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This One Pot Creamy Tomato Orzo is pure comfort in a bowl! Toasted orzo simmers in white wine and vegan chicken broth with cherry tomatoes, then is finished with vegan cream cheese, parmesan, and fresh spinach. Rich, creamy, and ready in just 40 minutes, all in one pot!
Table of Contents
Why You’ll Love This Recipe
If you love the ease of one-pot pasta but want something more elevated, this creamy tomato orzo is for you. Orzo, those tiny rice-shaped pasta pieces, gets toasted until nutty, then slowly simmers in white wine and broth until tender and creamy.
Fresh cherry tomatoes burst and release their sweet juices, spinach wilts into the pot, and fresh herbs add a final touch of brightness. The magic happens when you stir in vegan cream cheese, creating a luscious, restaurant-quality sauce. This feels fancy enough for date night but easy enough for a weeknight, and there is only one pot to clean!
Ingredients You’ll Need
- Oil: Any neutral cooking oil works.
- Shallots: Sweeter and more delicate than onions, but if you can’t find shallots, use ½ of a medium yellow or sweet onion.
- Garlic: Fresh minced garlic is essential for the recipe base.
- Red pepper flakes: Just a pinch adds subtle warmth without making the dish spicy. Adjust or omit to taste.
- Tomato paste: Concentrated tomato flavor that adds richness. Cook it for a few minutes to remove the metallic taste and caramelize the sugars.
- Cherry tomatoes: As they cook, they burst, releasing their sweet, juicy flavor into the sauce.
- Orzo: This rice-shaped pasta absorbs liquid well and gets creamy as it cooks.
- White wine: Adds acidity and depth. Use a dry white wine, such as Sauvignon Blanc or Pinot Grigio. See FAQs for substitutions. Also, to ensure your wine is vegan-friendly, we recommend using Barnivore to check.
- Vegan chicken broth: Our preference for the best savory flavor, but vegetable broth works perfectly, too.
- Italian seasoning: A blend of dried herbs (typically basil, oregano, thyme, and rosemary) that adds instant flavor with minimal effort.
- Vegan cream cheese: This adds creaminess to the sauce. Brands like Violife or Tofutti work well. Make sure it is softened for easy stirring.
- Vegan parmesan: Adds salty, umami richness. Use store-bought or make your own.
- Spinach: Fresh baby spinach wilts into the hot orzo, adding color and nutrition.
- Fresh herbs: Parsley and basil are the finishing touch. Don’t skip them!
Tips for Perfect Orzo
- Toast the orzo. Don’t skip letting the orzo sit in the pot before adding the wine. Toasting adds a subtle nutty flavor that makes a big difference.
- Stir occasionally while simmering. Orzo is starchier than regular pasta and can stick to the bottom if left undisturbed. A quick stir every 5 minutes keeps everything moving.
- Soften the cream cheese first. Cold cream cheese can form clumps rather than melt smoothly. Room temperature is best.
- Fresh herbs are essential. Parsley and basil at the end add brightness that cuts through the richness. Dried herbs will not give you the same effect.
- Serve immediately. Orzo continues to absorb liquid as it sits, so this dish is best enjoyed right away. If it thickens, stir in a splash of broth or water to loosen.
Serving Suggestions
This creamy tomato orzo is substantial enough to be a main dish on its own. Serve with garlic bread or crusty sourdough to soak up the sauce, or pair with a simple arugula salad for a complete meal. For extra heartiness, top with crispy tofu, vegan meatballs, or roasted chickpeas.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 4 days. The orzo will absorb more liquid as it sits and become thick.
- Reheating: Reheat on the stovetop over medium-low heat, adding ¼-½ cup vegetable broth to loosen and restore the creamy consistency. Stir frequently. You can also microwave portions, adding a splash of liquid and stirring halfway through.
- Freezer: Freeze for up to 2 months. The cream cheese may separate slightly when reheated, so mix well to bring it back together.
Recipe FAQs
Yes! Replace with an equal amount of additional broth plus 1 tablespoon of lemon juice or white wine vinegar for acidity.
You can substitute with small pasta shapes like ditalini, acini di pepe, or even broken-up angel hair pasta. Cooking time may vary slightly.
