Creamy Lemon Orzo with White Beans & Spinach
A cozy, one-pot plant-based dinner ready in just 30 minutes!
If you're looking for an easy weeknight dinner that's creamy, comforting, and packed with wholesome ingredients, this Creamy Lemon Orzo with White Beans & Spinach is one you'll want to make again and again.
Tender orzo pasta, creamy white beans, fresh spinach, and a bright lemon-garlic sauce come together in one pot for a meal that's both satisfying and refreshing.
The best part? You don't need any heavy cream or dairy to get that deliciously creamy texture. The starch released from the orzo as it cooks, along with a little plant-based milk, creates a naturally silky sauce.
Plus, the white beans add plant-based protein and fiber, making this a wonderful option for a nourishing family dinner.
Why You'll Love This Recipe
One-pot meal: Less cleanup and fewer dishes!
Ready in 30 minutes: Perfect for busy weeknights.
Naturally dairy-free: Creamy without heavy cream or cheese.
Protein and fiber: White beans help make this meal more satisfying.
Budget-friendly: Made with simple pantry staples.
Family-friendly: Mild, comforting flavors with a fresh lemon finish.
Creamy Lemon Orzo with White Beans & Spinach
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
1 tablespoon extra virgin olive oil
1 small yellow onion, finely diced
4 garlic cloves, minced
1 1/2 cups dry orzo pasta
3 cups low-sodium vegetable broth, plus more as needed
1 cup unsweetened plain soy milk or oat milk
2 cans (15 ounces each) cannellini beans, drained and rinsed
3 cups fresh baby spinach, loosely packed
2 tablespoons fresh lemon juice, plus more to taste
1 teaspoon finely grated lemon zest
1 teaspoon dried Italian seasoning
1/2 teaspoon salt, or to taste
2 tablespoons nutritional yeast (optional)
2 tablespoons chopped fresh parsley, for garnish
Instructions
Sauté the aromatics. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.
Toast the orzo. Add the dry orzo pasta and Italian seasoning to the skillet. Stir for about 1 minute to lightly toast the pasta and coat it with the olive oil and aromatics.
Add the liquids. Pour in the vegetable broth and plant-based milk. Stir well, scraping the bottom of the skillet to prevent sticking.
Simmer until tender. Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered for approximately 10–12 minutes, stirring frequently, until the orzo is tender and most of the liquid has been absorbed. Add a splash of additional broth if the mixture becomes too thick before the pasta is fully cooked.
Add the white beans. Stir in the drained cannellini beans and cook for another 2–3 minutes, until heated through.
Stir in the spinach. Add the fresh spinach a handful at a time, stirring until wilted.
Finish with lemon. Remove the skillet from the heat. Stir in the lemon juice, lemon zest, salt, and nutritional yeast, if using. Taste and adjust the seasoning or lemon juice as desired.
Serve warm. Garnish with fresh parsley and serve immediately while the orzo is creamy.
Helpful Tips for the Best Creamy Orzo
Stir frequently. Orzo releases starch as it cooks, which helps create that wonderful creamy texture. Stirring also prevents the pasta from sticking to the bottom of the skillet.
Use unsweetened plant-based milk. Plain, unsweetened soy milk works especially well because of its neutral flavor and higher protein content. Unsweetened oat milk is another good option.
Add lemon at the end. Stirring in fresh lemon juice after removing the skillet from the heat helps preserve its bright flavor and reduces the chance of the plant-based milk separating.
Adjust the consistency. Orzo continues absorbing liquid as it sits. If your pasta becomes too thick, simply stir in a little warm vegetable broth before serving.
Make it extra creamy. Mash about 1/2 cup of the white beans with a fork before adding them to the skillet. They'll blend into the sauce and make it even creamier without adding extra fat.
Easy Variations
One of my favorite things about this recipe is how easy it is to customize!
Add more vegetables: Chopped zucchini, asparagus, or peas would all be delicious additions.
Use kale instead of spinach: Finely chop the kale and add it a few minutes earlier so it has time to soften.
Boost the protein: Add cubed, baked tofu or an extra half-can of white beans.
Add fresh herbs: Fresh basil or dill pairs beautifully with the lemon flavor.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
The orzo will continue absorbing the sauce as it cools, so it may become thicker in the refrigerator.
To reheat, add a splash of vegetable broth or unsweetened plant-based milk and warm gently on the stovetop or in the microwave, stirring occasionally.
For the best texture, enjoy this recipe freshly prepared.
Nutrition Information
Estimated per serving, based on 4 servings, using unsweetened soy milk and including nutritional yeast.
Calories: 510
Protein: 23 g
Carbohydrates: 82 g
Fiber: 13 g
Total Fat: 9 g
Nutrition values are estimates and will vary depending on the brands and ingredients used.
A Simple, Nourishing Weeknight Dinner
Eating more plant-based meals doesn't have to be complicated or time-consuming.
Sometimes the simplest ingredients create the most satisfying dishes.
This Creamy Lemon Orzo with White Beans & Spinach is a wonderful example of how pantry staples can come together to make a flavorful, comforting meal.
It's creamy, bright, filling, and perfect for those evenings when you want something homemade without spending hours in the kitchen.
If you try this recipe, I'd love to hear what you think! Leave a comment below and let me know how your family enjoyed it.
Happy cooking!
Kylee Melo, RDN
Kylee's Kitchen
Favorite Pasta
Lemon Basi
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