If you’re craving a dish that perfectly balances fresh, vibrant flavors with creamy comfort, then you absolutely must try this Green Goddess Orzo Recipe. This dish is a celebration of bright herbs, luscious coconut milk, and tender orzo pasta, all coming together in a simple yet utterly delightful way. Whether you want a quick weeknight dinner or a stunning side for guests, this recipe never fails to impress with its gorgeous green hue and irresistible taste.
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing something special to the table—whether it’s the herby brightness, the creamy richness, or the satisfying texture. Keep them fresh and on hand for a vibrant meal that cooks up quickly and tastes like a dream.
- Orzo (1 1/2 cups): Small pasta that cooks quickly and absorbs the flavorful sauce beautifully.
- Water (1 cup): Used to cook the orzo perfectly while mixing with the sauce.
- Shallot (1, diced): Adds a subtle, sweet onion flavor that softens as it sautés.
- Olive oil (2 tbsp): For sautéing and finishing, giving a silky richness and depth.
- Garlic (2 cloves, crushed): Boosts the aroma and adds a punch of savory warmth.
- Salt (1/2 tsp plus to taste): Enhances all the other flavors harmoniously.
- Full-fat coconut milk (1 can, 15.5 oz): The secret to the creamy, lush texture with a hint of tropical sweetness.
- Fresh basil (1/2 cup): A fragrant herb that brightens the whole dish.
- Spinach (2 cups): Provides color, nutrients, and a fresh, earthy taste.
- Parsley (1/4 cup): Adds a clean, peppery note that complements the basil.
- Lemon juice (from 1/2 lemon): Offers a citrusy zing that wakes up the creamy sauce.
- Black pepper (to taste): For a subtle hint of spice to round out the flavors.
- Chili flakes (optional): A little kick if you’re in the mood for some heat.
- Fresh basil (optional, for garnish): To brighten and decorate when serving.
How to Make Green Goddess Orzo Recipe
Step 1: Prepare the Green Goddess Sauce
The magic of this Green Goddess Orzo Recipe starts in the blender. Combine coconut milk, basil, spinach, parsley, lemon juice, and a pinch of salt and pepper. Blend until it’s mostly smooth but keep a few little bits of greens for texture—it adds a rustic, fresh feel that’s just wonderful. Taste and tweak the seasoning to your liking, then set this vibrant sauce aside. This sauce is where the green goddess charm truly comes alive, bright and creamy all at once.
Step 2: Sauté Shallots and Garlic
Warm up the olive oil in a large skillet over medium heat. Toss in your diced shallot and crushed garlic. Cook them gently for 2 to 3 minutes until they are fragrant and soft but not browned. This step builds a flavorful base that sets the tone for the entire dish, awakening your kitchen with that inviting aroma.
Step 3: Toast the Orzo
Add the orzo and half a teaspoon of salt to the skillet. Stir to coat the pasta in olive oil and let it toast lightly for about 1 to 2 minutes until the orzo takes on a gentle golden hue. This simple step adds a subtle nuttiness to the pasta, which beautifully complements the creamy sauce to come.
Step 4: Combine and Simmer
Pour in the water and then the prepared Green Goddess sauce from earlier. Stir everything together, cover the pan, and bring it all to a boil. Once boiling, reduce to low heat and let it simmer gently for 15 to 20 minutes. Be sure to stir halfway through to stop the orzo from sticking. By the end, you’ll have tender, al dente pasta swathed in a creamy, herb-packed sauce that’s pure comfort on a plate.
Step 5: Finish and Serve
Turn off the heat and drizzle a bit more olive oil over the orzo before serving. If you like a little heat, sprinkle on some chili flakes and garnish with fresh basil leaves. This finishing touch adds freshness and a pop of color that makes the dish as pretty as it is delicious.
How to Serve Green Goddess Orzo Recipe
Garnishes
A drizzle of good-quality olive oil and a scattering of fresh basil leaves always elevates this dish beautifully. Chili flakes bring in a subtle heat that contrasts with the creamy sauce, creating a complex flavor experience. Feel free to add a little lemon zest for an extra citrus punch if you really want to brighten things up.
Side Dishes
This Green Goddess Orzo Recipe pairs wonderfully with grilled chicken, roasted vegetables, or even a crisp green salad. Its creamy texture and herbal notes make it versatile enough to stand alongside hearty mains or shine as a vegetarian centerpiece. For seafood lovers, a side of pan-seared salmon is an absolute win.
Creative Ways to Present
Serve this vibrant orzo in rustic bowls for a cozy dinner or brighten up buffet tables by spooning it into small ramekins as a fresh, elegant appetizer. You can also turn it into a warm pasta salad by letting it cool and tossing it with cherry tomatoes and toasted pine nuts – a real crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
After savoring this Green Goddess Orzo Recipe, store leftovers in an airtight container in the refrigerator. It will keep beautifully for up to 3 days and the flavors actually meld more with time. Just give it a good stir before reheating!
