Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (about 2 cups) dry orzo
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1 1/2 cups cherry tomatoes, halved
- 3/4 cup raw cashews (quick-soaked)
- 3/4 cup water or vegetable broth (for cashew cream)
- 4 cloves garlic, minced (divided)
- 2 lemons (zest and 1/4 cup juice total)
- 3 tbsp extra-virgin olive oil
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2–3/4 cup vegetable broth or pasta cooking water (for thinning)
- 1 1/4 tsp fine sea salt, plus more for pasta water
- 1/2 tsp freshly ground black pepper
- Pinch red pepper flakes (optional)
- Optional garnish: extra parsley, lemon zest, grated Parmesan or vegan Parmesan
Do This
- 1. Quick-soak cashews in hot water 15 minutes. Boil a large pot of generously salted water for the orzo.
- 2. Drain cashews and blend with 3/4 cup water or broth, 1 garlic clove, 2 tbsp lemon juice, 1 tsp zest, 1/4 tsp salt until silky; set aside.
- 3. Cook orzo until al dente (7–9 minutes). Reserve 1 cup cooking water, then drain.
- 4. While orzo cooks, sauté asparagus in 2 tbsp olive oil with 1/2 tsp salt until crisp-tender, 5–7 minutes. Add remaining garlic, lemon zest, and red pepper flakes; cook 1 minute.
- 5. Return orzo to the pot with asparagus mixture, cashew cream, 1/2 cup broth or pasta water, remaining 2 tbsp lemon juice, and black pepper. Toss over low heat until creamy.
- 6. Fold in cherry tomatoes, parsley, and remaining 1 tbsp olive oil. Adjust consistency with more broth/water if needed, season to taste, garnish, and serve warm.
Why You’ll Love This Recipe
- Bright, lemony, and garlicky flavors wrapped around tender orzo and crisp asparagus.
- Creamy without being heavy, thanks to a light cashew cream instead of dairy.
- Comes together in about 35 minutes with simple, fresh ingredients.
- Perfect as a vegetarian main, crowd-pleasing side, or make-ahead lunch.
Grocery List
- Produce: Asparagus, cherry tomatoes, garlic, lemons, fresh flat-leaf parsley.
- Dairy: Optional grated Parmesan or vegan Parmesan (for serving; omit for dairy-free).
- Pantry: Dry orzo, raw cashews, vegetable broth, extra-virgin olive oil, fine sea salt, black pepper, red pepper flakes (optional).
Full Ingredients
For the Light Cashew Cream
- 3/4 cup raw cashews
- 3/4 cup water or low-sodium vegetable broth
- 1 small garlic clove, minced
- 2 tbsp freshly squeezed lemon juice
- 1 tsp finely grated lemon zest
- 1/4 tsp fine sea salt
For the Orzo and Vegetables
- 12 oz (about 2 cups) dry orzo
- 1 tbsp fine sea salt (for pasta water)
- 1 lb asparagus, woody ends snapped off, spears cut into 1-inch pieces on a slight diagonal
- 3 tbsp extra-virgin olive oil, divided
- 3 large garlic cloves, minced
- 1 1/2 cups cherry or grape tomatoes, halved
- 2 tbsp freshly squeezed lemon juice (in addition to what is used in the cashew cream)
- 1 tsp finely grated lemon zest (in addition to what is used in the cashew cream)
- 1/2–3/4 cup low-sodium vegetable broth or reserved pasta cooking water, plus extra as needed
- 1/2 tsp freshly ground black pepper, plus more to taste
- 1/2 tsp fine sea salt, plus more to taste
- Pinch red pepper flakes (optional, for a gentle heat)
To Finish & Serve
- 1/4 cup finely chopped fresh flat-leaf parsley, plus extra leaves for garnish
- Extra lemon zest for garnish (optional)
- Grated Parmesan or vegan Parmesan, for serving (optional)
Step-by-Step Instructions
Step 1: Quick-soak the cashews and start the pasta water
Place the raw cashews in a heatproof bowl and cover with very hot tap water or just-boiled water. Let them soak for at least 15 minutes to soften. This helps them blend into a smooth, light cream without any graininess.
While the cashews soak, bring a large pot of water (about 4 quarts) to a boil. Once boiling, add 1 tbsp fine sea salt. Keep it at a gentle boil so it is ready for the orzo.
Step 2: Blend the light cashew cream
Drain the soaked cashews and add them to a blender. Pour in 3/4 cup water or vegetable broth, 1 small minced garlic clove, 2 tbsp lemon juice, 1 tsp lemon zest, and 1/4 tsp salt.
