Creamy Tomato Orzo with Spinach
This dairy-free Creamy Tomato Orzo with Spinach is quick and easy to make in one pan in 20 minutes with simple ingredients.
You'll love this recipe for a quick side or main dish you can whip up with just a few ingredients. If you don't have spinach, no problem, in which case the entire recipe is made with pantry ingredients like canned diced tomatoes and coconut milk.
At-A-Glance
- Vegan recipe (no cream or other dairy).
- Use gluten-free orzo for a gluten-free dish.
- Quick to make in one pan.
- Customize with add-ins.
- Make in advance.
- Serve as a side dish or light main.
- Made with pantry ingredients.
Ingredients & Substitutions
- Olive Oil: Extra virgin olive oil is preferred but you can use any cooking oil you like.
- Shallot: Roughly 2 medium-sized shallots or 1/3 cup minced. If you don't have shallot available you can substitute white onion.
- Dry Orzo: For a vegan recipe, check the label as some brands contain egg. Orzo is a small, rice-shaped pasta that is popular in Mediterranean and Middle Eastern cuisines. You can find it in the pasta aisle of most grocery stores, specialty food shops, or online.
- Vegetable Broth: You can use any vegetable broth or bouillon you like.
- Diced Tomatoes: Use a whole 28 oz can with the juices. Use fire-roasted diced tomatoes for extra depth of flavor.
- Dried Herbs: The recipe calls for dried basil and oregano. You can substitute 1 tbsp of Italian seasoning.
- Coconut Milk: Full-fat or light coconut milk is suitable. I used light coconut milk. This can be substituted with homemade cashew cream.
- Spinach: Optional but adds a pop of green and extra nutrition. Kale can be substituted.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations and Additions
- I like to add 1 tsp red pepper flakes for heat. It will have some kick with 1 tsp, reduce to 1/2 tsp for subtle heat or skip if you're sensitive to spice.
- You can leave out the coconut milk if needed. The dish is still tasty before adding the coconut milk.
- This can be made with 3 cups of fresh cherry tomatoes instead of canned tomatoes. To use fresh tomatoes, half them and add them with the garlic and shallot and cook 3-4 minutes until juicy before proceeding with the rest of the recipe.
- Add up to 1 cup diced zucchini with the broth and tomatoes for extra bulk and nutrition.
- Stir in up to 1/2 cup drained sun-dried tomatoes packed in oil for a variation.
- For tomato basil orzo, omit the dried basil and stir in 1 cup chopped fresh basil with the coconut milk.
- Mix in 1 can of drained and rinsed chickpeas for extra protein and fiber.
Step-by-Step Photos
Step 1: Heat the oil in a large pan or pot. Once heated, add the shallot and garlic with a pinch of salt and pepper. Cook 2-3 minutes until tender and fragrant.
Step 2: Add the orzo and cook for 2-3 minutes to toast. Stir often to coat in the oil and garlic.
Step 3: Add the tomatoes, broth, basil and oregano and bring to a simmer. Simmer 8-10 minutes until the orzo is tender and sauce has thickened, stirring frequently.
Step: Stir in the coconut milk and spinach and cook for couple more minutes to heat through. Turn off the heat and let it sit for another few minutes to further thicken.
Taste and season with additional salt and pepper, if needed. Serve your orzo with fresh basil, freshly cracked black pepper and vegan parmesan cheese, if desired.
Recipe FAQs
Yes. You'll need to use a gluten-free orzo to make this recipe gluten-free.
Store leftover orzo in an airtight container in the fridge for up to 4 days. Reheat in a pot or in individual servings in the microwave until heated through.
