This veggie orzo pasta is creamy, delicious, and easy to make. Tender orzo pasta is tossed with a medley of colorful vegetables, garlic, and herbs, creating a bright and flavorful bite in every forkful. Make it vegan or vegetarian. Either way, this is a quick weeknight dinner that everyone will love.
Orzo is a short-cut pasta that resembles rice. It cooks up in no time and the starch adds a creaminess to the dish. This recipe includes plant-based sausage, butternut squash, and leafy greens. I added goat cheese at the end to make it extra creamy but you can certainly skip this step or use a dairy free alternative like Follow Your Heart Dairy Free Feta Crumbles. Either way, this is a healthy and flavorful meal that is always a crowd pleaser.
Ingredient Notes for Veggie Orzo Pasta
- Field Roast Sausage: I prefer the “sausage” links of Field Roast to other vegan sausage products. It comes in a casing, which you will remove, and crumble into the pan. I used Smoked Apple Sage flavor but other flavors would be fine as well. My local HEB grocery store carries this item.
- Butternut squash: If your local grocery does not carry pre-diced butternut squash, you can use sweet potatoes instead. Personally, I find the preparation process of using whole butternut squash to be too time and labor-consuming. I get the 10 oz. package of pre-diced butternut squash from my local HEB store, but many other stores carry something similar.
- Leafy greens: I try to add greens to every meal when possible. Dark leafy greens are full of vitamins, minerals, and antioxidants. Research has shown that eating 2 to 3 servings of green leafy vegetables per week may lower the risk of breast, skin, and stomach cancer and decrease the risk of heart disease. There are many varieties of leafy greens, but I typically use a blend of spinach, kale, and chard called Super Greens which I can buy at my local HEB grocery store. If you don’t live in Texas, look for something similar at your local grocery store.
- Goat Cheese: This is completely optional but does add some extra creaminess to the dish. You can omit or substitute a vegan cheese like Follow Your Heart Dairy Free Feta Crumbles.
Cooking Tips
- Cook the field roast sausage first by crumbling into the skillet and cooking for a few minutes until brown. Then set aside to add back in towards the end.
- Roast the butternut squash in the oven from 15-20 minutes depending on the size of the pieces. I often do this step a day or two before. This will significantly cut down on your cooking time and allow you make this meal in less than 30 minutes.
- Be sure to stir the orzo frequently during the cooking process. This will help to release the starch and create a creamier dish.
Got Leftovers?
- This can be kept in the refrigerator for 5-7 days.
- Reheat in the microwave or on the stovetop. I recommend adding a few tablespoons of water to prevent sticking.
- Extend this meal further by adding a can of garbanzo or cannellini beans.
More Pasta Recipes
Veggie Orzo Pasta
Course: DinnerDifficulty: Easy4
servings5
minutes30
minutesIngredients
1 tbsp (vegan) butter
2 links of field roast sausage*
10 oz. (or 2 cups) package of diced butternut squash*
2 cups leafy greens, roughly chopped*
1 1/2 cups of dried orzo
3 cups vegetable stock plus 1/2 cup extra if needed
1 cup red onions, diced
3 cloves garlic, minced
1 tsp garlic powder
1 tsp onion powder
1/2 tsp tarragon
Salt and pepper to taste
3-4 tbsp goat cheese (optional)* or Follow Your Heart Dairy Free Feta Crumbles.
Lemon wedges
Directions
- Preheat the oven to 400 degrees. Cook the butternut squash for 15-20 minutes depending on the size of the pieces.
- Turn the heat on the burner to medium-high using a large skillet. Remove the sausage links from the casing and crumble into the pan. Cook for 3-4 minutes until the sausage begins to brown. Remove from the pan and set aside.
- Heat the butter in a large skillet. Once it has melted and the pan is warm, add the onion and cook for 2-3 minutes. Add the garlic and spices and cook for an additional 1-2 minutes. Now add the dried orzo, stir well, and cook for another 2-3 minutes.
- Add vegetable stock, bring to a boil, add the orzo and cook according to package instructions until tender but al dente, about 10 minutes. Stir the orzo throughout the cooking process to release starch and to avoid it sticking to the bottom of a pan. Add an additional splash of broth if the orzo begins to stick to the bottom of the pan or becomes too thick. It should have a creamy texture.
- Once the orzo is done, add the greens, butternut squash, and vegan sausage. Mix well. Serve topped with a squeeze of lemon and goat cheese, vegan cheese, or omit altogether.
Notes
- If your local grocery does not carry pre-diced butternut squash, you can use sweet potatoes instead. Personally, I find the preparation process of using whole butternut squash to be too time and labor-intensive. This step can be done ahead of time, up to the day before.
- I prefer the “sausage” links of Field Roast rather than other vegan sausage products. I used Smoked Apple Sage flavor but other flavors would be fine as well. My local HEB grocery store carries this item.
- For the greens, I used Super Greens Mix from my local HEB grocery store, which includes baby spinach, baby kale, and baby chard.
- Feel free to use a vegan version of feta or goat cheese.
