If you’re craving something cozy, creamy, and absolutely fuss-free, then you need to try this One Pot Creamy Tomato Orzo Recipe. I absolutely love how this comes together—just one pan, simple ingredients, and you end up with a dish that’s bursting with flavor and comfort. When I first tried this, I was amazed at how easy it was to get that rich, creamy tomato goodness with no heavy creams or complicated steps. Stick around, because I’m going to walk you through everything you need to know to nail this recipe in your own kitchen.
Why You’ll Love This Recipe
- One-Pot Simplicity: You’ll only need one pan, which means less mess and easier cleanup.
- Comforting Creaminess: The vegan cream and tomato paste create the richest, silky sauce without heavy dairy.
- Nutritious & Filling: Chickpeas add a lovely protein punch and the spinach boosts your greens.
- Customizable & Flexible: You can easily swap proteins or cream types to fit your diet or what’s in your pantry.
Ingredients You’ll Need
These ingredients work hand-in-hand to deliver a cozy, flavorful meal with fresh herbs and a gentle kick from red chili flakes. I like to keep things simple here but fresh; you’ll find substituting a few ingredients won’t hurt the magic.
- Olive oil: A good quality extra virgin olive oil brings richness and helps infuse flavor early on.
- Garlic: Use fresh minced garlic—it makes a world of difference versus powders.
- Dried oregano: Adds that classic Italian herb note that pairs perfectly with tomato.
- Red chili flakes: Don’t skip these—they add warmth without overpowering the dish.
- Salt & black pepper: Essential to balance and enhance all the other flavors.
- Tomato paste: This is your secret to deep, concentrated tomato flavor and vibrant color.
- Vegetable broth: It cooks the orzo and infuses savory notes—homemade or store-bought both work fine.
- Vegan cream: I recommend cashew cream for its smoothness, but coconut milk or Ripple’s half and half are great too.
- Orzo: Small pasta that cooks quickly and soaks up the creamy tomato sauce elegantly.
- Chickpeas: Rinsed and drained, they add texture and protein; you can swap for tofu or vegan sausage if you want.
- Baby spinach: Adds a fresh green note and wilt gently into the sauce.
- Fresh basil: Finishes the dish with herbaceous brightness that makes every bite pop.
- Vegan parmesan cheese (optional): This gives a nice cheesy creaminess to meld everything together.
Variations
I love making this recipe my own depending on what I have on hand or the mood. Don’t hesitate to adjust it to suit your taste buds or dietary needs—you’ll find this dish really forgiving and versatile.
- Protein Swap: I once swapped the chickpeas for crispy pan-fried tofu, and it added a great texture contrast that my family adored.
- Dairy-Free Cream Options: If you’re not into cashew cream, coconut milk or a store-bought vegan half and half both give a lovely creamy texture.
- Spicy Kick: Feel free to dial up or down the chili flakes depending on how spicy you like it!
- Greens Galore: Try stirring in kale or arugula instead of spinach for a slightly different flavor and texture.
How to Make One Pot Creamy Tomato Orzo Recipe
Step 1: Sauté the Garlic and Build Flavor
Start by warming your olive oil over medium-low heat in a large sauté pan. Toss in the minced garlic and gently cook it for about 1 to 2 minutes—watch closely because garlic burns fast. You want it fragrant and soft but not browned. This step sets the foundation for all the flavors that follow.
Step 2: Add Spices and Tomato Paste
Once your garlic is smelling amazing, sprinkle in the dried oregano, red chili flakes, salt, and black pepper. Stir these around to toast them slightly, then stir in the tomato paste. Let the paste cook for a minute or two—it deepens that tomato flavor and adds richness to the sauce base.
Step 3: Pour in Broth, Cream, Orzo, and Chickpeas
Next, pour in the vegetable broth and your chosen vegan cream, stirring everything together until well combined. Add the uncooked orzo and drained chickpeas. Bring the whole mixture to a boil over medium heat, then reduce heat to a gentle simmer. Leave the pan uncovered and stir frequently for about 10 minutes, until the orzo is tender and has soaked up most of the liquid. This is where the magic happens; keep an eye on it so it doesn’t stick or dry out.
Step 4: Stir in Greens, Basil, and Cheese
Once the orzo is creamy and tender, stir in the baby spinach, chopped fresh basil, and vegan parmesan cheese if you’re using it. Keep stirring just until the spinach wilts and the cheese melts into the sauce. If it’s getting too thick, splash in a bit more broth or water to loosen it up. Then, you’re ready to remove it from heat. Easy and delicious!
Pro Tips for Making One Pot Creamy Tomato Orzo Recipe
- Prevent Orzo from Sticking: Stir frequently during simmering, and use a good non-stick pan or well-seasoned sauté pan to avoid a sticky mess.
- Adjust Creaminess on the Fly: If the sauce thickens too much, add broth or water a little at a time—it’s easier to thin than to fix a dry dish!
- Use Fresh Basil Last: Adding basil at the end keeps its vibrant color and fresh flavor bright and lively.
