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Creamy orzo

with basil and broccoli


4 servings




  • 250 gr orzo

  • 1 vegetable stock cube or 1 tbsp stock powder

  • 1 broccoli (about 500 gr) cut into florets

  • ¾ cup frozen corn

  • 250 ml plant based cream (soya, oat or coconut)

  • 50 gr. cashews

  • 1 cup basil leaves

  • 1 tbsp turmeric powder

  • Salt and pepper

  • 1-2 tbsp nutritional yeast


  • In a saucepan put 3 cups of water (about 750 ml), the vegetable stock and let it boil.

  • Add the orzo into the boiling water and let it simmer for 5 minutes.

  • In the meantime, prepare the basil cream: In a blender add the plant based cream, the cashews, the basil, salt and pepper and blend until you have a smooth mixture. Set aside until needed.

  • Into the saucepan, add the broccoli, the corn and the turmeric and let everything boil together for 5 more minutes. Taste for salt and add more if needed (usually the stock is enough but it depends on the brand) and if necessary add more boiled water (if the pasta seems still hard).

  • When the water is absorbed by the orzo, add the basil cream and simmer for 5-6 more minutes, stirring occasionally.

  • Turn off the heat and let it sit for about 10 minutes. Add the nutritional yeast, stir and serve.

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