Description

Enjoy the rich and flavorful One Pot Creamy Tomato Orzo, a perfect meal for a quick dinner. Made with fresh ingredients like cherry tomatoes and spinach, it’s a comforting dish that’s easy to prepare for any occasion.

Ingredients

Scale

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

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Instructions

Heat oil in a large pot over medium heat. Add diced shallots and a generous pinch of salt. Sauté for about 3 minutes until softened and translucent.
Stir in minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant, being careful not to burn.
Add tomato paste and stir to combine. Cook for about 3 minutes, stirring constantly until the paste darkens slightly and becomes fragrant. Add italian seasoning and mix.
Incorporate halved cherry tomatoes. Cook for 3-5 minutes as skins wrinkle and release juices, mashing some of the tomatoes as you stir.
Add orzo to the pot and stir to coat it with the tomato mixture. Let the orzo sit undisturbed for 1-2 minutes to slightly toast.
Pour in white wine, stirring to scrape up browned bits from the pot. Cook until absorbed, about 2-3 minutes.
Add vegan chicken broth. Stir well and bring to a simmer, then reduce heat to low and cover. Cook for 20 minutes, stirring occasionally, until orzo is tender and broth absorbs, creating a creamy mixture.
Mix in vegan cream cheese until melted, forming a creamy sauce.
Add chopped spinach and vegan parmesan, stirring to combine.
Remove from heat, garnish with parsley and basil, and season with salt and pepper to taste. Serve immediately.

Notes

For added flavor, feel free to include other vegetables like zucchini or bell peppers.
Make it gluten-free by substituting the orzo with a gluten-free pasta alternative.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 3g
Sodium: 500mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 4g
Protein: 12g
Cholesterol: 0mg