This Vegan Style Orzo With Whipped Dill Broccoli Cream and Toasted Cashews is perfect for busy fall evenings! The orzo is coated with an airy, mousse-like whipped cream made of fresh dill, broccoli, soy-based cream, and white pepper. I sprinkled some toasted cashews on top for the extra crunch and a lovely dose of nuttiness. And, as always, I have a wine pairing tip for you! If you have never heard of Grüner Veltliner, this is the perfect occasion to get to know this amazing Austrian grape variety. Get a glass and enjoy!
A few details on the ingredients
- Broccoli brings a delicate herbaceous flavor profile to the dish.
- Orzo is the perfect-sized pasta to coat the delicious broccoli whipped cream.
- Soy cream is the ideal plan-based option to create the airiest, whipped texture. A must-use!
- Roasted cashews are there for the amazing nuttiness and crunchiness they bring to the table.
🍷Wine Pairing for Orzo With Whipped Dill and Broccoli Cream
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I recommend Grüner Veltliner to pair with this recipe. This delightful Austrian grape variety is known for producing vibrant vibes that burst in your mouth. They often display aromas of lime, lemon, and grapefruit, as well as herbaceous flavor and white pepper.
Serve it chilled (take it out of the fridge 15 minutes before serving to let it warm up ever so slightly).
WINE APPELLATION SUGGESTIONS
Grüner Veltliner from Wachau, Austria
Grüner Veltliner from Kamptal DAC, Austria
FREQUENTLY ASKED QUESTIONS
This Vegan Style Orzo With Whipped Dill Broccoli Cream & Toasted Cashews can be kept in the fridge in an airtight container for up to 3 days.
I do not recommend freezing this recipe as the pasta will get mushy and the broccoli whipped cream will lose its lightness.
Sage or chives come to mind as a substitute for this recipe.
Other delicious Vegan recipes
one broccoli head, with the stalk sliced and florets cut
1 cup (230 ml) of soy-based cooking cream
¾ cup (35 g) of fresh dill, thinly chopped, plus extra to serve
½ teaspoon of white pepper
1 teaspoon of sea salt
1 and ½ cup (225 g) of orzo pasta
extra-virgin olive oil, to serve
¼ cup (32 g) of unsalted toasted cashews, roughly chopped, to serve
- Start by washing the broccoli head. Remove the stalk and cut it into 0.2 inches (0.5 cm) thick slices. Cut the florets.
- In a large pot, bring well-salted water to a boil. Add the broccoli and cook for 10 minutes, until tender at heart. Keep 230 ml (1 cup) of broccoli cooking water.
- Meanwhile, thinly chop the fresh dill.
- Drain the broccoli and transfer it to a food processor. (Keep the pot aside to cook the orzo later.) Add the soy-based cooking cream, the cup of cooking water, chopped dill, white pepper, and sea salt.
- Mix for 5 minutes until smooth and foamy. The texture should be light like a mousse.
- Cook the orzo al dente, according to the package instruction. Drain and transfer back to the pot.
- If the cashews are not toasted, toast them in a frying pan for about 5 minutes over medium-high heat. Remove them from the pan when they are golden and roughly chop them with a knife.
- Add the dill and broccoli sauce to the orzo and stir until well combined.
- Serve immediately with extra chopped dill, a drizzle of extra virgin olive oil, and some toasted cashews on top.
- Enjoy with a glass of chilled Grüner Veltliner from Austria!
- Using the broccoli stalk is a great way to add more depth to the cream as well as prevent food waste. Make sure you slice the stem in 0.2 inch (0.5 cm) slices to fasten the cooking process.
- Make sure to mix the broccoli and dill cream for long enough (5 minutes is optimum) for it to be airy and light. If the cream is not mixed enough, it will be more liquid and less mousse-like.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Cuisine: European
- Diet: Vegan
- Serving Size:
- Calories: 342
- Sugar: 2.2 g
- Fat: 20.1 g
- Carbohydrates: 34.8 g
- Protein: 9.2 g
- Cholesterol: 33.9 mg
Keywords: orzo pasta, broccoli and dill whipped cream, toasted cashews