If you’re craving a comforting, richly flavored dinner that’s super easy to whip up, you’re going to adore this One Pot Creamy Tomato Orzo Recipe. I absolutely love how it turns out—creamy, tangy, and packed with fresh herbs and chickpeas for that perfect dinner balance. Plus, it’s all made in one pot, meaning less cleanup for you, which is always a win in my book. Stick with me, and I’ll walk you through everything you need to know to get this onto your table tonight.
Why You’ll Love This Recipe
- One-Pot Wonder: Save time and dishes by cooking everything in a single pan—hello, easy cleanup!
- Creamy yet Dairy-Free: Using vegan cream keeps it silky and indulgent without any dairy, perfect for all diets.
- Nutritious & Satisfying: Chickpeas add protein and fiber, plus fresh greens elevate the health factor.
- Customizable: Whether you want it spicy, loaded with extra veggies, or topped with vegan cheese, this recipe is super flexible.
Ingredients You’ll Need
The ingredients here are simple pantry staples but come together beautifully for a comforting meal. I recommend using good quality tomato paste and fresh garlic to really make the flavors pop, and don’t skip the herbs — they bring everything to life.
- Olive oil: Use extra virgin for the best flavor and a nice boost of healthy fats.
- Garlic: Fresh minced garlic is key to building that savory base – no shortcuts here!
- Dried oregano: Adds an earthy, aromatic touch that pairs perfectly with tomato.
- Red chili flakes: Just a pinch gives a subtle heat; adjust based on your spice tolerance.
- Salt and black pepper: Essential for balancing all the flavors, so don’t skimp.
- Tomato paste: Concentrated tomato flavor makes this orzo extra rich.
- Vegetable broth: Use low sodium if possible to control saltiness.
- Vegan cream: I usually go for cashew cream, but coconut milk or a plant-based half-and-half works just fine.
- Uncooked orzo: Tiny pasta that cooks quickly and soaks up all those amazing flavors.
- Chickpeas: Rinsed and drained, they add protein and texture.
- Baby spinach: Refreshing greens that wilt beautifully in the hot pot.
- Fresh basil: Adds a burst of freshness right at the end.
- Vegan parmesan cheese (optional): If you love that cheesy finish, this is your go-to topping.
Variations
I like to switch things up with this One Pot Creamy Tomato Orzo Recipe depending on what I have on hand or who’s coming to dinner. You can totally customize it to fit your mood or dietary needs.
- Protein swaps: Instead of chickpeas, I sometimes stir in pan-fried tofu or vegan sausage for a heartier dish. It’s delicious and adds a new texture.
- Greens upgrade: You can swap spinach for kale or Swiss chard; just cook a little longer to soften the tougher leaves.
- Spice it up: If you like heat, add extra red chili flakes or a splash of hot sauce at the end.
- Cheese alternatives: Tried vegan feta or nutritional yeast for a different cheesy vibe — both really tasty!
How to Make One Pot Creamy Tomato Orzo Recipe
Step 1: Build Your Flavor Base
Start by warming the olive oil in a large sauté pan over medium-low heat. Add the minced garlic and let it cook gently for about 1-2 minutes until its aroma fills your kitchen—be careful not to brown it or it will taste bitter. This slow warming really deepens the flavor, so don’t rush it. Then stir in the dried oregano, red chili flakes, salt, black pepper, and tomato paste, cooking for another minute so the tomato paste roasts slightly and loses that raw edge.
Step 2: Add Liquids and Orzo
Pour in your vegetable broth and vegan cream, giving everything a good stir to combine. Now’s the time to add the uncooked orzo and drained chickpeas. Crank the heat up to bring the pot to a boil, then immediately lower to a gentle simmer. Keep the pot uncovered and stir frequently to prevent the orzo from sticking to the bottom. After about 10 minutes, your orzo will be tender but still have a slight bite—a perfect al dente texture.
Step 3: Finish with Greens and Herbs
Turn off the heat and stir in the baby spinach, fresh basil, and if you’re using it, the vegan parmesan cheese. The residual heat will wilt the spinach quickly and melt the cheese into the creamy sauce. If the mixture feels too thick, add a splash more broth or water to loosen it to your desired consistency. Taste this stage and adjust seasoning as needed—sometimes it just needs a pinch more salt or pepper to really shine.
Pro Tips for Making One Pot Creamy Tomato Orzo Recipe
- Even Cooking: Stir the orzo frequently during simmering to ensure it cooks evenly without sticking or clumping.
- Cream Choice Matters: I’ve found cashew cream gives the richest texture, but coconut milk is a great pantry-friendly alternative if you don’t have cashews.
- Balancing Thickness: Keep broth or water handy to adjust the sauce—too thick and it’s gluey; too loose and it lacks creaminess.
- Fresh Herbs Last: Always add basil and spinach at the very end off heat to preserve their bright flavor and vibrant color.
How to Serve One Pot Creamy Tomato Orzo Recipe
Garnishes
I love topping my creamy tomato orzo with extra fresh basil leaves and a sprinkle of vegan parmesan for a pop of flavor and texture. Sometimes I’ll add a dash of crushed red pepper flakes for that little extra kick, or drizzle a good quality olive oil on top just before serving to enrich the dish even more.