Freezing
If you want to make a big batch, you can freeze the orzo, but be mindful that the texture might soften slightly upon thawing. Portion it into freezer-safe containers and freeze for up to 1 month. Let it thaw in the fridge overnight before reheating gently on the stove.
Reheating
The best way to enjoy leftovers is to reheat gently on the stove over low heat, stirring often, and adding a splash of water or coconut milk if it thickens too much. This helps bring back the creamy texture and keeps the orzo from drying out.
FAQs
Can I substitute the coconut milk in the Green Goddess Orzo Recipe?
Absolutely! If you’re not a fan of coconut milk or have dietary restrictions, you can use heavy cream, cashew cream, or even Greek yogurt to get a creamy texture. Keep in mind the flavor will change slightly but it will still be delicious.
Is this recipe vegan and gluten-free?
Yes! This Green Goddess Orzo Recipe is vegan since it uses coconut milk and olive oil instead of dairy and is gluten-free if you choose gluten-free orzo. Just double-check your orzo brand to ensure it’s gluten-free.
Can I add protein to this dish?
Definitely! Grilled chicken, shrimp, or crispy tofu would all be fantastic additions. Just cook your protein separately and serve it on top or mixed in to create a more substantial meal.
How long does the cooking process take?
The entire recipe takes about 40 minutes from start to finish—15 minutes prep and 25 minutes cooking. It’s a great dish for when you want something homemade but not time-consuming.
Can I make this recipe ahead of time for a party?
Yes, you can prepare the orzo and sauce separately, then combine and gently reheat just before serving. This keeps your dish fresh and ensures the pasta doesn’t overcook or become mushy.
Final Thoughts
Give this Green Goddess Orzo Recipe a try and get ready to fall in love with a dish that’s bursting with fresh herbs, creamy coconut goodness, and comforting orzo. It’s a surprisingly easy recipe that feels special enough for guests yet quick enough for a weekday dinner. Trust me, once you make it, it’ll become one of those go-to dishes you reach for again and again!
Print
Green Goddess Orzo Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Modern American
- Diet: Vegetarian
Description
This vibrant Green Goddess Orzo recipe combines tender orzo pasta with a creamy, herbaceous coconut milk sauce featuring basil, spinach, and parsley. The dish is sautéed with shallots and garlic, then simmered until the orzo is al dente and infused with fresh flavors. Perfect as a comforting yet fresh vegetarian main or side dish.
Ingredients
Orzo and Cooking
- 1 1/2 cups orzo
- 1 cup water
- 1/2 tsp salt
- 2 tbsp olive oil
Vegetables and Aromatics
- 1 shallot, diced
- 2 cloves garlic, crushed
Green Goddess Sauce
- 1 can full-fat coconut milk (15.5 oz)
- 1/2 cup basil
- 2 cups spinach
- 1/4 cup parsley
- Juice from 1/2 lemon
- Salt & pepper, to taste
To Serve (Optional)
- Drizzle of olive oil
- Chili flakes (optional)
- Fresh basil (optional)
Instructions
- Prepare the Green Goddess Sauce: In a food processor or blender, combine the coconut milk, basil, spinach, parsley, lemon juice, and a pinch of salt and pepper. Blend until mostly smooth, allowing some small pieces of greens to remain for texture. Taste and adjust seasoning as needed. Set the sauce aside.
- Sauté Aromatics: Heat 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Add the diced shallot and crushed garlic, cooking for 2-3 minutes until fragrant and translucent, which develops their natural sweetness.
- Toast the Orzo: Add the orzo pasta and 1/2 teaspoon of salt to the pan. Stir constantly as you toast the orzo for 1-2 minutes, until it turns lightly golden and is evenly coated with the olive oil and aromatics.
- Add Liquids and Simmer: Pour in 1 cup of water and the prepared Green Goddess sauce. Stir to combine thoroughly. Cover the pan and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer gently for 15-20 minutes. Stir halfway through to avoid the orzo sticking to the pan. Cook until the orzo is al dente and the sauce is creamy.
- Finish and Serve: Remove the pan from heat. Serve the orzo hot, drizzled with an extra splash of olive oil and topped with chili flakes and fresh basil if desired, adding flavor and a beautiful color contrast.
Notes
- Toasting the orzo before adding liquid enhances its nutty flavor and prevents it from becoming mushy.
- Keep an eye on the cooking orzo, stirring occasionally to prevent sticking or burning at the bottom of the pan.
- If the orzo absorbs all the liquid before cooking through, add a splash more water as needed.
- This dish can be served warm or at room temperature and makes a great vegetarian main or side.
- For a spicier kick, add more chili flakes or a dash of cayenne pepper to the sauce.
