There’s something magical about a dish that’s simple enough for a weeknight yet satisfying enough to serve to friends. Creamy Orzo & Kale is just that — a one-pot comfort meal with tender pasta, silky oat milk, and earthy greens, all brought together with a sprinkle of cheesy, nutty nutritional yeast. It’s hearty without being heavy, nourishing without fuss, and proof that plant-based cooking can be both quick and soul-warming.
This one-pot wonder is the kind of meal that feels like a warm hug after a long day — silky, rich, and packed with greens. Using oat milk and nutritional yeast gives it that indulgent creaminess without any dairy, while frozen kale keeps it simple and budget-friendly.
Ingredients
1 cup dry orzo pasta
2 cups vegetable broth
1 cup oat milk Frozen kale (as much or as little as you like — I usually add about 2–3 cups)
2 Tbsp nutritional yeast Salt and pepper, plus any seasonings you love (garlic powder, smoked paprika, or a pinch of red pepper flakes for heat)
Instructions
Start the base: Add orzo, vegetable broth, and oat milk to a medium saucepan. Bring to a boil over medium heat.
Simmer to perfection: Once boiling, reduce the heat and let the orzo cook until almost al dente.
Greens, please: Stir in your frozen kale and let it cook for another few minutes, until the kale is tender and the orzo has fully absorbed the liquid.
Add the flavor: Sprinkle in the nutritional yeast, stir well, and season to taste.
Serve & savor: Spoon into bowls and enjoy immediately, preferably with a slice of crusty bread to scoop up the extra sauce.
Pro tip: This reheats beautifully — just add a splash of broth or oat milk when warming it up to bring the creaminess back.
*I double the recipe for a family of five with this side dish.
The Humane Herald 