Creamy One Pot Tomato & Coconut Orzo

12 Nov 2024

10 MINS

20 MINS

INGREDIENTS
200g orzo pasta
1 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
400g canned chopped tomatoes
1 can (400ml) coconut milk
250ml vegetable stock
1 tsp smoked paprika
1 tsp dried oregano
½ tsp chilli flakes
Salt and pepper, to taste
2 tbsp nutritional yeast
A handful of fresh spinach
Fresh basil leaves, for garnish
Grated parmesan or vegan cheese, for serving

METHOD

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes, until softened. Add the minced garlic and cook for another 1-2 minutes, until fragrant.

2. Pour in the canned tomatoes, smoked paprika, oregano, and chilli flakes (if using). Stir everything together and let it simmer for about 5 minutes to allow the flavours to combine.

3. Stir in the orzo pasta, followed by the coconut milk and vegetable stock. Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for about 10-12 minutes, stirring occasionally to prevent the orzo from sticking. If it becomes too thick, add a bit more vegetable stock or water.

4. Once the orzo is cooked and creamy, stir in the spinach (if using) and let it wilt for a minute or two. You can also add the nutritional yeast at this point for a cheesy, umami flavour.

5. Taste the orzo and season with salt and pepper to your liking. Serve with fresh basil leaves and a sprinkle of grated parmesan or vegan cheese on top if you’d like.

TIP

Serve with warm pita or flatbread for a Mediterranean-inspired twist.

Vegan Orzo One-Pot