This creamy vegan Tuscan orzo is like a warm hug in a bowl! With tender orzo pasta, fresh spinach, sun-dried tomatoes, and a luscious sauce, it’s a delight for both the eyes and taste buds.
What’s not to love? It’s quick to make and bursting with flavor. I often find myself sneaking a second helping because it’s just that good! Who can resist seconds? 😉
Key Ingredients & Substitutions
Orzo Pasta: It’s a small, rice-shaped pasta perfect for this dish. If you don’t have orzo, you can use other small pasta shapes like ditalini or even quinoa for a gluten-free option.
Coconut Milk: This gives the dish a creamy texture. If you’re not a fan, try using almond milk or oat cream. These will change the flavor a bit but still keep it creamy.
Cherry Tomatoes: The mix of red and yellow tomatoes adds color and sweetness. If you can’t find fresh tomatoes, use canned diced tomatoes, but cut back on the broth to avoid excess liquid.
Spinach: Fresh spinach wilts quickly and offers a nice green color. For substitutions, use kale or arugula—just chop them finely and add them to the pot in the same way.
Nutritional Yeast: This gives a cheesy flavor; it’s optional but recommended! If you don’t have it, you can sprinkle some regular cheese or skip it entirely without losing much.
How Do I Cook Orzo Perfectly Without It Turning Mushy?
Cooking orzo just right is key for this recipe. You want it al dente, which means it should be firm when you bite into it. Here are some simple steps:
- Start with a large pot of boiling vegetable broth. The broth adds flavor, making your orzo more delicious.
- Add the orzo and stir right away to prevent it from sticking together.
- Check the package instructions and set a timer for a minute or two less than the recommended time.
- Taste a piece just before the timer goes off. If it’s firm but cooked, it’s ready! If it feels too soft, you’ve overcooked it.
- Always reserve some cooking liquid before draining. This can help adjust the consistency later on.
How to Make Creamy Vegan Tuscan Orzo?
Ingredients You’ll Need:
Pasta & Base:
- 1 cup orzo pasta
- 2 cups vegetable broth
Vegetables:
- 1 cup cherry tomatoes, halved (mix of red and yellow)
- 1 cup fresh spinach, chopped
- 1/2 cup sun-dried tomatoes, roughly chopped
- 2 cloves garlic, minced
- Fresh basil leaves for garnish
Creamy Sauce:
- 1 can (15 oz) coconut milk (or any plant-based cream)
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
- Nutritional yeast (optional, for a cheesy flavor)
How Much Time Will You Need?
This delicious creamy vegan Tuscan orzo takes about 30 minutes in total. You’ll spend roughly 10 minutes prepping the ingredients, while the orzo cooks for about 8-10 minutes, and the rest of the time will be for sautéing and combining everything. Simple and satisfying!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing the vegetable broth to a boil in a large pot. Once it’s bubbling, add the orzo pasta. Cook the orzo according to the package instructions, which usually takes about 8-10 minutes until it’s al dente. It’s important not to overcook it so it stays firm!
2. Sauté the Garlic and Tomatoes:
While the orzo is cooking, grab a separate pan and heat it over medium heat. Add the minced garlic and sauté it for about 1 minute until it becomes fragrant. Make sure to keep an eye on it so it doesn’t burn!
3. Mix in the Tomatoes:
Next, toss in the halved cherry tomatoes and chopped sun-dried tomatoes into the pan with the garlic. Cook this mixture for about 3-4 minutes, stirring occasionally, until the tomatoes start to soften. This will make your sauce bursting with flavor!
4. Combine the Ingredients:
Once the orzo is cooked, save about 1/2 cup of the cooking liquid and then drain the rest. Return the orzo to the pot. Now, pour in the sautéed tomato mixture and the coconut milk. Stir everything together and bring it to a gentle simmer to let the flavors meld.
5. Add the Greens and Season:
Stir in the chopped spinach, dried Italian herbs, and season with salt and pepper. Keep stirring until the spinach wilts and the mixture becomes creamy. If it looks too thick, just add a little bit of your reserved orzo cooking liquid until you reach your desired creaminess.
6. Final Touches:
Give your orzo a quick taste and adjust the seasoning if needed. If you’re using nutritional yeast for that cheesy flavor, sprinkle it in and mix well!
7. Serve and Enjoy:
Your creamy vegan Tuscan orzo is ready to serve! Dish it up warm, garnished with fresh basil leaves and any extra cherry tomatoes, if you like. Enjoy every creamy and delicious bite!
Can I Substitute the Coconut Milk?
Absolutely! If you’re not a fan of coconut milk, you can use any other plant-based cream, such as cashew cream or almond milk mixed with a tablespoon of cornstarch for thickness. Just make sure to adjust seasoning since different substitutes can change the flavor profile a bit!
How Can I Make This Gluten-Free?
To make this recipe gluten-free, simply swap out the orzo pasta for a gluten-free pasta alternative like quinoa or rice pasta. Keep an eye on the cooking time, as gluten-free pastas can vary!
Can I Add Other Vegetables?
Definitely! Feel free to add or substitute your favorite veggies such as zucchini, bell peppers, or mushrooms. Just sauté them along with the garlic to ensure they are cooked through and contribute to the creamy sauce.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of vegetable broth or water to help loosen the sauce, as it may thicken when chilled. Warm on the stovetop over low heat for best results!
