Ultra creamy zucchini pesto sauce poured over warm orzo and topped with roasted zucchini and toasted pine nuts.
This Creamy Zucchini Pesto Orzo is filled with flavor, ultra creamy, and simple to make! Pair this with your favorite protein or enjoy as is.
Creating a zucchini-filled dish was a must since zucchini’s are in season! This orzo dish screams zucchini with a zucchini pesto sauce and roasted zucchini to finish.
This Creamy Zucchini Pesto Orzo is filled with bright and zesty flavors and is so so creamy.
How to make Creamy Zucchini Pesto Orzo:
Vegan Parmesan
- Combine all ingredients in a small food processor or small high-powered blender (like a nutri-bullet). If you have neither, then you can finely mince the walnuts and combine with nutritional yeast and salt. Blitz until texture resembles a coarse flour. Store in a jar or airtight container and set aside.
Roasted Zucchini
- Preheat the oven to 425°F. Add slice zucchini to a large baking sheet and toss with olive oil, salt, and pepper. Roast for 25 minutes until golden brown.
Zucchini Pesto Sauce
- While zucchini is roasting, cook the orzo. Cook 1 cup of dry orzo according to pkg instructions. Make sure to heavily salt your water for more flavor! Once done cooking, drain orzo and transfer to large mixing bowl. Toss with 2 tsp olive oil and set aside.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shallots and cook for 3-4 minutes until fragrant and translucent. Add red pepper flakes, pinch of salt, and garlic. Cook for 1-2 minutes more until garlic starts to take on a light golden color.
- Stir in sliced zucchini. Cook for 5-6 minutes until zucchini is tender and golden. Transfer onion/garlic/zucchini mixture to a high-powered blender.
- To the blender, add lemon zest, basil, vegan parm prepared earlier, and coconut milk. Blend until thick and creamy. It should have a pourable consistency. Season to taste, I ended up adding ~¾ tsp kosher salt.
- Pour sauce over cooked orzo, stirring well to combine. Serve zucchini pesto orzo topped with roasted zucchini and toasted pine nuts.
Why you’ll love this Creamy Zucchini Pesto Orzo:
- Creamy & vibrant sauce. This vibrant green zucchini pesto sauce is ultra creamy and filled with flavors of fresh basil, lemon zest, zucchini, and umami from the vegan parm.
- Simple & easy. This dish comes together in less than 40 minutes and requires simple ingredients! The only equipment you’ll need for this recipe is a blender, skillet, and sheet pan.
- Layered with flavor. I love that this dish features zucchini in both the sauce and roasted on top.
Can I sub orzo with another pasta?
I highly recommend orzo, as this is an orzo dish. If you don’t have access to orzo, any small pasta shape will do, such as ditalini, mini farfalle, or orecchiette.
How do I make this dish nut-free?
Substitute the walnuts for sunflower seeds in the vegan parm and omit the toasted pine nuts on top.
How do I store this dish?
I recommend storing the zucchini pesto orzo and roasted zucchini separate. Refrigerate in an airtight container for up to 5 days.
If you’re looking for more vegan pasta recipes, you’ll also love this Vegan Pesto Pasta Salad, this Roasted Vegetable Penne Pasta (Pasta Primavera), and this Creamy Avocado Pasta.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Ultra creamy zucchini pesto sauce poured over warm orzo and topped with roasted zucchini and toasted pine nuts.
- ½ cup walnuts
- ¼ cup nutritional yeast
- ½ tsp kosher salt
- 1 medium zucchini, sliced into half moons
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- 1 cup dry orzo
- 2 tbsp olive oil
- 1 medium shallot, finely diced
- 3 cloves garlic, finely minced
- ¼ tsp red pepper flakes
- 2 medium zucchinis, cut into half moons
- Zest from 1 lemon
- 1 cup packed fresh basil
- 1 tbsp vegan parm
- 1 tbsp full-fat coconut milk
- ¾ tsp salt
- Toasted pine nuts, for garnish
- (Optional) Dash of sumac, for serving
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Combine all ingredients in a small food processor or small high-powered blender (like a nutri-bullet). If you have neither, then you can finely mince the walnuts and combine with nutritional yeast and salt. Blitz until texture resembles a coarse flour. Store in a jar or airtight container and set aside.
-
Preheat the oven to 425°F. Add slice zucchini to a large baking sheet and toss with olive oil, salt, and pepper. Roast for 25 minutes until golden brown.
-
While zucchini is roasting, cook the orzo. Cook 1 cup of dry orzo according to pkg instructions. Make sure to heavily salt your water for more flavor! Once done cooking, drain orzo and transfer to large mixing bowl. Toss with 2 tsp olive oil and set aside.
-
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shallots and cook for 3-4 minutes until fragrant and translucent. Add red pepper flakes, pinch of salt, and garlic. Cook for 1-2 minutes more until garlic starts to take on a light golden color.
-
Stir in sliced zucchini. Cook for 5-6 minutes until zucchini is tender and golden. Transfer onion/garlic/zucchini mixture to a high-powered blender.
-
To the blender, add lemon zest, basil, vegan parm prepared earlier, and coconut milk. Blend until thick and creamy. It should have a pourable consistency. Season to taste, I ended up adding ~¾ tsp kosher salt.
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Pour sauce over cooked orzo, stirring well to combine. Serve zucchini pesto orzo topped with roasted zucchini and toasted pine nuts.
