This creamy vegan Tuscan orzo is a warm hug in a bowl! It features tender orzo pasta cooked in a rich sauce with sun-dried tomatoes, spinach, and herbs for a burst of flavor.
You won’t believe how easy it is to whip up this dish! It’s perfect for dinner and even better for leftovers—trust me, you’ll want to save some for later!
Key Ingredients & Substitutions
Orzo Pasta: This tiny pasta is the star of the dish. If you’re in a pinch, try substituting with any small pasta like ditalini or even quinoa for a gluten-free option.
Vegetable Broth: I love using homemade broth when I can, but store-bought is perfectly fine. You could use water, but it won’t have as rich a flavor. Try low-sodium broth to control the saltiness.
Canned Diced Tomatoes: These add moisture and flavor. If you have fresh tomatoes, you can chop those up instead, although you’ll want to add a little extra broth since they are less juicy.
Nutritional Yeast: This ingredient gives a cheesy flavor without dairy. If you’re not a fan, try using cashew cream or vegan cheese as a substitute. Adjust according to your taste!
Coconut Cream: I prefer coconut cream for its richness. You can swap it for cashew cream, soy cream, or any other plant-based cream that you like.
How Can I Make Sure My Orzo is Perfectly Cooked?
Cooking orzo just right is essential for delicious texture. Keep these tips in mind:
- Don’t skip toasting the orzo! This step enhances its nutty flavor and prevents it from getting mushy.
- Watch your timing carefully when adding the broth. You want the orzo to absorb the liquid—al dente texture is key!
- If you find it too thick after cooking, simply add more vegetable broth gradually; this way, you control the creaminess.
How to Make Creamy Vegan Tuscan Orzo
Ingredients You’ll Need:
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup canned diced tomatoes
- 1 cup baby spinach
- ½ cup cherry tomatoes, halved (mix of red and yellow)
- ¼ cup nutritional yeast
- ¼ cup coconut cream (or any plant-based cream)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish
How Much Time Will You Need?
This recipe will take about 20-25 minutes in total. You’ll spend about 10 minutes preparing and about 15 minutes cooking. It’s a quick and easy meal that’s perfect for a cozy dinner!
Step-by-Step Instructions:
1. Sauté the Garlic:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the minced garlic and sauté for 1-2 minutes until it’s fragrant. Be careful not to burn it!
2. Toast the Orzo:
Next, add the uncooked orzo pasta to the pot. Toast it for about 2 minutes, stirring frequently to make sure it doesn’t stick or burn. This step adds a nice flavor!
3. Cook the Orzo:
Now pour in the vegetable broth and canned diced tomatoes (with their juice). Bring this mixture to a boil, then reduce the heat to a simmer. Let it cook for about 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed. You want it creamy but not soupy!
4. Add Greens and Cream:
Once the orzo is cooked, stir in the baby spinach, halved cherry tomatoes, nutritional yeast, coconut cream, Italian seasoning, salt, and pepper. Continue to cook for an additional 3-5 minutes. This will allow the spinach to wilt and all those delicious flavors to come together.
5. Serve and Garnish:
When everything is well combined and heated through, remove the pot from the heat and let it sit for a couple of minutes. If it seems too thick, add a splash of vegetable broth to loosen it up. Serve warm and garnish with fresh basil leaves and additional cherry tomatoes if you like. Enjoy your creamy vegan Tuscan orzo!
Can I Substitute Another Type of Pasta?
Absolutely! You can use any small pasta shape like quinoa pasta, farro, or even gluten-free orzo if needed. Just be sure to adjust the cooking time according to the type of pasta you choose, as some may vary.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. If it thickens too much while chilling, just add a splash of vegetable broth or water when reheating to regain some creaminess.
Can I Add More Vegetables?
Definitely! Feel free to add bell peppers, zucchini, or mushrooms for extra flavor and nutrition. Just sauté them with the garlic at the beginning to ensure they’re cooked through before adding the orzo and broth.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare everything up to step 5 and store it in the fridge for up to 2 days before cooking it. When you’re ready to finish, simply heat it on the stove and stir in the spinach and cream as usual.
