Lemon and basil cream sauce paired with delicious garlicky spinach, mushrooms, and artichokes, then tossed with orzo pasta. So tangy, creamy, herbaceous, and delicious!
Ingredients:
- 1 pound of Orzo Pasta
- 1 Tablespoon Salt for the water to cook the pasta
- 2 Tablespoons of Olive Oil
- 1 small onion, diced
- 2 stalks of celery, chopped finely
- 2 pints of button mushrooms, sliced
- 1 (6.75 ounce) jar of baby artichoke hearts, drained and sliced in half
- 3 cups fresh baby spinach, chopped
- 1 teaspoon garlic paste
- Salt, pepper, and Parsley Garlic Seasoned Salt Grinder, to taste
For the Lemon Basil Cream Sauce:
- 4 Tablespoons of Salted Butter
- 1.5 Tablespoons of Garlic Paste
- 2 cups Heavy Cream
- 2 cups Stock, I used Vegan “No Chicken” Stock
- 3/4 cup fresh Lemon Juice
- 4 Tablespoons of Cornstarch
- 1 cup of Basil, roughly chopped
- 1 cup freshly grated Locatelli Pecorino Romano Cheese, reserve some for garnishing pasta
- Salt and Pepper, to taste
Instructions:
- Boil the Orzo Pasta according to the package directions in salted water. Drain when cooked to Al dente.
- Sauté the olive oil, onion, celery, mushrooms, and garlic paste until onions are translucent and the celery soft.
- Add in spinach and artichokes. And sauté until spinach is wilted. Season with salt, pepper, and seasoning salt. Once done, set veggies aside and make the Lemon Basil Cream Sauce.
- For the sauce, melt butter and garlic paste in the pan. Add in cream, stock, lemon juice, cornstarch slurry, salt, and pepper. Cook on medium low heat, stirring until sauce thickens. Once thick, stir in basil.
- Add the sautéed vegetables and cooked orzo back into the sauce. Stir in the Locatelli Cheese.
- Serve immediately. Garnish with more freshly grated cheese, lemon slices and basil.
Enjoy!
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