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This one-pan creamy tomato orzo has become my favorite quick fix for busy weeknights or comforting vegan lunches. The silky sauce comes together with just a handful of pantry staples and everything cooks in the same pan so clean-up is minimal. Whether you need a speedy side dish or a nourishing main, this creamy tomato orzo delivers big flavor with little fuss.
I reached for this recipe the first cool night in early fall and it instantly became a cozy tradition at our house. My family keeps asking for it again and again.
Ingredients
- Olive oil: adds richness and helps develop the aromatics choose extra virgin for the best flavor
- Shallots: bring a delicate sweetness and a mild bite go for fresh firm bulbs without dark spots
- Garlic: essential for savory depth with a fragrant kick crush and mince fresh cloves for the brightest taste
- Dry orzo: the star of the dish cooks up super creamy try to choose a high-quality brand for a better texture
- Vegetable broth: boosts flavor and keeps the dish vegan seek out a low-sodium version to customize seasoning
- Canned diced tomatoes: offer tang and body fire-roasted varieties add even more flavor
- Dried basil and oregano: bring the classic herby Italian note check that your dried herbs are fresh for max aroma
- Red pepper flakes: add gentle heat totally optional but a little goes a long way
- Canned coconut milk: creates the signature creamy finish use full-fat for luxury or light if you want a lighter touch
Step-by-Step Instructions
- Heat the Oil:
- Pour olive oil into a large skillet or pot and set over medium heat Warm the oil until it shimmers but does not smoke
- Cook Shallots and Garlic:
- Scatter in the minced shallot and garlic then season generously with salt and pepper Stir constantly for two or three minutes until the shallots look soft and everything smells fragrant
- Toast the Orzo:
- Add the dry orzo and stir well to coat every piece in the oil and aromatics Toast for about two minutes stirring often This step builds depth so do not rush it
- Add Liquid and Seasoning:
- Pour in the vegetable broth and canned tomatoes along with dried basil oregano and an extra pinch of salt and pepper Raise the heat until the liquid comes to a gentle simmer
- Simmer the Orzo:
- Cook uncovered for eight to ten minutes stirring often The sauce should thicken and the orzo should be just al dente Stir frequently and scrape the bottom so nothing sticks
- Add Coconut Milk and Spinach:
- Once the orzo is nearly done stir in the coconut milk and fresh spinach leaves Continue cooking for one or two minutes just until the spinach wilts and everything is creamy
- Rest and Serve:
- Turn off the heat and let the pot stand for a couple of minutes This lets the sauce finish thickening Taste and adjust the seasoning then serve right away with your favorite toppings
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Every time I make this I am grateful for the simplicity of canned tomatoes They bring so much depth in just minutes Once when I forgot to buy fresh basil I doubled up the dried and my family still raved about it
Storage Tips
Creamy tomato orzo stores well in an airtight container in the fridge for up to three days. If reheating add a splash of broth or coconut milk to loosen up the sauce. It may thicken after sitting.
Ingredient Substitutions
If you do not have shallots use yellow onion for a slightly stronger flavor. Regular pasta shapes like small elbows or ditalini can stand in for orzo but will change the texture. Almond milk instead of coconut milk works for a less rich twist.
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Serving Suggestions
This dish stands alone for lunch but it is also a dream as a base under grilled tofu or roasted vegetables. Try topping it with vegan parmesan or plenty of cracked black pepper and a drizzle of olive oil. Sometimes I scatter on toasted pine nuts for crunch.
Cultural and Historical Notes
Orzo is a small rice-shaped pasta often found in Mediterranean and Middle Eastern cuisine. It cooks quickly and absorbs flavors beautifully which is why it is so popular for one-pot meals like this.
Frequently Asked Questions
- → Can I use a different pasta instead of orzo?
Smaller pastas like ditalini or small shells work well, but cooking times may need to be adjusted slightly. Keep an eye on texture and adjust liquid as necessary.
- → What can I use instead of coconut milk?
Unsweetened oat or cashew cream are good substitutes for coconut milk, providing a creamy finish while keeping the dish dairy-free.
- → Is this dish gluten-free?
Orzo is typically made from wheat and contains gluten. For a gluten-free option, use a certified gluten-free orzo or small pasta alternative.
- → How can I add more protein?
Try stirring in chickpeas, white beans, or serving alongside baked tofu, tempeh, or your favorite plant-based protein for an extra boost.
- → Can I make this ahead and reheat?
Yes, this orzo keeps well in the fridge for up to 3 days. Reheat with a splash of broth or water to loosen the sauce if needed.
- → How spicy is the dish?
Red pepper flakes add a mild kick, but you can leave them out or adjust the quantity to suit your taste preference.