Tomato Basil Orzo (Vegan)
Beverages
Ingredients:
- 300 g (10.5 oz) orzo pasta
- 3 tbsp olive oil
- 4 garlic cloves, thinly sliced
- ½ tsp chili flakes, or to taste
- 500 g (about 3 cups) cherry tomatoes, halved
- 2 tbsp tomato paste
- ½ cup (120 ml) dry white wine or vegetable broth
- 1½ cups (360 ml) vegetable broth, plus more as needed
- 1 tsp salt, or to taste
- ¼ tsp black pepper
- 1 tsp sugar or maple syrup
- 1 cup (25 g) fresh basil leaves, roughly torn
- 2 tbsp extra virgin olive oil, for finishing
- 1 tbsp lemon juice
- 3 tbsp nutritional yeast or vegan parmesan, for serving (optional)
Equipments:
- Large wide skillet or shallow saucepan (at least 28 cm / 11 inches)
- Wooden spoon or silicone spatula
- Ladle or measuring jug (for adding broth gradually)
- Knife and cutting board
- Grater or microplane (for lemon zest if adding)
Features:
20 minutes or less
Refined Sugar-Free
Gluten-Free
Grain-Free
Soy-Free
Nut-Free
Raw
Nutrition:
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Instructions:
- Bloom the Garlic and Chili
Heat 3 tbsp olive oil in a large, wide skillet or shallow saucepan over medium heat. Add the sliced garlic and chili flakes and cook for 2–3 minutes, stirring often, until the garlic is golden and fragrant — watch carefully, it goes from golden to burnt quickly. The garlic should be pale golden, not dark brown. - Cook the Tomatoes
Add the halved cherry tomatoes and tomato paste to the pan. Stir to combine and cook over medium-high heat for 6–8 minutes, stirring occasionally, until the tomatoes have broken down, released their juices, and the mixture looks jammy and concentrated. Add the sugar or maple syrup and stir through — this balances the acidity of the tomatoes without making it sweet. - Deglaze
Pour in the white wine or vegetable broth and stir to lift any caramelized bits from the base of the pan. Let it bubble and reduce for 1–2 minutes until almost fully absorbed. - Add the Orzo
Add the dry orzo directly to the pan and stir to coat in the tomato mixture. Pour in the vegetable broth, stir well, and bring to a simmer. Cook over medium heat, stirring frequently — much like risotto — for 10–12 minutes until the orzo is al dente and has absorbed most of the liquid. Add extra splashes of broth if needed to keep the orzo loose and saucy. It should be creamy and saucy, not dry. - Finish
Remove from the heat. Stir in the lemon juice and finishing olive oil. Taste and adjust salt, pepper, and chili. Let rest for 1–2 minutes — the orzo will thicken slightly as it sits. - Add the Basil and Serve
Tear the fresh basil directly over the pan and fold through gently — add it off the heat so it stays bright green and fragrant. Serve immediately from the pan into wide bowls, topped with nutritional yeast or vegan parmesan and an extra drizzle of olive oil. A few extra basil leaves on top make it look beautiful.
Notes:
This orzo is cooked risotto-style — the pasta absorbs the broth gradually and releases its starch into the sauce, creating a naturally creamy, saucy texture without any cream or butter. The key is to stir frequently and add broth little by little rather than all at once. Unlike risotto, orzo is more forgiving and much faster — you can add all the broth at once and check occasionally, but stirring more often gives a creamier result.
Cherry tomatoes are ideal — they break down quickly, stay sweet, and have enough water content to create a saucy base without needing canned tomatoes. In winter when cherry tomatoes are less flavorful, add an extra tablespoon of tomato paste and a pinch more sugar to compensate.
Tips:
Don’t rush the tomatoes — the 6–8 minutes of cooking is what transforms them from raw and acidic to jammy and sweet. Keep the heat at medium-high and let them spit and bubble. The tomato paste is the depth — cook it with the tomatoes rather than adding it later to allow it to caramelize slightly, which removes the raw tinny taste. Stir the orzo frequently once the broth goes in — this is what releases the starch and makes it saucy and creamy. Add basil at the very end, off the heat, so it stays bright green and fragrant. Pre-wilted basil turns dark and loses its aroma.