Side Dishes
This recipe pairs wonderfully with a simple green salad dressed with lemon vinaigrette or some warm crusty bread to soak up the creamy sauce. When I want to add a bit more protein or diversity, roasted seasonal vegetables like asparagus or Brussels sprouts work beautifully alongside.
Creative Ways to Present
For dinner parties, I like serving this orzo in shallow bowls with an artful basil leaf and a wedge of lemon on the side to brighten each bite. You can even spoon it into hollowed-out roasted tomatoes or bell peppers for a stunning presentation that doubles as a flavorful vessel.
Make Ahead and Storage
Storing Leftovers
I keep leftovers in an airtight container in the fridge, and they usually stay fresh for 3-4 days. Before sealing, sometimes I drizzle a little olive oil on top to prevent the orzo from drying out or clumping together overnight.
Freezing
While orzo can be a bit tricky to freeze because of texture changes, freezing this dish works fine if you’re careful. I portion it out, let it cool completely, then freeze in shallow containers. Thaw overnight in the fridge for best results and stir in a splash of broth when reheating to refresh creaminess.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently, and add a splash of broth or water as needed to bring back that creamy consistency. Microwave works too if you’re short on time; just heat in short bursts and stir in between to avoid drying out.
FAQs
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Can I use regular cream or cheese in this recipe instead of vegan options?
Absolutely! While the recipe is designed with vegan cream and cheese for those avoiding dairy, you can swap in regular cream and parmesan cheese if you’re not dairy-free. Just expect a slightly different, richer flavor and texture.
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What if I don’t have orzo? Can I substitute another pasta?
You can substitute orzo with other small pasta like acini di pepe, small shells, or even couscous. Just keep in mind cooking times may vary and you might need to adjust liquid amounts accordingly.
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How can I make this recipe spicier?
Increase the amount of red chili flakes or add a dash of cayenne pepper during the base cooking step. You can also serve with hot sauce or chopped fresh chili peppers on the side to customize heat at the table.
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Is it okay to prepare the tomato base ahead of time?
You can prepare the garlic, spices, and tomato paste mixture in advance and store it in the fridge for a day or two. Just add the liquids, orzo, and other ingredients fresh when you’re ready to cook for best texture.
Final Thoughts
This One Pot Creamy Tomato Orzo Recipe holds a special place in my weekly rotation because it’s quick, delicious, and feels like a warm hug at the end of a long day. I hope you find it just as satisfying and easy to make as I do. Give it a try—you might be surprised how something so simple turns into an absolute favorite. And hey, if you customize it or come up with tweaks, I’d love to hear all about it!
Print
One Pot Creamy Tomato Orzo Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Vegan, Mediterranean-inspired
- Diet: Vegan
Description
This One Pot Creamy Tomato Orzo is a delicious and comforting vegan dish that combines tender orzo pasta, savory tomato paste, creamy vegan cream, and flavorful chickpeas, all cooked together with garlic, herbs, and spinach. Perfect for a quick and satisfying meal.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red chili flakes
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons tomato paste
- 2 cups vegetable broth
- 1 cup vegan cream (such as cashew cream, coconut milk, or Ripple’s half and half)
- 1 cup uncooked orzo
- 15 ounce can chickpeas, drained and rinsed
- 2 cups baby spinach, sliced
- 1/2 cup fresh basil, chopped
- Optional: 1/2 cup grated vegan parmesan cheese
Instructions
- Warm the olive oil and cook garlic: In a large sauté pan over low-medium heat, warm the olive oil. Add the minced garlic and cook for 1-2 minutes, until fragrant but not browned.
- Add spices and tomato paste: Stir in the dried oregano, red chili flakes, salt, ground black pepper, and tomato paste to the pan. Cook for a minute to blend the flavors.
- Combine liquids and orzo: Pour in the vegetable broth and vegan cream, stirring well to combine. Add the uncooked orzo and chickpeas, then bring the mixture to a boil.
- Simmer the orzo: Lower the heat and simmer uncovered for about 10 minutes, stirring frequently to prevent sticking, until the orzo is tender and creamy.
- Add greens and cheese: Stir in the sliced baby spinach, chopped fresh basil, and grated vegan parmesan cheese. Continue stirring until the spinach wilts and the cheese melts. Add a bit more broth or water if the mixture becomes too thick.
- Finish and serve: Remove the pan from heat. Serve the creamy tomato orzo with additional fresh basil leaves and grated vegan parmesan if desired, along with fresh bread on the side.
Notes
- You can substitute chickpeas with pan-fried tofu, vegan sausage, or vegan chicken for variety and extra protein.
- For the vegan cream, cashew cream is recommended for its richness, but coconut milk or vegan half and half alternatives like Ripple’s brand also work well.
- If the orzo becomes too thick while cooking, simply add a little extra vegetable broth or water to reach your preferred consistency.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 6 g
- Protein: 14 g
- Cholesterol: 0 mg
