Tomato Orzo

This tomato orzo recipe is a triple threat… It’s ready in 20 minutes, it’s a one-pot wonder, and it is an extraordinary pasta dish!

There are many reasons to love pasta. For me, the main one is that pasta is super-easy to cook and it’s so quick! Plus, pasta goes with virtually any ingredient.

When it comes to orzo in particular, I really enjoy the versatility that it brings. From vibrant salads and soups to delicious one-pot pasta like this tomato orzo, it’s a great addition to almost any dish.

Why You’ll Love This Recipe

• First and foremost, it is SO EASY! Minimal prep, and the dish is ready in 20 minutes.
• In addition to being a simple process, this tomato orzo recipe uses simple, wholesome ingredients (only eight!) that are good for your gut and good for your soul.
• Although I don’t claim authenticity here, this delicious recipe combines all the best elements of Italian cuisine. Pasta base? Check. Garlic? Check. Tomatoes and basil? Check and check.
• The words cannot express how amazing the texture of this orzo dish is. It’s like an incredibly creamy risotto with a classic combination of flavors coming together seamlessly.
• This recipe is easy to modify by adding or swapping veggies depending on what you have available. As a huge advocate for reducing food waste, I encourage you to use this recipe as an opportunity to get scrappy!

What is Orzo?

Orzo is a type of pasta that is shaped like small grains of rice. It is commonly used in various Mediterranean and Middle Eastern dishes. Despite its rice-like appearance, orzo is indeed a pasta made from durum wheat semolina, the same type of flour used to make traditional pasta.

Orzo is versatile and can be used in a variety of recipes, both as a main ingredient and as a side dish. It cooks relatively quickly and has a slightly chewy texture when cooked al dente. Because of its size and shape, orzo works well in soups, salads, casseroles, and pilafs. It can also be used in cold pasta salads or mixed with vegetables, herbs, and sauces.

How to Make This Recipe

Heat the olive oil in a large saucepan over medium heat. Add cherry tomatoes, salt and pepper. No need to cut the tomatoes beforehand!

Cover the pan with a lid and let the contents cook for five minutes, until the tomatoes are nice and soft. Using a spatula, gently press down on every tomato until they burst.

Next, add garlic and orzo, stirring everything together. Then, add vegetable broth and coconut milk and mix again. Lower the heat, and simmer until the pasta is fully cooked. This should take about 5-10 minutes.

Finally, to serve stir in fresh basil or spinach and vegan cheese (if using). Enjoy!

Hack It!

• If you’re trying to reduce the amount of oil you use in your diet, you can easily perform the first step without it. Make sure you use a quality, non-stick pan and that the saucepan is really hot before you add tomatoes.
• Gluten free? No problem. This recipe is basically a fusion of risotto and a regular pasta dish. So basically you have two ways to modify your meal. Option one is to make it with round, short-grained rice for a risotto vibe. Option two is to use gluten-free pasta, whether it is orzo or a different type. Feel free to add extra vegetable broth if needed.
• Lots of opportunity to get scrappy here! Half a bell pepper left in the fridge? Chop it up and add it to the pan! Have your own herb garden? This dish would go amazing with some thyme, parsley, oregano, or rosemary.
• If you find the taste of coconut milk a little too overwhelming, there are different ways to add creaminess to this dish. For instance, you could use cashew or sunflower cream, or a store-bought vegan cooking cream.
• Because this pasta is cooked together with the sauce, the leftovers will sort of stick together. Instead of eating a big clump of tomato orzo, you can scoop it into little “fritters”. Fry them in a pan or bake in an air fryer. Yum!

How to Choose the Best Tomatoes

Choosing the best tomatoes involves considering factors like appearance, texture, and aroma. Here’s a guide to help you select the tastiest and freshest tomatoes:

• Color. Look for vibrant, rich colors. Different types of tomatoes can range from deep red to yellow, orange, or even green when ripe. Avoid pale or dull-colored tomatoes.
• Firmness. Gently squeeze the tomato. It should yield slightly to pressure without being too soft or mushy. Avoid tomatoes that are overly hard or have soft spots.
• Texture. The skin should be smooth and free from wrinkles, cracks, or blemishes. A rough or wrinkled texture might indicate an older or less fresh tomato.
• Size and shape. Choose tomatoes that are plump and well-rounded. Irregular shapes or excessive flattening could indicate uneven ripening or poor quality.
• Aroma. Smell the stem end of the tomato. A ripe tomato should have a distinct, fresh, and slightly sweet aroma. If it lacks fragrance or smells sour, it might not be at its best.
• Weight. Heavier tomatoes are often juicier and more flavorful. Lift a few tomatoes of similar size and choose the one that feels heavier.
• Stem and leaves. A fresh tomato should have a green, intact stem. Avoid those with a dried-up or missing stem. The leaves around the stem should also be green and fresh.
• Variety. Different tomato varieties offer different flavors and textures. Experiment with various types to find your favorites.
• Season: Tomatoes are usually at their best during their local growing season. They tend to be more flavorful and fresh when in season.
• Source: Purchase tomatoes from reputable sources such as farmers’ markets, local produce stands, or your own garden. These options often offer fresher and more flavorful tomatoes compared to those found in supermarkets.

Remember that perfect appearance doesn’t always guarantee the best flavor. Sometimes, heirloom or less uniform-looking tomatoes might have incredible taste. It’s also a good idea to buy tomatoes a day or two before you plan to use them to ensure optimal freshness.

Other Tomato Recipes You’ll Love

• Homemade Sun Dried Tomatoes
• Sun Dried Tomato Pasta
• Roasted Cherry Tomato Soup
• Caramelized Onion Tomato Pasta
• Easy Tomato Powder

If you love simple, beginner-friendly recipes like this one, you should get a copy of the PlantYou Cookbook! It has a great collection of WFPB recipes for every occasion. I am a visual learner, so it was very important to me that the book is user-friendly. That’s why each recipe is accompanied by a helpful infographic detailing the ingredients. I truly wish I had a book like this when I became plant-based!

And if you prefer a more dynamic way of cooking, check out the PlantYou Planner! It’s a fully customizable meal planner app with a huge database of easy vegan recipes. You have an amazing opportunity to try out the free version of the app with access to 25 AMAZING PLANT-BASED MEALS, as well as our signature BEGINNER VEGAN MEAL PLAN! Well… What are you waiting for?

I have also recently collaborated with an amazing women-led supplement company to create a multinutrient aimed at plant-based and plant-centered eaters. With Complement x PlantYou Essential, thriving on a vegan diet has never been easier!