- Don’t Overcook the Spinach: Stir in spinach just before serving to keep texture and color vibrant, avoid mushy greens.
How to Serve One Pot Creamy Tomato Orzo Recipe
Garnishes
I love finishing this one with a sprinkle of extra fresh basil leaves and a dusting of vegan parmesan cheese if you’re into that cheesy touch. A grind of fresh black pepper on top just before serving really elevates the flavor and adds a welcoming aroma.
Side Dishes
My go-tos with this recipe are a crisp green salad with lemon vinaigrette or some crusty artisan bread, perfect for mopping up every last bit of saucy orzo. Sometimes I serve it alongside roasted veggies or a simple vegan meatball for a heartier meal.
Creative Ways to Present
For a dinner party, I like serving this in individual small shallow bowls garnished with a basil sprig and a lemon wedge on the side for an optional fresh squeeze. It’s simple but looks charming and inviting — and everyone always asks for the recipe!
Make Ahead and Storage
Storing Leftovers
Leftovers store wonderfully in an airtight container in the fridge for up to 3 days. I usually let it cool fully before refrigerating to keep the texture intact. When I dig into it the next day, it’s like a flavor-packed comfort meal waiting for me.
Freezing
I’ve tried freezing this before and it holds up pretty well. Just freeze in smaller portions and thaw overnight in the fridge. It might need a little extra splash of broth or water when reheating to get that creamy texture back.
Reheating
I like reheating on the stove over low heat with a splash of veggie broth to keep it loose and creamy. Microwaving works too—just add a little liquid and cover the dish to keep it moist. Remember: gentle reheating keeps the orzo from drying out.
FAQs
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Can I use regular cream instead of vegan cream in this recipe?
Absolutely! If you don’t follow a vegan diet, feel free to substitute with your favorite heavy cream or half-and-half. Just keep in mind the flavor and texture might be richer and more dairy-forward, but it will still be delicious.
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What can I substitute for orzo if I don’t have any?
You can swap orzo for small pasta shapes like ditalini or even small couscous. Just adjust the cooking time slightly, but the overall technique stays the same—it’s very adaptable.
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Is this recipe gluten-free?
It’s not inherently gluten-free if you use regular orzo, which is made from wheat. However, you can find gluten-free orzo alternatives made from corn or rice to make the recipe gluten-free without compromising texture too much.
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Can I add other vegetables to this dish?
Definitely! I’ve added roasted bell peppers or mushrooms before and they blend wonderfully into the creamy tomato sauce, adding extra depth and nutrition.
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How do I prevent the orzo from sticking to the pan while cooking?
Frequent stirring during simmering and using enough olive oil and broth is key. Using a non-stick or heavy-bottomed pan can also help prevent sticking and burning.
Final Thoughts
I truly recommend giving this One Pot Creamy Tomato Orzo Recipe a shot on a busy weeknight when you want something comforting but effortless. I love how it feels like a warm hug in a bowl but comes together with such ease. Once you master it, it’s the kind of recipe you’ll come back to time and again, tweaking just a little to keep it fresh and exciting. So grab your pan, gather your ingredients, and enjoy the creamy, tomatoey goodness—your future self will thank you!
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
- Diet: Vegan
Description
This One Pot Creamy Tomato Orzo is a flavorful, vegan dish combining tender orzo pasta with a rich tomato and cashew cream sauce, infused with garlic, oregano, and red chili flakes. Enhanced with chickpeas, fresh spinach, and basil, it’s a comforting, nutritious meal perfect for a quick and easy dinner.
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 (Cashew Cream recommended, or coconut milk/vegan 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
- Heat Olive Oil and 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, stirring frequently to prevent burning.
- Add Spices and Tomato Paste: Stir in the dried oregano, red chili flakes, salt, ground black pepper, and tomato paste. Mix well to combine all the ingredients evenly and allow the tomato paste to cook slightly for enhanced flavor.
- Add Broth, Cream, Orzo, and Chickpeas: Pour in the vegetable broth and vegan cream, stirring to blend the sauce. Add the uncooked orzo and drained chickpeas, then bring the mixture to a boil. Reduce heat to a simmer and cook uncovered for about 10 minutes, stirring frequently to prevent sticking and ensure even cooking.
- Incorporate Greens and Cheese: Stir in the sliced baby spinach, chopped fresh basil, and grated vegan parmesan cheese if using. Continue to stir until the spinach wilts and the vegan parmesan melts into the sauce. Add more broth or water if the dish becomes too thick during cooking.
- Serve: Remove from heat and serve hot, garnished with additional fresh basil leaves and grated vegan parmesan if desired. Pair with fresh bread for a complete meal.
Notes
- You can substitute chickpeas with pan-fried tofu, vegan sausage, or stir in some vegan chicken for added protein and variety.
- The recommended vegan cream is Cashew Cream for the best texture and flavor, but coconut milk or other vegan cream alternatives like Ripple’s half and half are good options.
- If the sauce thickens too much during cooking, add a little more vegetable broth or water to reach your preferred consistency.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 7 g
- Protein: 12 g
- Cholesterol: 0 mg
