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    Home » All Recipes » Vegetarian Pasta

    Creamy Vegan Tuscan Orzo

    Published: Mar 29, 2022 by Megan · This post may contain affiliate links.

    6.5K shares
    Jump to Recipe

    This Creamy Tuscan Orzo is vegan, dairy-free, & packed with flavor. If you are looking for a comforting weeknight dinner recipe, then you will love this orzo risotto with spinach, sun-dried tomatoes, cannellini beans, and Italian spices!

    bowl of creamy orzo pasta with tomatoes, spinach, basil, vegan parmesan, and spices

    Orzo is one of my absolute favorite pasta shapes and today we're cooking it just like risotto for the creamiest dish!

    If you loved my Vegan Lemon Orzo Chickpea Soup or my Vegan Pumpkin Risotto, then this creamy vegan orzo is going to be right up your alley!

    Ingredients:

    labeled ingredients for tuscan orzo pasta.

    Ingredient notes:

    • Canned Coconut Milk: This makes this dish super creamy! If you don't like the taste of coconut milk, you can substitute it for another plant-based milk like oat milk or soy milk. Just keep in mind, the dish will be slightly less creamy.
    • Shallots: I LOVE shallots, so I always use them when I get the chance. However, they can easily be substituted for 1 small white/yellow onion for similar results.
    • Vegetable broth: I used store-bought vegetable broth, however you can also make your own homemade vegetable broth from veggie scraps and use that!

    How to make creamy vegan orzo

    Saute shallots and garlic

    The first step to making this vegetarian orzo extra flavorful is to saute the shallots and garlic in vegan butter until fragrant.

    Don't skip this step as it really adds a lot of flavor to this creamy orzo pasta.

    pot of shallots and garlic sauteed in butter.

    Toast orzo and spices

    Next, add the orzo pasta, tomato paste, Italian seasoning, salt, and pepper to toast for around 1 minute.

    Toasting the orzo pasta gives it an extra chewy flavor. Also, toasting the tomato paste and spices really helps to bring out their flavor.

    two images of orzo spices and tomato paste being toasted with vegetables.

    Add in remaining ingredients & cook

    Once toasted, add in the vegetable broth, coconut milk, cannellini beans, and chopped sun-dried tomatoes. Stir until everything is well mixed and then cook until the orzo is cooked through and creamy.

    Make sure to consistently stir this vegan orzo risotto while it is cooking so that the orzo doesn't stick to the bottom of the pan.

    stirring a pot of vegetable broth, coconut milk, spices, and orzo.

    Add spinach and continue cooking

    Once the orzo is fully cooked, add in the fresh spinach, stir, and cook another 2 minutes until al dente. The end result will be a truly delicious creamy Tuscan orzo!

    adding spinach to pot of orzo and cooking

    Add toppings & serve

    The final step to making this creamy orzo pasta? Adding toppings of course!

    This step is totally optional, but I really feel that topping this dish with chopped cherry tomatoes, fresh basil, and vegan parmesan is the absolute best idea.

    P.S- I really prefer Violife Vegan Parmesan but you can also make a homemade vegan parmesan to top this vegan orzo!

    blue pot filled with orzo, tomatoes, basil, spices, and spices

    FAQ & Tips:

    Can I make this recipe gluten-free?

    Orzo is a wheat-based pasta and is not gluten-free. While you may potentially be able to substitute arborio rice into this recipe, it may require more liquid. I haven't personally tried it so if you do let me know!

    What pot works best to cook orzo risotto?

    I really prefer cooking this dish in a large dutch oven or cocotte. The pot I used in this recipe is the Staub Cocotte in Blueberry which I absolutely love!

    You could also cook this vegan orzo recipe in a larger pan, but make sure it is deep enough to fit all the liquid in this recipe.

    How do I store this vegan orzo pasta?

    This creamy Tuscan Orzo is best stored in a closed container in the fridge for 3-5 days or in the freezer for up to 1 month.

    I also highly recommend adding the basil, cherry tomatoes, and vegan parmesan right before serving.

    bowl of orzo with tomatoes, basil, spinach, vegan parmesan, and spices

    I truly hope you love this Creamy Vegan Tuscan Orzo! If you are looking for an orzo recipe with spinach, sun-dried tomatoes, and packed with flavor- this is the recipe for you. Enjoy!

