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–+ servings
Finished creamy pesto orzo in a pink skillet with wilted kale, chickpeas, broccolini, and walnut garnish

One-Pot Creamy Pesto Orzo

A quick and easy one-pot creamy pesto orzo packed with vegetables and protein, perfect for a nourishing weeknight dinner.
Author Sarah Cobacho (plantbaes.com)
PREP TIME10 minutes
COOK TIME20 minutes
TOTAL TIME30 minutes
Servings 3
Course Dinner
Cuisine American
Keyword basil, broccolini, chickpeas, Easy Dinner, garlic, High Protein, kale, pesto, soy milk, walnuts

Ingredients

Main Ingredients

  • 7 oz broccolini chopped into small pieces
  • 2 tsp olive oil
  • 1 onion finely diced
  • 4 garlic cloves peeled and minced
  • 5.6 oz orzo dry
  • 1.5 cups chickpeas cooked
  • ¼ tsp red chili flakes
  • 2 cups vegetable broth low sodium
  • 2 cups kale
  • 2 tbsp lemon juice
  • sea salt flakes to taste
  • freshly ground black pepper to taste

Pesto Sauce

  • ¼ cup walnuts
  • ⅓ cup nutritional yeast
  • 1.5 cups soy milk
  • 1 cup fresh basil

Instructions

  • Chop the broccolini into small pieces, separating the stems from the florets, and set aside.
  • In a large pan over medium heat, add the olive oil and onion. Cook for 5 minutes.
  • Add the garlic and broccolini stems, and cook for another 2 minutes.
  • Stir in the orzo, chickpeas, chili flakes, a pinch of salt and pepper, and the vegetable broth. Cover and cook for 10 minutes, stirring regularly.
  • Meanwhile, make the sauce: Blend the walnuts, nutritional yeast, basil, and soy milk until smooth.
  • Pour the sauce into the pan along with the broccolini florets. Cook uncovered for 5 minutes, stirring regularly.
  • Stir in the kale and cook until just wilted. Finish with a squeeze of lemon juice and adjust salt and pepper to taste. Optionally, garnish with lemon zest, extra chili flakes, chopped walnuts, and fresh basil. Enjoy!

Video

Notes

For a pretty finish, top with crumbled walnuts, lemon zest, and chili flakes.
Nutritional Information - Per Serving
Calories 593kcal | Carbohydrates 66g | Protein 32g | Fat 17g | Sodium 413mg | Fiber 19g | Vitamin A 276IU | Vitamin C 67mg | Calcium 379mg | Iron 9mg