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A serving of baked orzo with veggies.

Baked Orzo With Veggies

Print Recipe
Delicious one-pan orzo casserole recipe from the Scrappy Cookbook.
Course Main Course
Cuisine American
Keyword creamy orzo, easy one pot recipe, easy vegan recipe, low waste, one pan casserole, one pan recipe, one pot casserole, one pot pasta dish, orzo casserole, scrappy cookbook, scrappy cooking, zero waste
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6
Calories 483.2
Author carleigh

Equipment

Ingredients

  • 1 red onion chopped
  • 2 cups diced vegetables zucchini, broccoli, bell pepper, eggplant, cauliflower, or a mixture
  • 15 oz chickpeas, white beans, or navy beans 1 can, drained and rinsed
  • 1½ cups cherry tomatoes
  • ¼ cup sundried tomatoes chopped
  • 2 cloves garlic minced
  • 1 tsp salt
  • 2 tbsp tomato paste
  • 2¾ cups vegetable broth
  • ½ cup coconut milk
  • 16 oz orzo dry, gluten-free if needed
  • 2 cups baby spinach chopped
  • vegan feta to garnish, optional

Instructions

  • Preheat oven to 400℉.
  • Add the onion, diced veggies, chickpeas, cherry tomatoes, sun dried tomatoes, garlic, salt, tomato paste and a 1/4 cup of the vegetable broth to a 9 x 5 casserole dish. Bake for 25 minutes, until the vegetables are soft.
  • Add the remaining vegetable broth, coconut milk and orzo to the dish, and stir. Cover with tinfoil or a lid and bake for 15 to 25 minutes, until the orzo is cooked. 
  • Remove from the oven and stir in the fresh spinach. Enjoy immediately – with vegan feta if desired. 

Notes

  • Learn how to make sun dried tomatoes, and you'll never have to buy them again! You will also find a homemade sun dried tomato recipe in my book!
  • An integral part of this recipe is using the produce you have on hand. That's why you can use a mix of veggies and beans of your choice.
  • You can make this recipe double-scrappy with vegetable broth made from food scraps. You guessed it - the recipe is in the cookbook!
  • Gluten-free? This baked orzo with veggies works exactly the same with gluten-free pasta.
  • If you find coconut milk too strong-tasting, try adding cashew cream instead.

Nutrition

Calories: 483.2kcal | Carbohydrates: 87.2g | Protein: 19.1g | Fat: 7.4g | Saturated Fat: 4g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 0.8g | Sodium: 900mg | Potassium: 888.1mg | Fiber: 10.2g | Sugar: 11g | Vitamin A: 1673IU | Vitamin C: 43.2mg | Calcium: 95mg | Iron: 5mg