This creamy vegan Tuscan orzo is a comforting dish that brings together tender orzo pasta, fresh vegetables, and a rich, plant-based sauce. It’s super yummy and perfect for any night!
Honestly, it feels like a warm hug in a bowl. I sometimes add extra spinach because, well, who can resist more greens? Plus, it’s easy to whip up on busy days!
Key Ingredients & Substitutions
Orzo Pasta: This rice-shaped pasta adds a unique texture. If you can’t find orzo, you can substitute it with any small pasta like ditalini or even quinoa for a gluten-free option.
Coconut Milk: It gives a rich creaminess to the dish. If you’re not a fan or need a lower-fat option, you can use almond milk or unsweetened soy milk, but it may be less creamy.
Sun-Dried Tomatoes: They add a wonderful burst of flavor. If you don’t have them, diced roasted red peppers can also work well to bring a different sweetness to the dish.
Nutritional Yeast: This ingredient gives a cheesy flavor without dairy. If you’re allergic or don’t have it, you could skip it, but consider adding a bit of vegan cheese for a similar taste.
How Do I Make Sure My Sauce is Smooth and Creamy?
Achieving a perfectly creamy sauce is key to this dish. It starts with blending the soaked cashews and liquids. Make sure to soak the cashews long enough; 15 minutes in hot water usually does the trick. You’ll want to blend until it’s completely smooth.
- Use a high-speed blender if you have one, as it will help achieve that creamy texture.
- Start with the liquids first before adding the cashews to ensure everything blends well.
- Don’t rush this step! A smooth sauce makes the dish more enjoyable.
Creamy Vegan Tuscan Orzo
Ingredients You’ll Need:
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup cherry tomatoes, halved
- 2 cups fresh baby spinach (or kale)
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup canned coconut milk (full-fat) or unsweetened plant-based cream
- 1/4 cup raw cashews, soaked in hot water for 15 minutes and drained
- 1/2 cup vegetable broth
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon dried Italian herbs (oregano, basil, thyme mix)
- Salt and freshly ground black pepper, to taste
- Fresh basil or parsley for garnish
How Much Time Will You Need?
This creamy vegan Tuscan orzo takes about 30 minutes to make, with around 10 minutes for preparation and 20 minutes for cooking. It’s a quick and satisfying meal that’s perfect for any night of the week!
Step-by-Step Instructions:
1. Cook the Orzo:
Start by bringing a pot of salted water to a boil. Once boiling, add in the orzo pasta and cook according to the package instructions until al dente. After it’s cooked, drain the orzo and set it aside for later.
2. Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté it for about 3-4 minutes, or until it becomes translucent. Then, add the minced garlic and cook for another minute until it’s fragrant.
3. Add the Tomatoes:
Next, stir in the halved cherry tomatoes and the chopped sun-dried tomatoes. Allow them to cook for 3-4 minutes, stirring occasionally, until the tomatoes soften and release their juices.
4. Incorporate the Greens:
Now it’s time to add the fresh spinach (or kale) to the skillet. Cook for about 2 minutes, stirring occasionally, until the greens are wilted and vibrant.
5. Make the Sauce:
In a blender, combine the soaked cashews, coconut milk (or plant cream), vegetable broth, nutritional yeast, lemon juice, and dried Italian herbs. Blend until the mixture is completely smooth and creamy. This is where all the richness comes from!
6. Combine Everything:
Pour the creamy sauce into the skillet with your sautéed veggies. Stir everything together and let it simmer for 3-5 minutes, allowing the sauce to thicken slightly.
7. Toss in the Orzo:
Add the cooked orzo to the skillet. Gently toss everything together until the orzo is well coated in the creamy sauce. Heat it through for another 2-3 minutes, allowing all the flavors to meld.
8. Season and Serve:
Finally, taste and season your dish with salt and freshly ground black pepper as needed. Remove it from the heat, garnish with fresh basil or parsley, and serve warm.
Enjoy this creamy, flavorful vegan Tuscan orzo as an easy weeknight dinner or a cozy meal anytime! It’s simply delicious and packed with nutrients!
FAQ About Creamy Vegan Tuscan Orzo
Can I Use Gluten-Free Orzo?
Absolutely! There are gluten-free orzo options available made from rice or corn. Just be sure to cook it according to package instructions, as cooking times may vary from traditional orzo.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of vegetable broth or water to keep it creamy.
Can I Add Other Vegetables?
Definitely! Feel free to get creative! You can add bell peppers, zucchini, or mushrooms based on your preference. Just make sure to sauté them alongside the onions and garlic for even cooking.
What Can I Use Instead of Cashews?
If you’re looking for a nut-free option, you can substitute the cashews with silken tofu or blended avocado for creaminess. Adjust the quantities as needed to achieve your desired texture.
