Description
This One Pot Creamy Tomato Orzo is a comforting, vegan-friendly dish featuring tender orzo pasta cooked in a rich tomato and vegan cream cheese sauce, enhanced with fresh spinach, vegan parmesan, and fragrant herbs. Perfect for a quick, satisfying meal that combines vibrant flavors and creamy textures all in one pot.
Ingredients
Scale
Base 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)
Creamy & finishing ingredients
- 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
- Sauté the aromatics: 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.
- Add garlic and spice: Stir in the minced garlic and red pepper flakes. Sauté for 1-2 minutes more, stirring frequently, until fragrant. Avoid burning the garlic.
- Cook the tomato paste: Add the tomato paste and stir to combine. Cook for about 3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant. This concentrates the tomato flavor. Add the Italian seasoning and stir through.
- Add cherry tomatoes: Stir in the halved cherry tomatoes. Cook for 3-5 minutes until the skins start to wrinkle and release their juices. Gently mash some tomatoes with the spoon as you stir.
- Toast the orzo: 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, adding a nutty depth of flavor.
- Deglaze with wine: Pour in the white wine and stir, scraping up any browned bits from the pot bottom. Let the wine cook until it is fully absorbed, about 2-3 minutes.
- Simmer the orzo: 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 orzo is tender and most broth absorbed, creating a creamy, saucy consistency.
- Make it creamy: Stir in the vegan cream cheese until fully melted, forming a rich, creamy sauce.
- Add the spinach and parmesan: Stir in the chopped spinach and vegan parmesan cheese until combined.
- Finish and serve: Remove pot from heat. Garnish generously with fresh parsley and basil. Adjust salt and black pepper to taste. Serve immediately while warm.
Notes
- You can substitute vegan chicken broth with vegetable broth if preferred.
- Adjust the amount of red pepper flakes to control the spiciness.
- For a more intense tomato flavor, consider using fire-roasted cherry tomatoes.
- Use gluten-free orzo to make this recipe gluten-free.
- This dish reheats well but may require a splash of broth or water when warming to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: one pot meal, creamy orzo, vegan pasta, tomato orzo, quick dinner, vegan comfort food, Mediterranean pasta
