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Creamy, comforting, and ready in just 25 minutes, this one-pot orzo with tomatoes is the ultimate fuss-free meal. Packed with flavor and cooked in a single pot, it’s perfect for busy nights or impressing guests with minimal effort!
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Cuisine: Mediterranean
Prep Time: 12 minutes
Cook Time: 13 minutes
Total Time: 25 minutes
Servings: 4
Why You’ll Love Making It
- Quick and Easy: Ready in just 25 minutes, this dish is perfect for busy weeknights.
- Minimal Cleanup: Since it’s made in just one pot, cleanup is a breeze!
- Versatile: This dish can be served as a standalone meal or a side dish for proteins.
- Creamy and Delicious: The coconut milk creates a luxurious, creamy texture that feels indulgent without being heavy.
- Diet-Friendly: Naturally vegan and easily gluten-free with the right orzo.
- Customizable: Add your favorite veggies, spices, or toppings to make it your own.
Ingredients
- 1 Tbsp olive oil: Use extra virgin olive oil for a rich flavor.
- ½ medium onion (100 g), diced: A sweet or yellow onion works best, finely diced for even cooking.
- 5 garlic cloves, minced: Fresh garlic adds depth to the dish—adjust the quantity if you prefer a milder garlic flavor.
- 1 ⅓ cups (200 g) cherry tomatoes, halved: Sweet cherry tomatoes are perfect, but grape tomatoes or diced larger tomatoes work too.
- 1 ½ cups (250 g) orzo: Look for gluten-free orzo if needed. Regular orzo works just as well for a non-gluten-free option.
- 2 cups (480 ml) vegetable broth or water: Vegetable broth adds flavor, but water can work in a pinch.
- ¾ cup (180 ml) canned coconut milk or thin cashew cream: Coconut milk provides a creamy texture; use cashew cream for a nutty twist.
- 1-1 ½ Tbsp tomato paste (optional): Adds richness and deepens the tomato flavor.
- Salt and pepper to taste: Adjust to your preference.
- Red pepper flakes to taste: For a subtle kick of heat—optional but recommended!
- 3-4 Tbsp vegan Parmesan: Adds umami and a cheesy flavor; feel free to use nutritional yeast as a substitute.
- Fresh herbs like basil: Fresh basil enhances the flavor and adds a pop of color.
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Instructions
- Prep the Ingredients
Dice the onion into small, uniform pieces for even cooking. Mince the garlic finely to avoid large chunks. - Sauté the Aromatics
Heat a medium saucepan or skillet over medium heat and add olive oil. Once the oil is shimmering, add the diced onion. Sauté for about 3 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and sauté for another 30-60 seconds, stirring frequently to prevent burning. - Cook the Tomatoes
Add the halved cherry tomatoes to the pan. Stir and cook for 3-4 minutes until the tomatoes begin to soften. Use a fork or potato masher to gently press the tomatoes, releasing their juices to create a flavorful base. - Toast the Orzo
Stir in the orzo, ensuring it’s well mixed with the tomato base. Cook for 1-2 minutes, stirring frequently, until the orzo is lightly golden and fragrant. This step enhances the flavor. - Add the Broth
Slowly pour in the vegetable broth, about ¼ cup at a time, while stirring constantly. Allow the orzo to absorb the broth before adding more. Continue this process until all the broth is incorporated. - Simmer with Coconut Milk
Lower the heat to a gentle simmer and pour in the coconut milk (or cashew cream). Stir well and cook the orzo for 5-8 minutes, stirring occasionally to prevent sticking. - Add Tomato Paste and Seasoning
Stir in the tomato paste (if using) for a richer flavor. Taste the dish and adjust the seasoning with salt, pepper, and red pepper flakes. - Adjust the Consistency
If you prefer a saucier dish, add a splash more broth. Cover the pan with a lid and let the orzo cook for a few more minutes, stirring occasionally, until the orzo is al dente. - Serve and Garnish
Spoon the orzo into bowls. Sprinkle generously with vegan Parmesan and garnish with fresh basil. Serve immediately and enjoy!
FAQs
Can I substitute orzo with another pasta?
Yes, small pasta shapes like ditalini or small shells can work, but cooking times may vary.
What if I don’t have coconut milk?
You can substitute with cashew cream, soy cream, or even regular dairy cream if you’re not vegan.
