This Creamy Vegan Tuscan Orzo Pasta is a cozy bowl of goodness! Made with tender orzo, fresh spinach, sun-dried tomatoes, and a rich, creamy sauce, it’s simply delicious.
You won’t believe it’s vegan! I love how quickly it comes together. Just cook, stir, and enjoy a comforting dish that feels special every time! Perfect for busy nights!
Key Ingredients & Substitutions
Orzo Pasta: Traditional orzo is made from semolina wheat, but you can use gluten-free orzo made from brown rice or quinoa if needed. It’s fun to experiment with different pasta shapes if you can’t find orzo!
Cherry Tomatoes: I love using a mix of colors for a vibrant look, but any fresh tomatoes will work. If they aren’t in season, go for canned diced tomatoes instead for convenience.
Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add great flavor. If you have dried ones, just soak them in warm water for about 15 minutes before chopping. This will help bring back some moisture.
Coconut Milk: Full-fat coconut milk gives a creamy texture, but if you prefer, use cashew or almond milk for a lighter option. Just keep in mind the flavor will have a different twist!
Raw Cashews: Soaking cashews enhances creaminess. If you’re nut-free, try using silken tofu blended until smooth as an alternative for the sauce.
How Do I Make the Perfect Creamy Texture?
The key to a creamy sauce in this dish lies in blending soaked cashews with nutritional yeast and a little water. Here’s how to get that perfect texture:
- Make sure to soak the cashews in hot water for at least 15 minutes. This softens them and helps create a smooth blend.
- When blending, start with a splash of water and add more if needed. You want the mixture to be creamy, not too thick.
- If the orzo mixture looks thick when you combine it with the cashew cream, feel free to add a bit of veggie broth or water to achieve your desired consistency.
Follow these tips, and you’ll have a delicious creamy sauce that coats every bite beautifully! Enjoy!
How to Make Creamy Vegan Tuscan Orzo Pasta
Ingredients You’ll Need:
- 1 cup orzo pasta (gluten-free if preferred)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved (a mix of colors if possible)
- 1/3 cup sun-dried tomatoes, chopped (oil-packed preferred)
- 3 cups fresh baby spinach
- 1 1/4 cups vegetable broth
- 1 cup canned coconut milk (full fat)
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
- Salt and freshly ground black pepper, to taste
- 1/4 cup raw cashews (soaked in hot water for 15 minutes, then drained)
- 2 tablespoons nutritional yeast (for cheesy flavor)
- Fresh basil leaves, for garnish
- Vegan Parmesan-style cheese (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 30 minutes from start to finish. You’ll spend about 10-15 minutes prepping your ingredients and another 15 minutes cooking the dish, making it a quick and easy meal perfect for busy evenings!
Step-by-Step Instructions:
1. Sauté the Garlic:
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until it becomes fragrant. Be careful not to burn the garlic!
2. Cook the Tomatoes:
Add the halved cherry tomatoes and chopped sun-dried tomatoes to the pan. Stir occasionally and cook until the tomatoes soften slightly, about 3-4 minutes. This will help release their natural sweetness.
3. Add the Orzo:
Stir in the orzo pasta, making sure it is well coated with the oil and the tomatoes. This adds flavor to the orzo!
4. Combine the Liquids:
Add the vegetable broth, coconut milk, tomato paste, and dried Italian herbs to the skillet. Stir everything together until well combined.
5. Simmer the Mixture:
Bring the mixture to a gentle simmer. Cover the pan and cook for about 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
6. Make the Cashew Cream:
While the orzo is cooking, blend the soaked cashews with the nutritional yeast and 2-3 tablespoons of water in a high-speed blender until smooth and creamy. This will create a delicious cream sauce!
7. Add the Spinach:
Once the orzo is cooked and tender, stir in the fresh spinach and allow it to wilt. This adds color and nutrients to your dish!
8. Mix in the Cashew Cream:
Add the cashew cream sauce to the skillet, stirring well to combine and make the dish creamy. Taste and season with salt and pepper as desired. If the sauce is too thick, add a splash of vegetable broth or water to loosen it up.
9. Garnish and Serve:
Turn off the heat and garnish with fresh basil leaves and a sprinkle of vegan Parmesan-style cheese if using. It’s a beautiful and inviting dish!
10. Enjoy Your Meal!
Serve the creamy vegan Tuscan orzo pasta warm and enjoy the delightful flavors of this comforting dish!
This recipe combines creamy plant-based flavors with bright tomatoes and fresh herbs, capturing the essence of Tuscan cuisine in a vegan, approachable meal. Happy cooking!
FAQ for Creamy Vegan Tuscan Orzo Pasta Recipe
Can I Use Regular Pasta Instead of Orzo?
Absolutely! While orzo is a great choice, you can substitute it with any small pasta like ditalini or even gluten-free pasta. Just adjust the cooking time according to the pasta package instructions.
What Can I Use Instead of Coconut Milk?
If you’re not a fan of coconut milk, you can use any unsweetened plant-based milk, like almond or cashew milk. Keep in mind that the flavor will be slightly different, so consider adding a touch of nutritional yeast for added creaminess and richness!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove over low heat, adding a splash of vegetable broth or water to loosen it up, as it may thicken when chilled.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the orzo and sauce in advance and store them separately in the fridge for up to 2 days. Just mix them together before serving, adding fresh spinach at that time, and reheat gently for the best results!