Yes! Use 1 cup of diced fresh tomatoes or 1 (14.5-oz) can of diced tomatoes (drained). Cherry tomatoes are sweeter, but regular tomatoes work just as well.
Some brands take longer to cook. Simply add another ½ cup of broth, cover, and continue simmering for 5-10 more minutes until tender.
Definitely! Try adding diced zucchini, bell peppers, mushrooms, or asparagus along with the cherry tomatoes. Just make sure to cut them small, so they cook through.
Absolutely! Use gluten-free orzo and make sure your broth and other ingredients are certified gluten-free. Cooking time should be similar.
More One-Pot Pasta Recipes You May Enjoy:
30 Minute Meals
One Pot Vegan Hamburger Helper (Cheeseburger Pasta)
30 Minute Meals
15-Minute One Pot Pasta
Dinner
Vegan Marry Me Pasta
If you make this recipe, let us know what you think in the comments below! And if you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it!
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One Pot Creamy Tomato Orzo
- Total Time: 40 minutes
- Yield: 4–6 Servings 1x
- Diet: Vegan
Description
This One Pot Creamy Tomato Orzo is pure comfort in a bowl! Toasted orzo simmers in white wine and vegan chicken broth with cherry tomatoes, then is finished with vegan cream cheese, parmesan, and fresh spinach. It’s rich, creamy, and ready in just 40 minutes, all in one pot!
Ingredients
- 2 tablespoons oil
- 1 large or 2 small shallots, diced
- Pinch of salt
- 4 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 3 tablespoons tomato paste
- ½ teaspoon Italian seasoning
- 6 oz cherry tomatoes, halved
- 1½ cups (10 ounces) orzo
- ½ cup white wine
- 3¾ cups vegan chicken broth (or vegetable broth)
- ⅓–½ cup plain vegan cream cheese, softened
- 2 handfuls fresh spinach, chopped
- ½ cup grated vegan parmesan
- Fresh parsley, chopped
- Fresh basil, chopped
- Black pepper, to taste
Instructions
- Sauté the aromatics. Heat the oil in a large pot over medium heat. Add the diced shallots and a generous pinch of salt. Sauté for about 3 minutes until softened and translucent.
- Add garlic and spice. Stir in the minced garlic and red pepper flakes. Sauté for 1-2 minutes more, stirring frequently, until fragrant. Don’t let it burn!
- Cook the tomato paste. Add the tomato paste and stir to combine. Cook for about 3 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant. This step concentrates the tomato flavor. Add the Italian seasoning and mix through.
- Add cherry tomatoes. Stir in the halved cherry tomatoes. Cook for 3-5 minutes until the skins start to wrinkle and begin releasing their juices. Use your spoon to gently mash some of the tomatoes as you stir.
- Toast the orzo. Add the orzo to the pot and stir well to coat it with the tomato mixture. Let the orzo sit undisturbed for 1-2 minutes to toast slightly – this adds a nutty depth of flavor.
- Deglaze with wine. Pour in the white wine and stir, scraping up any browned bits from the bottom. Let the wine cook until it’s completely absorbed, about 2-3 minutes.
- Simmer the orzo. Add the vegan chicken broth. Stir well and bring to a simmer. Once simmering, reduce the heat to low and cover. Cook for 20 minutes, stirring occasionally, until the orzo is tender and most of the broth has been absorbed. The mixture should be creamy and saucy, not soupy.
- Make it creamy. Stir in the vegan cream cheese and mix until it’s completely melted, creating a rich, creamy sauce.
- Add the spinach and parmesan. Add the chopped spinach and vegan parmesan and stir.
- Finish and serve. Remove from heat, garnish generously with parsley and basil, and adjust salt and pepper to taste. Serve immediately.
Notes
- Wine substitute: Replace with an equal amount of broth plus 1 tablespoon lemon juice.
- Gluten-free: Use gluten-free orzo and check all ingredients.
- Storage: Refrigerate up to 4 days. Add broth when reheating to restore creaminess.
- Freezer: Freeze for up to 2 months. The cream cheese may separate slightly when reheated, so mix well to bring it back together.
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Dinner, One Pot, Pasta
- Method: Stove Top
- Cuisine: Italian-Inspired
