This easy tomato spinach orzo is super creamy and loaded with flavor. But the best part is that it cooks up in one pot and can be on the table in about 30 minutes!
Most of the time I'm not a fan of one-pot pasta recipes. I'm cool with one-pot rice and beans, or one-pot chili, but I find that the whole one-pot method usually yields disappointing results when it comes to pasta. Usually.
There are exceptions and one of them is orzo. Larger pasta shapes never seem to cook evenly for me, and the sauce ends up overly starchy and just wrong. Orzo, on the other hand, is super tiny rice shaped pasta, and getting those tiny bits evenly cooked is never really a problem. And as for the sauce, the starch acts a a creamy binder between all those little pieces of orzo. One-pot orzo, to me, feels more like a risotto than a pasta dish. (And if you like this orzo, give my tomato risotto a try!)
With that in mind I created this super simple vegan orzo recipe. It's a one-pot deal! You'll be amazed and the amazing consistency and scrumptious flavors in this dish.
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Ingredients You'll Need
- Olive oil. Other high heat oils could technically work, but olive oil will give the dish the best flavor.
- Garlic.
- Dried orzo pasta.
- White wine. Go for a dry variety of white wine, such as chardonnay or sauvignon blanc. Run the brand you choose through Barnivore before buying, to ensure that it's vegan.
- Vegetable broth.
- Cherry tomatoes.
- Canned tomato sauce.
- Baby spinach. Regular old fresh spinach can be substituted if that's what's available. Chop it up a bit before adding it, and give it an extra minute or so to cook.
- Fresh basil.
- Salt and pepper.
- Vegan Parmesan cheese. This isn't required at all, but adds a nice finishing touch to the orzo. You can use store-bought or homemade vegan Parmesan.
How It's Made
Below is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!
Heat your olive oil in a medium pot, then add minced garlic. Cook the garlic for a few minutes, until it becomes very fragrant.
Stir in the orzo. Cook the orzo in the olive oil for about two minutes, stirring it constantly. This process toasts the orzo to enhance the flavor.
Stir in the wine and bring it to a simmer. Continue simmering until the wine reduces by about half, stirring frequently to prevent the orzo pieces from sticking to each other.
Now add the broth, raise the heat, and bring it to a boil. Lower the heat a bit and let the orzo simmer in the broth until it's just partially cooked.
At this point you can stir in the tomato sauce and cherry tomatoes. Bring the liquid back up to a simmer.
The orzo is just about done cooking when the pieces are tender and the sauce is thick and creamy.
Tip: Make sure to stir your orzo often as it cooks. Pasta in a crowded pot has a tendency to stick together! You'll also want to scrape the bottom of the pot here and there, as some bits of orzo will undoubtably get stuck there.
Once the orzo is just about done cooking you can add the spinach. Stir it in and continue cooking the mixture just until it wilts.
Take the pot off of heat, then stir in the basil. The heat from the orzo will cause it to wilt pretty quickly. Season your one-pot orzo with some salt and pepper to taste.
Your vegan tomato spinach orzo is ready to enjoy! Optionally, top each portion with a sprinkle of vegan Parmesan cheese.
Leftovers & Storage
Leftover orzo will keep in an airtight container in the fridge for three to four days. The pasta will continue to soak up liquid as it sits, so you may find the leftovers to be a bit dry. If this happens, add a bit of broth or water when you reheat it.
More Orzo Recipes
Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
📖 Recipe
One-Pot Orzo with Spinach and Tomatoes
Ingredients
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 12 ounces dried orzo pasta
- ½ cup dry white wine
- 3 ½ cups vegetable broth
- 1 ½ cups cherry tomatoes, halved
- 1 cup tomato sauce
- 2 cups baby spinach, packed
- 1 cup fresh basil, roughly chopped
- Salt and pepper, to taste
- Vegan Parmesan cheese, for serving
Instructions
- Coat the bottom of a medium pot with the olive oil and place it over medium heat. Once the oil is hot, add the garlic. Sauté the garlic for about 1 minute, until it becomes very fragrant.
- Stir in the orzo. Toast the orzo in the olive oil for about 2 minutes, stirring constantly, until it begins to smell nutty.
- Stir in the wine. Bring the wine to a simmer and let it cook until it reduces by about half, about 3 minutes, stirring frequently.
- Stir in the broth. Raise the heat and bring the broth to a boil, then lower the heat and simmer the orzo in the broth for about 8 minutes, until it's partially cooked, but the pieces are still firm at their centers. Stir the orzo occasionally as it cooks, and make sure to scrape the bottom of the pot a few times with your spoon to remove any stuck pieces of pasta.
- Stir in the cherry tomatoes and tomato sauce. Continue simmering the orzo for about 5 minutes, stirring occasionally, until it's fully cooked and the sauce has a creamy texture.
- Stir in the spinach and continue cooking the mixture for about a minute, until it has fully wilted.
- Remove the pot from heat and season the orzo with salt and pepper to taste. Add the basil and stir it into the orzo until it wilts.
- Divide onto plates or bowls and serve with a sprinkle of vegan Parmesan cheese.
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Love this recipe!
It was super easy to follow and the meal was divine....
I added in some pine nuts for a nice nutty touch
Can you substitute more broth for the wine? Would it alter the taste too much?
I’d like to try this, but do not want to use the alcohol.
Thank you.
You can! The wine adds flavor, but the dish should still be delicious without it. You could add a squeeze of lemon juice if it tastes like something is missing.
Awesome! I’m gonna try it tonight for myself and my two-year-old grandson! I’ll let you know how it turns out!
Hi Alissa, I love this recipe & have made it several times. Thanks for a great recipe!