Cook 1 cup orzo pasta according to the package instructions. Reserve about ½ cup pasta water before draining the pasta.

In a large skillet over medium heat, melt 4 Tablespoons vegan butter. Add ½ diced onion and cook until translucent, about 3-5 minutes. Add 4 diced garlic pods and stir until fragrant.

Next, whisk 2 Tablespoons flour into the pan to create a roux. Cook for about a minute.

Slowly whisk 1 ½ cups oat milk into the skillet until all oat milk is added. Cook until thick. Add 2 teaspoons salt and ½ teaspoon pepper, stir to combine.

Next stir in 2 Tablespoons lemon juice, 2 Tablespoons basil, and cooked pasta. Use any reserved pasta water to loosen up the sauce if needed. Serve and enjoy!