Tomato Basil Orzo (Vegan)

Watch the garlic and chili flakes closely as they cook in the oil — they go from golden to burnt in a matter of seconds, and burnt garlic will make the whole dish taste bitter.

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.

A few ingredients do most of the work in this recipe. The orzo pasta provides the hearty base that carries the sauce. The olive oil brings fruity depth and helps carry the other flavors. The garlic cloves builds a savory, aromatic base. The cherry tomatoes adds bright acidity and juicy body.