Laura's Vegan Table


  • 2 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 1 cup dry white wine
  • juice of 1 lemon
  • 2 tablespoons capers
  • salt for seasoning
  • 8 ounces of dried orzo pasta
  • zest of 1 lemon
  • vegan parmesan

The texture and shape of the orzo pasta is perfect with this lemony dish! Just right for a light summer meal. Buon appetito!


Make the pasta according to package instructions, adding a little salt to the boiling water when you’re ready to cook the pasta. In the meantime, add the olive oil to a large pan on medium heat. Add in the garlic and saute for a few minutes. Slowly add in the wine and juice of the lemon. Bring to a boil and then simmer for another few minutes while you add the capers to the pan. Reserve about 1/2 cup or so of the pasta water and add it to the pan. When the orzo is done cooking, drain the pasta, and then add it to the pan with the cooking liquid. Turn off the heat and stir, letting the pasta sit in the pan for a few minutes to absorb the cooking liquid. Mix in the lemon zest and parmesan to taste. Serve warm.