    -TSG

    More vegetarian pasta recipes you will love:

    • Vegan Gnocchi Tomato Cream Sauce
    • Vegan Pesto Tofu Pasta
    • Vegan Spinach Artichoke Pasta
    • Vegan Lemon Butter Pasta with Peas & Leeks

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    bowl of creamy orzo pasta with tomatoes, spinach, basil, vegan parmesan, and spices

    Creamy Tuscan Orzo

    This creamy Tuscan Orzo with spinach, sun-dried tomatoes, cannellini beans, and chewy orzo pasta is the best creamy & cozy weeknight dinner!
    4.80 from 10 votes
    Print Pin
    Course: Vegetarian Lunch + Dinner
    Cuisine: Italian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 6 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Tuscan Orzo:

    • 2 shallots thinly sliced
    • 4 cloves garlic minced
    • 3 Tablespoons vegan butter
    • 1 ½ cups dried orzo pasta
    • 1 Tablespoon tomato paste
    • 1 teaspoon Italian seasoning
    • salt & pepper to taste
    • 4 cups vegetable broth add more if needed
    • 13.5 ounce can full fat coconut milk
    • 1 cup cooked cannellini beans
    • ½ cup sun-dried tomatoes chopped
    • 3 cups fresh spinach

    Optional Toppings:

    • ½ cup cherry tomatoes cut in half
    • fresh basil
    • vegan parmesan

    Instructions

    • First, prep the veggies by thinly slicing the shallots and mincing the garlic. Set aside.
    • Next, add the vegan butter to the pot and melt over medium heat.
    • Once the butter has melted, add in the shallots and garlic. Cook for 3-5 minutes until the shallots are translucent and the garlic is fragrant.
    • Next, add in the dried orzo, tomato paste, Italian spices, and salt and pepper to your liking. Stir together to toast everything in the pot for about 1 minute.
    • Then, pour in the vegetable broth, canned coconut milk, cannellini beans, and sundried tomatoes.
    • Stir together and cook the orzo uncovered on medium heat for about 15-20 minutes or until the orzo has fully cooked through and is al dente. It is important to continuously stir the orzo while it is cooking so it does not stick to the bottom of the pot.
    • Next, add the fresh spinach and stir it into the cooked orzo. Continue cooking everything together for another 2 minutes. If desired, season with additional salt and pepper at this time.
    • Remove the orzo from the heat and serve immediately with slicing cherry tomatoes, fresh basil, and vegan parmesan. Enjoy!

    Notes

    • Orzo can be stored in a closed container in the fridge for 3-5 days or in the freezer for up to 1 month.
    • I prefer using Voilife Vegan Parmesan as a topping.
    • To make this recipe I used the Staub Cocotte in Blueberry

    Nutrition

    Serving: 1bowl (without toppings) | Calories: 396kcal | Carbohydrates: 47g | Protein: 11g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 729mg | Potassium: 826mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1867IU | Vitamin C: 10mg | Calcium: 79mg | Iron: 5mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Reader Interactions

    Comments

    1. Fran says

      January 24, 2023 at 11:24 pm

      5 stars
      This is yummy! Definitely will make this again and again.

      Reply
    2. Jamie Davis says

      January 10, 2023 at 4:03 am

      So great!!! I'm bringing the leftovers to share with coworkers. Great recipe.

      Reply
    3. Deborah says

      January 03, 2023 at 12:46 am

      I made this recipe yesterday and my whole family loved it! It was very quick to put together and the flavors were so rich and creamy, you would think it took hours. I will be making this again for sure. Thank you for such a great recipe.

      Reply
      • Megan says

        January 03, 2023 at 1:06 am

        You're so welcome! 🙂

        Reply
    4. Yvonne says

      October 17, 2022 at 11:56 pm

      This was "slap your momma good" I really enjoyed it and everyone did. Simple instructions also helped.

      Reply
      • Megan says

        October 18, 2022 at 1:06 pm

        Love to hear it thanks for the review 🙂

        Reply
    5. Kristan says

      May 22, 2022 at 7:18 am

      5 stars
      This was delicious, thank you Megan! Creamy and decadent, just what we needed on a cold day. I added some baby portabellos to sneak in more veggies. Cheers from Australia.

      Reply
      • Megan says

        May 22, 2022 at 6:30 pm

        So happy you liked it- mushrooms sound like the best addition 🙂

        Reply
    6. Diane says

      April 26, 2022 at 10:38 pm

      5 stars
      This is so delicious. Great flavors and a comforting dish. This will be great for a crowd. Xoxo

      Reply
      • Megan says

        April 26, 2022 at 10:46 pm

        So happy you liked it!! 🙂

        Reply

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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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