non-stick pan with some more water (the orzo will solidify as it cools).
What other recipes can I try?
For more veggie-packed recipes:
- Creamy Beetroot Miso Butterbeans with Roasted Aubergine
- Homemade Instant Noodle Tofu Jars
- Squash Chickpea and Peanut Butter Curry
- Spiced Roasted Potato and Butterbean Traybake
- Sun-Dried Tomato Bean and Pasta Minestrone Soup
Spring Green Pesto Pea Broccoli Orzo (Vegan Gluten-Free)
This one-pan Spring Green Pesto Pea Broccoli Orzo is perfect to celebrate fresh greens and is ready in about 30 minutes. This dish is naturally vegan, easily gluten-free and is high in fibre and protein.
Ingredients
For the Roasted Broccoli:
- 320g tenderstem broccoli
- 1-2 tbsp olive oil
- Salt and pepper
For the Orzo:
- 1 tbsp olive oil
- 1 white onion, small dice
- 2 large garlic cloves, crushed
- Herbs: 1 tsp dried oregano, 1 tsp dried basil, ¼ tsp chilli flakes
- 1 courgette, chopped small
- 1 head broccoli, heads and florets chopped very small (300g)
- 1 tin chickpeas (400g, 240g once drained)
- 160g frozen peas
- 300g orzo pasta
- 1200ml vegetable stock (or more)
- 3 tbsp nutritional yeast (or vegan parmesan)
For the Sauce:
- 60g (4 tbsp) runny smooth tahini
- 60g (4 tbsp) vegan pesto
- 1 lemon, juiced
- 60ml chickpea liquid (from above)
To Serve:
- 1 lemon, in wedges
- Extra virgin olive oil
Instructions
- Preheat the oven to 160Fan/180ºC and trim the broccoli ends. Add to a lined baking tray and rub with olive oil, salt and pepper. Roast for 12-14 minutes, until crisping up.
- Meanwhile, heat a large non-stick pan with olive oil and once hot, add the onion and garlic. Fry off for 5 minutes to soften then add in the oregano, basil, chilli flakes, courgette and broccoli. Stir well then cook with a lid on for 10 minutes, to soften the broccoli.
- Pour in the drained chickpeas (keep the liquid for later), peas, orzo and vegetable stock. Stir well and place a lid on the pan. Bring to a gentle simmer and cook for 13-15 minutes, stirring frequently so the orzo doesn’t stick to the bottom.
- Make the sauce by stirring together the ingredients until smooth.
- Once creamy and the orzo is soft, stir in the sauce and the nutritional yeast to warm through.
- Scoop into bowls and squeeze over the lemon wedges. Add on the roasted broccoli and a drizzle of extra virgin olive oil. Enjoy with extra black pepper and chili flakes.
- To keep for later, allow the orzo to cool down and store in a sealed container for 2-3 days in the fridge or 1 month in the freezer. Allow to defrost and warm back up in a pan with some water, to loosen the mix.
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Stay in touch
I look forward to hearing what you think of this Spring Green Pesto Pea Broccoli Orzo so please do let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With spring orzo love x
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