The most incredible yet easy weeknight pasta dish! This Goat Cheese Orzo with Spring Veggies is on the table in 30 minutes.Jump to Recipe
Y’all know I would never deprive you of flavor just to call something a “30-minute meal.” So when I tell you this bangin’ Goat Cheese Orzo with Spring Veggies will be on your table in the time it takes to watch an episode of Friends, I mean it. This little wonder of a recipe is a flavor bomb while minimizing time and labor spent in the kitchen. After all, isn’t that what we all want?
Goat Cheese Orzo Key Ingredients
Orzo: This cute little pasta shape looks like large grains of rice! It’s perfect for soaking up all that delicious goat cheese sauce.
Asparagus: One of my fave spring veggies! I like to remove those pesky woody ends and cut them into 2-inch bite-size pieces.
Leeks: These babies are in the allium family (i.e. onions, garlic, etc.) and provide a lovely gentle onion flavor. They can be a bit intimidating at first, but don’t you worry! I break everything down for you in the recipe.
Peas: Fresh or frozen peas work great! No need to thaw if you’re using frozen.
Butter: Just a tablespoon adds a layer of richness to the goat cheese sauce that is irreplacable.
Cheese: Specifically, goat cheese and parmesan cheese. This blend is pure perfection.
Lemon Juice: Just a splash to give the goat cheese sauce that all-important brightness.
Pasta Water: I know, I know. Food and cooking enthusiasts across the land call this stuff “liquid gold.” Well, I’m here to tell you it’s for a good reason. That water gets beautifully starchy and is perfect for thinning out any sauce and helping those flavors come together. I like to reserve about one cup and add to the sauce as needed until it reaches the desired consistency.
I hope this Goat Cheese Orzo with Spring Veggies becomes a weeknight staple for you! If you try it out, be sure to leave a rating and review. It encourages others to give it a try and honestly brings me so much joy. You can also find me on Pinterest, Instagram, and TikTok!
More Delicious Pasta
- Vegan Kale Caesar Pasta with Crispy Chickpeas
- Buffalo Cauliflower Baked Pasta (Vegetarian!)
- Vegan Pistachio Romesco Pasta (20 minute meal!)
- Spinach Artichoke Baked Pasta (with secret protein!)
Goat Cheese Orzo with Spring Veggies
- Cutting Board
- Chef's Knife
- Large Pot
- Frying Pan
- 8 ounces orzo
- 1 tbsp olive oil
- ¼ tsp sea salt plus more for salting the pasta water
- 1 bunch asparagus
- 1 bunch leeks
- ½ cup peas fresh or frozen
For the Goat Cheese Sauce:
- 1 tbsp butter
- 2 cloves garlic peeled and minced
- 4 ounces goat cheese
- ¼ cup parmesan cheese plus more for topping
- juice of ½ a lemon
- reserved pasta water to thin as needed
- salt and freshly ground pepper to season as needed
- First, prep your veggies! Wash your asparagus and remove the woody ends. Cut the spears into 2-inch bite-size pieces.
- Next, let's get those leeks ready. Give them a quick rinse to remove any visible dirt. Chop off the green leaves and stringy pieces and discard. Halve the white root portion of the leek and slice into thin half-moon shapes. Place those cute little half-moons in a colander and rinse again to remove any further dirt or debris.
- Generously salt a large pot of water and cook the orzo according to package directions.
- While your orzo is cooking, heat olive oil in a large skillet over medium heat. Add the asparagus and sauté about 10 minutes, or until softened and vibrant green. Add leeks, peas, and sea salt and sauté five more minutes.
- Drain the orzo, reserving one cup of pasta water, and set aside in a colander. Use the same pot to heat butter over medium-low heat. Add garlic and sauté for 1-2 minutes before adding goat cheese and parmesan. Whisk until well-combined and melted, adding pasta water as needed to thin (about 3 minutes). Remove from heat and add lemon juice and orzo. Stir to combine, adding more pasta water and salt as needed. Finish off with plenty of black pepper. Portion into four bowls and top with veggies and more parmesan. ENJOY!
Photography by Hope Agresti