Blend on high for 1–2 minutes, pausing to scrape down the sides as needed, until the mixture is completely smooth and silky, with the consistency of light cream. If your blender struggles, add an extra 1–2 tbsp water. Taste and adjust with a pinch more salt or lemon juice if desired. Set the cashew cream aside.
Step 3: Cook the orzo until just al dente
Add the orzo to the boiling salted water and stir immediately to prevent sticking. Cook according to package directions, usually 7–9 minutes, until just al dente (tender but still with a slight bite).
Before draining, carefully scoop out 1 cup of the starchy pasta cooking water and set aside. Drain the orzo well. To keep it from clumping while you finish the vegetables, you can return it to the warm pot and toss with a drizzle (about 1 tsp) of olive oil. Cover loosely and set aside off the heat.
Step 4: Sauté the asparagus, garlic, and aromatics
While the orzo cooks, heat 2 tbsp olive oil in a large, deep skillet or sauté pan over medium to medium-high heat.
Add the asparagus and 1/2 tsp salt. Cook, stirring occasionally, for 5–7 minutes, until the asparagus is bright green and crisp-tender. Thinner spears will cook faster; thicker spears may need another minute or two.
Reduce the heat to medium-low. Add the remaining 3 minced garlic cloves, 1 tsp lemon zest, and a pinch of red pepper flakes (if using). Sauté, stirring constantly, for 30–60 seconds, just until the garlic is fragrant and lightly golden at the edges. Do not let it brown, or it will taste bitter. Turn off the heat if it starts to darken too quickly.
Step 5: Bring everything together in a creamy, lemony sauce
Return the drained orzo to the large pot you used to cook it and place the pot over low heat. Add the sautéed asparagus and garlic mixture to the orzo.
Pour in the cashew cream, 1/2 cup of vegetable broth or reserved pasta cooking water, the remaining 2 tbsp lemon juice, 1/2 tsp black pepper, and remaining 1/2 tbsp olive oil (if you want a glossier finish, you can reserve this last tablespoon for the very end instead).
Toss gently with a spatula or wooden spoon until everything is evenly coated and warmed through, 2–3 minutes. The mixture should look creamy and loose, similar to a risotto. If it seems too thick or dry, gradually add more broth or pasta water, 1–2 tbsp at a time, until you reach a silky, spoonable consistency.
Step 6: Add tomatoes, parsley, and adjust seasoning
Remove the pot from the heat. Gently fold in the halved cherry tomatoes and chopped parsley so they stay fresh and vibrant rather than fully cooking down.
Taste and adjust the seasoning: add more salt for overall flavor, more lemon juice for brightness, or more black pepper for a bit of bite. If the orzo thickens as it sits, loosen it with another splash of warm broth or reserved pasta water and stir again.
To serve, spoon the garlicky lemon asparagus orzo into shallow bowls. Sprinkle with extra parsley and lemon zest, and finish with a light dusting of grated Parmesan or vegan Parmesan if you like. Serve warm.
Pro Tips
- Do not overcook the orzo. Pull it off the heat as soon as it is al dente; it will continue to soften slightly as it sits in the warm sauce.
- Use thin to medium asparagus. Thicker spears can be woody; if that is what you have, peel the lower third of the stalks with a vegetable peeler before slicing.
- Reserve the pasta water. The starch in the orzo water helps create a glossy, cohesive sauce when combined with the cashew cream.
- Blend the cashew cream until completely smooth. A high-speed blender works best, but any blender will do if you soak the cashews thoroughly and blend for a full 1–2 minutes.
- Balance the brightness. Add lemon juice gradually at the end; the flavor will intensify as the orzo sits, so aim for bright but not sharp.
Variations
- Protein boost: Top with grilled chicken, sautéed shrimp, or crispy chickpeas for extra protein. Fold them in at the end so they stay juicy and do not overcook.
- Extra green: Stir in a few handfuls of baby spinach or arugula with the tomatoes and parsley. The residual heat will gently wilt the greens.
- Gluten-free version: Use gluten-free orzo or a small gluten-free pasta shape, and double-check that your vegetable broth is certified gluten-free.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. The orzo will continue to absorb the sauce as it rests, so it may look thick when chilled. To reheat, add a splash of water or vegetable broth and warm gently on the stovetop over low heat or in the microwave, stirring halfway through, until creamy again and heated through. The cashew cream itself can be made 3–4 days in advance and kept refrigerated; give it a good stir before using. This dish is not ideal for freezing, as the pasta can become mushy once thawed.
Nutrition (per serving)
Approximate values (without optional Parmesan, using water in the cashew cream): 560 calories; 17 g protein; 74 g carbohydrates; 22 g fat; 4 g saturated fat; 7 g fiber; 5 g sugar; 720 mg sodium. Values will vary based on brands used and any optional toppings.
