1 cup fresh spinach leaves
1/4 cup fresh basil leaves, chopped
Pepper and salt to taste
Vegan parmesan cheese (optional, for serving)
Instructions:
Cook orzo pasta according to package directions. Drain and set aside.
Heat olive oil in a large skillet or skillet over medium heat. Add finely chopped onion and saute until transparent.
Add the minced garlic to the pan and cook for another minute until fragrant.
Pour in the vegetable broth and let it boil.
Stir in cooked orzo pasta and coconut milk. Cook for a few minutes until the mixture thickens slightly.
Add lemon zest and lemon juice to the pan, stir well to combine flavors.
Add fresh spinach leaves and chopped basil and stir until the spinach wilts.
Season vegan lemon orzo with salt and pepper.
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