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Tuscan Vegan Orzo with Spinach, Sun-Dried Tomatoes, and Coconut Milk Recipe

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3.9 from 7 reviews

This Tuscan Orzo recipe is a creamy, comforting vegan pasta dish featuring tender orzo cooked with shallots, garlic, sun-dried tomatoes, cannellini beans, and fresh spinach, all enriched with coconut milk and Italian seasonings. It’s a delightful one-pot meal perfect for a nutritious lunch or dinner.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Vegetables and Aromatics

  • 2 shallots (thinly sliced)
  • 4 cloves garlic (minced)
  • 1/2 cup sun-dried tomatoes (chopped)
  • 3 cups fresh spinach
  • 1/2 cup cherry tomatoes (cut in half)
  • fresh basil (for garnish)

Pantry and Refrigerated Items

  • 3 tablespoons vegan butter
  • 1 1/2 cups dried orzo pasta
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • salt & pepper to taste
  • 4 cups vegetable broth (add more if needed)
  • 13.5 ounce can full fat coconut milk
  • 1 cup cooked cannellini beans
  • vegan parmesan (for garnish)

Instructions

  1. Prep the Veggies: Thinly slice the shallots and mince the garlic. Set aside for later use.
  2. Melt Vegan Butter: Add the vegan butter to a pot and melt it over medium heat.
  3. Sauté Shallots and Garlic: Once the butter has melted, add the sliced shallots and minced garlic to the pot. Cook for 3-5 minutes until shallots are translucent and garlic is fragrant.
  4. Toast Orzo and Seasonings: Add the dried orzo, tomato paste, Italian seasoning, salt, and pepper to the pot. Stir well and toast everything together for about 1 minute to enhance flavors.
  5. Add Liquids and Beans: Pour in the vegetable broth, canned coconut milk, cooked cannellini beans, and chopped sun-dried tomatoes. Stir to combine.
  6. Cook Orzo: Cook the mixture uncovered on medium heat for 15-20 minutes, stirring continuously to prevent sticking, until the orzo is al dente and fully cooked.
  7. Incorporate Spinach: Add the fresh spinach to the pot and stir it into the cooked orzo. Continue cooking for an additional 2 minutes. Adjust seasoning with more salt and pepper if desired.
  8. Serve: Remove the orzo from heat and serve immediately. Top with halved cherry tomatoes, fresh basil, and vegan parmesan. Enjoy your creamy Tuscan Orzo!

Notes

  • Continuous stirring during orzo cooking is important to prevent sticking and ensure even cooking.
  • You can add extra vegetable broth if the orzo absorbs too much liquid and appears dry while cooking.
  • For a nuttier flavor, lightly toast the orzo before adding liquids as suggested in the recipe.
  • Vegan parmesan can be substituted with nutritional yeast for a dairy-free option.
  • This dish reheats well and can be stored in the refrigerator for up to 3 days.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tuscan
  • Diet: Vegan

Find it online: https://yourdailycook.com/tuscan-vegan-orzo-with-spinach-sun-dried-tomatoes-and-coconut-milk-recipe/