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
Scale
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
