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
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 (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
