Yes! Replace with an equal amount of additional broth plus 1 tablespoon of lemon juice or white wine vinegar for acidity.

What if I don't have orzo?

You can substitute with small pasta shapes like ditalini, acini di pepe, or even broken-up angel hair pasta. Cooking time may vary slightly.

Can I use regular tomatoes instead of cherry tomatoes?

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.

My orzo is still crunchy after 20 minutes. What do I do?

Some brands take longer to cook. Simply add another ½ cup of broth, cover, and continue simmering for 5-10 more minutes until tender.

Can I add other vegetables?

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.

Can I make this gluten-free?

Absolutely! Use gluten-free orzo and make sure your broth and other ingredients are certified gluten-free. Cooking time should be similar.

One Pot Creamy Tomato Orzo

Name: One Pot Creamy Tomato Orzo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-Inspired
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

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

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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