Storage:
Store in an airtight container in the fridge for up to 3 days. The orzo will absorb all remaining liquid and thicken significantly as it cools — this is normal. Reheat in a pan over low heat with a good splash of vegetable broth or water, stirring until loose and saucy again. Add fresh basil after reheating. Not suitable for freezing — orzo becomes mushy after thawing.
Swaps:
Add 1 can (400 g) of white beans or chickpeas for extra protein — stir in with the broth. Stir in 2 cups of baby spinach at the end for a green element. Swap cherry tomatoes for canned crushed tomatoes (400 g) for a richer, deeper sauce — reduce the added broth slightly. Add 1 tbsp capers and a handful of Kalamata olives for a puttanesca-style version. Use lemon zest in addition to lemon juice for a brighter, more citrusy finish. Top with toasted pine nuts for crunch. Swap basil for fresh oregano or a mix of basil and flat-leaf parsley. For a gluten-free version, use a gluten-free orzo or substitute with risoni made from rice.
Tomato Basil Orzo (Vegan)
Ingredients:
- 300 g (10.5 oz) orzo pasta
- 3 tbsp olive oil
- 4 garlic cloves, thinly sliced
- ½ tsp chili flakes, or to taste
- 500 g (about 3 cups) cherry tomatoes, halved
- 2 tbsp tomato paste
- ½ cup (120 ml) dry white wine or vegetable broth
- 1½ cups (360 ml) vegetable broth, plus more as needed
- 1 tsp salt, or to taste
- ¼ tsp black pepper
- 1 tsp sugar or maple syrup
- 1 cup (25 g) fresh basil leaves, roughly torn
- 2 tbsp extra virgin olive oil, for finishing
- 1 tbsp lemon juice
- 3 tbsp nutritional yeast or vegan parmesan, for serving (optional)
Equipments:
- Large wide skillet or shallow saucepan (at least 28 cm / 11 inches)
- Wooden spoon or silicone spatula
- Ladle or measuring jug (for adding broth gradually)
- Knife and cutting board
- Grater or microplane (for lemon zest if adding)
Features:
Instructions:
- Bloom the Garlic and Chili
Heat 3 tbsp olive oil in a large, wide skillet or shallow saucepan over medium heat. Add the sliced garlic and chili flakes and cook for 2–3 minutes, stirring often, until the garlic is golden and fragrant — watch carefully, it goes from golden to burnt quickly. The garlic should be pale golden, not dark brown. - Cook the Tomatoes
Add the halved cherry tomatoes and tomato paste to the pan. Stir to combine and cook over medium-high heat for 6–8 minutes, stirring occasionally, until the tomatoes have broken down, released their juices, and the mixture looks jammy and concentrated. Add the sugar or maple syrup and stir through — this balances the acidity of the tomatoes without making it sweet. - Deglaze
Pour in the white wine or vegetable broth and stir to lift any caramelized bits from the base of the pan. Let it bubble and reduce for 1–2 minutes until almost fully absorbed. - Add the Orzo
Add the dry orzo directly to the pan and stir to coat in the tomato mixture. Pour in the vegetable broth, stir well, and bring to a simmer. Cook over medium heat, stirring frequently — much like risotto — for 10–12 minutes until the orzo is al dente and has absorbed most of the liquid. Add extra splashes of broth if needed to keep the orzo loose and saucy. It should be creamy and saucy, not dry. - Finish
Remove from the heat. Stir in the lemon juice and finishing olive oil. Taste and adjust salt, pepper, and chili. Let rest for 1–2 minutes — the orzo will thicken slightly as it sits. - Add the Basil and Serve
Tear the fresh basil directly over the pan and fold through gently — add it off the heat so it stays bright green and fragrant. Serve immediately from the pan into wide bowls, topped with nutritional yeast or vegan parmesan and an extra drizzle of olive oil. A few extra basil leaves on top make it look beautiful.
