Creamy Spinach Orzo with Burst Tomatoes
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This Creamy Spinach Orzo with Burst Tomatoes is dairy-free and packed with summer flavors. A tasty side dish or main!
Looking for a summer showstopper? This Creamy Spinach Orzo with Burst Tomatoes is the perfect centerpiece for your BBQ! Tomatoes are roasted until burst and then placed on top of creamy spinach orzo. I also threw some chickpeas into the mix for some plant protein! This is great as a main or a side.
Here’s what you need
Ingredients
- chickpeas
- cherry tomatoes
- oil – I used avocado oil
- smoked paprika
- garlic powder
- dried parsley
- salt & pepper
- vegan butter
- garlic
- shallot
- orzo
- broth – I used vegan chicken broth
- frozen spinach
- non-dairy cream – or sub non-dairy milk
- basil
Equipment
- baking dish
- skillet
Steps
Step 1: Prep the Chickpeas & Tomatoes
The first thing we want to do is get the chickpeas and tomatoes in the oven.
Just add the chickpeas, tomatoes, oil & dry seasonings to the baking dish and toss to coat. Place in the oven for 30 minutes, or until the tomatoes are tender.
Step 2: Make the Orzo
Meanwhile, melt the vegan butter in a skillet over medium heat. Add the garlic & shallot and cook down for 1 minute. Pour in the orzo and toast for a couple of minutes, stirring frequently.
Pour in the broth & spinach and bring to a boil. Lower the heat and simmer (uncovered) for about 20 minutes, stirring frequently. If the orzo isn’t cooked through after 20 minutes, add a little more broth and cook for another 5 minutes.
Add the cream, basil & a pinch of pepper to the orzo and mix until combined. Taste and adjust the seasonings if needed.
Step 3: Assemble & Serve
When it comes to serving, I like to put everything on a big serving platter – it just looks pretty. But you could totally serve this straight out of the skillet.
Transfer the orzo to a serving platter and pour over the chickpeas, tomatoes and all of the juices from the baking dish. Top with more basil and serve.
This is such a fun one for summer that everyone will love!
Tips & Tricks
I left my cherry tomatoes on the vine – mostly because it looks pretty. You can definitely have them loose, off the vine, and just toss them with the chickpeas. If you leave them on the vine, then just place them on top of the chickpeas and gently toss them with some of the oil.
The non-dairy creams I like are Ripple and the heavy whipping cream from Trader Joe’s.
Need more recipe inspo? Check these out:
Creamy Spinach Orzo with Burst Tomatoes
Ingredients
- 1 15-ounce can chickpeas drained & rinsed
- 12 ounces cherry tomatoes see notes
- 2 tablespoons oil I used avocado oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 2 tablespoons vegan butter or sub oil
- 4 cloves garlic minced
- 1 shallot finely diced
- 1.5 cups orzo dry
- 2.5 cups broth I used vegan chicken broth
- 8 ounces frozen spinach thawed & drained
- 1/2 cup non-dairy cream or sub non-dairy milk, unsweetened
- 2 tablespoons basil chopped, plus more for serving
Equipment
- baking dish
Instructions
- Preheat the oven to 375 degrees and line a baking dish with parchment paper.
- Add the chickpeas, tomatoes, oil & dry seasonings to the baking dish and toss to coat. Place in the oven for 30 minutes, or until the tomatoes are tender.
- Meanwhile, melt the vegan butter in a skillet over medium heat. Add the garlic & shallot and cook down for 1 minute. Pour in the orzo and toast for a couple of minutes, stirring frequently. Pour in the broth & spinach and bring to a boil. Lower the heat and simmer (uncovered) for about 20 minutes, stirring frequently. If the orzo isn't cooked through after 20 minutes, add a little more broth and cook for another 5 minutes.
- Add the cream, basil & a pinch of pepper to the orzo and mix until combined. Taste and adjust the seasonings if needed.
- Transfer the orzo to a serving platter and pour over the chickpeas, tomatoes and all of the juices from the baking dish. Top with more basil and serve.
Video
Notes
- I left my cherry tomatoes on the vine – mostly because it looks pretty. You can definitely have them loose, off the vine, and just toss them with the chickpeas. If you leave them on the vine, then just place them on top of the chickpeas and gently toss them with some of the oil.
- The non-dairy creams I like are Ripple and the heavy whipping cream from Trader Joe’s.
Thanks for this delicious recipe!
So glad you loved it Julia!
This is a winner and going to be on regular rotation at my house. You make vegan cooking so easy! Thank you!!
This was easy to put together and very tasty. I used fresh parsley because I happened to have some, 1/2 an onion instead of a shallot.
So glad you loved it Tonya!