Dinner

One Pot Creamy Tomato Orzo Recipe

ByHugo Harnd April 21, 2026April 21, 2026

Introduction

This One Pot Creamy Tomato Orzo is a comforting and flavorful dish that’s both easy to make and satisfying. Combining tender orzo pasta with a rich tomato and vegan cream sauce, fresh spinach, and herbs, it’s perfect for a quick weeknight meal.

A close-up image shows a spoon lifting a portion of creamy orzo pasta from a pan. The orzo is coated in a rich, orange-colored sauce mixed with small pieces of red tomato and green spinach leaves, giving a vibrant and fresh look. The orzo grains are plump and shiny, with the sauce clinging well to each piece. The pan below is filled with more of the same orzo mixture, creating a warm and appetizing scene against a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: 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.
Step 2: Stir in the minced garlic and red pepper flakes. Sauté for 1-2 minutes more, stirring frequently, until fragrant. Be careful not to let the garlic burn.
Step 3: Add the tomato paste and stir to combine. Cook for about 3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant. Mix in the Italian seasoning.
Step 4: Stir in the halved cherry tomatoes. Cook for 3-5 minutes until the skins start to wrinkle and they begin releasing their juices. Gently mash some of the tomatoes as you stir.
Step 5: Add the orzo to the pot and stir well to coat it with the tomato mixture. Let it sit undisturbed for 1-2 minutes to toast slightly, which adds a nutty depth of flavor.
Step 6: Pour in the white wine and stir, scraping up any browned bits from the bottom. Let the wine cook until it’s completely absorbed, about 2-3 minutes.
Step 7: Add the vegan chicken broth and stir well. Bring to a simmer, then reduce heat to low and cover. Cook for 20 minutes, stirring occasionally, until the orzo is tender and most of the broth is absorbed. The mixture should be creamy and saucy, not soupy.
Step 8: Stir in the vegan cream cheese until fully melted, creating a rich, creamy sauce.
Step 9: Add the chopped spinach and vegan parmesan. Stir to combine.
Step 10: Remove from heat. Garnish generously with fresh parsley and basil. Adjust salt and black pepper to taste, then serve immediately.

Tips & Variations

For a non-vegan version, substitute regular cream cheese and parmesan cheese.
If you don’t have white wine, use extra broth and a splash of lemon juice for acidity.
Feel free to add cooked mushrooms or zucchini for extra veggies.
Toast the orzo a bit longer if you prefer a nuttier flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the sauce.