Easy One Pan Creamy Tomato Orzo (Printer-Friendly)
Creamy tomato orzo simmered in one pan, packed with flavor and ready in 20 minutes—vegan-friendly and comforting.
# What You’ll Need to Cook:
01 -
15 g olive oil
02 -
2 small shallots, minced
03 -
3 garlic cloves, minced
04 -
Salt and black pepper, to taste
05 -
200 g dry orzo
06 -
250 mL vegetable broth
07 -
796 g diced tomatoes, canned (fire-roasted preferred)
08 -
1 tsp dried basil
09 -
1 tsp dried oregano
10 -
0.5 tsp red pepper flakes (optional)
11 -
120 mL canned coconut milk, light or full-fat
12 -
60 g fresh spinach
# Steps to Prepare:
01 -
Warm the olive oil in a large pan over medium heat.
02 -
Add minced shallots and garlic. Season with salt and black pepper. Sauté for 2-3 minutes, stirring frequently, until softened and aromatic.
03 -
Stir in dry orzo and cook for 2 minutes, stirring to coat the grains in oil and aromatics.
04 -
Pour in vegetable broth and diced tomatoes with their juices. Add dried basil, oregano, and additional salt and pepper to taste. Simmer for 8-10 minutes, stirring frequently, until orzo is al dente and the sauce has thickened.
05 -
Fold in coconut milk and fresh spinach. Cook for 1-2 minutes until spinach wilts and the orzo is creamy. Turn off heat and allow to sit for 1-2 minutes to thicken further.
06 -
Taste and adjust seasoning as needed. Garnish with fresh basil, cracked black pepper, vegan parmesan, or a drizzle of olive oil as desired.
# Extra Cooking Tips:
01 -
For a lighter dish, use reduced-fat coconut milk. Spinach can be omitted if preferred. For lower sodium, use no-salt added broth and tomatoes.