GLUTEN-FREE DAIRY-FREE CREAMY LEMON ORZO
on May 25, 2025
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Cooked gluten-free orzo is tossed with creamy coconut milk, fresh lemon juice, frozen peas, and plenty of chopped herbs for a simple springtime side dish that’s bound to please everyone at your table.
This Gluten-Free Dairy-Free Creamy Lemon Orzo is full of fresh, bright lemony flavor and is as beautiful as it is tasty.
In this simple side dish, orzo is tossed with a silky, rich coconut milk-based sauce flavored with lemon juice and zest.
The addition of nutritional yeast gives it just the right amount of cheesy flavor (minus the dairy) while a hint of turmeric does a good job in turning the pasta a bright, gorgeous yellow color.
Frozen peas are a convenient way to add some nutrition while also giving the pasta dish a bit of a pop.
Pair this with chicken or fish for a quick weeknight meal. It will surely be a repeat side dish for you all season long. Enjoy!
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Key Ingredients for Creamy Gluten-Free Lemon Orzo
I’m a big believer that side dishes shouldn’t be overly complicated! This creamy orzo requires just a few staple ingredients, many of which you may already have. Here’s what you’ll need:
- Gluten-Free Orzo: This small, rice-shaped pasta is the perfect size for cold or warm salads, soups, and stews. If you’re gluten-free, I like to use @jovialfoods cassava or brown rice orzo, but of course, regular orzo will also work.
- Shallot: This allium has a milder flavor than white or red onion. I’m a huge fan of shallots and make my Roasted Shallot Vinaigrette all the time.
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Pin It- Turmeric: This may seem like an odd ingredient here, but it adds just the slightest and helps the orzo turn a yellow color.
- Frozen Peas: Keep a bag of frozen peas on hand for meals like this!
- Full-Fat Coconut Milk: A can of shaken coconut milk is a one-ingredient hack for a creamy, dairy-free pasta sauce! If you aren’t dairy-free, you can swap in milk, half and half, or cream.
- Lemon: The zest and juice add so much brightness.
- Nutritional Yeast: This popular plant-based ingredient adds a cheesy flavor without the dairy. You can also swap in regular cheese like parmesan if you aren’t dairy-free, or leave it out if you don’t have it.
- Fresh Herbs: Dill, parsley, or basil work great here. Use just one or a combo for extra springtime flavor.
- Garnishes: Top with toasted pine nuts, lemon wedges, and some more chopped herbs to really make this dish shine.
How to Make Creamy Lemon Orzo
First, cook the orzo. Bring a pot of salted water to a boil and cook according to package directions. Drain and rinse under cold water, set aside.
Recipe Note
It’s important to cook the orzo in plenty of water and then strain and rinse under cold water right when it’s done. Some packages say “don’t rinse,” but I highly suggest rinsing to avoid any clumping!
In a large skillet, heat olive oil over medium.
Add shallot and cook for about 2 minutes until softened. Stir in garlic and turmeric and cook for 1 minute more.
Stir in peas and cook for 2 to 3 minutes. Add the coconut milk, lemon zest, lemon juice, 1/2 teaspoon salt, pepper, and nutritional yeast. Simmer for 2 to 3 minutes until slightly thickened.
Add the cooked orzo and toss to coat. Stir in fresh herbs and adjust salt or lemon to taste.
Plate warm and finish with a sprinkle of dairy-free parmesan, extra herbs, or toasted pine nuts, if desired.
More Gluten-Free Pasta Recipes:
- Gluten-Free Dairy-Free Homemade Hamburger Helper
- Lemony Spring Pasta Salad
- Sage and Sausage Pumpkin Pasta
- Gluten-Free Pasta Salad with Chicken, Vegetables, and Roasted Shallot Vinaigrette
- Dairy-Free Pumpkin Alfredo
GLUTEN-FREE DAIRY-FREE CREAMY LEMON ORZO
Ingredients
- 8 ounces gluten-free orzo, cooked according to package instructions, then rinsed (I used Jovial)
- 1 tablespoon olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- ¼ teaspoon ground turmeric
- 1 cup frozen peas
- (1) 13.5 ounce can full-fat coconut milk
- Zest of 1 lemon
- ⅓ cup fresh lemon juice (about 2 lemons)
- 1 ½ teaspoons salt (divided)
- ½ teaspoon fresh black pepper
- 1 tablespoon nutritional yeast
- ⅓ cup fresh herbs (dill, parsley, or basil)
For Serving:
- Toasted pine nuts
- Lemon wedges
- Additional herbs for garnish
Instructions
- Bring a pot of salted water to a boil. Cook the orzo according to package directions. Drain and rinse under cold water, set aside. (Note, it’s important to cook the orzo in plenty of water and then strain/rinse under cold water right when it’s done—some packages say “don’t rinse” but just ignore that!)
- In a large skillet, heat olive oil over medium. Add shallot and cook for about 2 minutes until softened. Stir in garlic and turmeric and cook for 1 minute more.
- Stir in peas and cook for 2 to 3 minutes. Add the coconut milk, lemon zest, lemon juice, 1/2 teaspoon salt, pepper, and nutritional yeast. Simmer for 2 to 3 minutes until slightly thickened.
- Add the cooked orzo and toss to coat. Stir in fresh herbs and adjust salt or lemon to taste.
- Plate warm and finish with a sprinkle of dairy-free parmesan, extra herbs, or toasted pine nuts, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
