Roasted Tomato Pesto Orzo
Creamy & delicious, this Roasted Tomato Pesto Orzo is a vegan dream! Tomatoes & garlic are roasted until tender and cooked with orzo & pesto!
Equipment
- baking dish
Ingredients
FOR THE ROASTED TOMATOES
- 16 ounces tomatoes I used mini heirloom tomatoes
- 4 cloves garlic smashed
- 1 shallot cut in half & quartered
- 1/4 cup olive oil
- salt & pepper
FOR THE ORZO
- 1 tablespoon olive oil
- 1 cup orzo dry
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1/4 teaspoon pepper
- red pepper flakes to taste
- 2 cups broth I used vegan chicken broth
- 2 tablespoons vegan pesto plus more for serving
- 1/4 cup non-dairy milk unsweetened
- fresh basil for serving
Instructions
- Preheat the oven to 375 degrees.
- Add the tomatoes, garlic, shallot, oil and a pinch of salt & pepper to a baking dish. Toss to coat and place in the oven for 40 minutes. Remove from the oven.
- Heat the oil in a skillet over medium heat. Add the dry orzo and toast for 2 minutes, stirring frequently. Add the tomato paste and continue to toast for another 2 minutes. Add the dry seasonings a cook for 1 more minute. Pour in everything from the baking dish (including the juices), the broth and pesto. Gently smash the tomatoes & garlic with the back of a wooden spoon. Bring to a boil, cover, lower the heat and simmer for 15 minutes.
- Remove the lid, add the non-dairy milk and smash the tomatoes again. Bring to a boil again, cover, lower the heat and simmer for 10 more minutes.
- Remove the lid and stir. Taste and add salt if needed - if the orzo is still crunchy, you can add a little more broth and cook for another 5 minutes.
- To serve, drizzle some more pesto over the orzo and top with fresh basil.
Video
Nutrition
Calories: 306kcal | Carbohydrates: 31g | Protein: 8g | Fat: 17g