A comforting vegan dinner for a cold and blustery evening. This gluten-free orzo is smothered in a dairy-free lemon mint cream sauce and warming with every bite.
Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm, about 11 minutes. Drain.
Meanwhile, add olive oil to a skillet over medium-high heat. Add garlic to pan and saute for 1 minute. Add chopped portobello and cook until tender, about 6-7 minutes.
Combine broth and arrowroot starch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly.
Add milk, lemon juice, salt, and red pepper flakes. Continue to stir until warmed.
Remove from heat. Stir in mint and black pepper. Add pasta mixture to broth mixture; toss gently to coat. Serve immediately.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2012/11/portobello-orzo-with-lemon-mint-cream-sauce/