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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!
4.78 from 9 votes
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Course: Vegetarian Lunch + Dinner
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings

Ingredients 

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!