Description
This One Pot Creamy Tomato Orzo is a quick and satisfying dish packed with rich flavors from tomatoes, orzo, and a creamy sauce, perfect for a weeknight dinner.
Ingredients
Scale
- 2 tablespoons oil
- 1 large or 2 small shallots, diced
- pinch of salt
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- ½ teaspoon italian seasoning
- 6 oz cherry tomatoes, halved
- 1½ cups (10 ounces) orzo
- ½ cup white wine
- 3¾ cups vegan chicken broth (or vegetable broth)
- ⅓–½ cup plain vegan cream cheese, softened
- 2 handfuls fresh spinach, chopped
- ½ cup grated vegan parmesan
- fresh parsley, chopped
- fresh basil, chopped
- black pepper, to taste
Instructions
- Heat the oil in a large pot over medium heat. Add the diced shallots and a generous pinch of salt. Sauté for about 3 minutes until softened and translucent.
- Stir in the minced garlic and red pepper flakes. Sauté for 1-2 minutes more, stirring frequently, until fragrant and careful not to let it burn.
- Add the tomato paste and stir to combine. Cook for about 3 minutes until the tomato paste darkens slightly and becomes fragrant, then add the Italian seasoning and mix well.
- Stir in the halved cherry tomatoes and cook for 3-5 minutes until the skins start to wrinkle and release juices, gently mashing some of the tomatoes as you stir.
- Add the orzo to the pot and stir to coat it with the tomato mixture. Let it sit undisturbed for 1-2 minutes to toast slightly for added flavor.
- Pour in the white wine, stirring and scraping any browned bits from the bottom. Let the wine cook until it’s absorbed, about 2-3 minutes.
- Add the vegan chicken broth, stirring well, and bring to a simmer. Once simmering, reduce the heat to low and cover. Cook for 20 minutes, stirring occasionally, until the orzo is tender and most of the broth is absorbed, resulting in a creamy consistency.
- Stir in the vegan cream cheese and mix until melted, creating a rich sauce.
- Add chopped spinach and vegan parmesan, mixing well until combined.
- Remove from heat, garnish with parsley and basil, and adjust salt and pepper to taste. Serve immediately.
Notes
To add extra flavor, consider using homemade vegetable broth.
For a spicier kick, increase the amount of red pepper flakes according to your preference.
This dish is best served fresh, but leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg