Description
A rich and comforting one-pot vegan pasta dish made with coconut milk, sun-dried tomatoes, spinach, and cannellini beans—perfect for a hearty, dairy-free dinner.
Ingredients
Tuscan Orzo:
- 2 shallots, thinly sliced
- 4 cloves garlic, minced
- 3 tbsp vegan butter
- 1½ cups dried orzo pasta
- 1 tbsp tomato paste
- 1 tsp Italian seasoning
- Salt & pepper to taste
- 4 cups vegetable broth (add more if needed)
- 1 (13.5 oz) can full-fat coconut milk
- 1 cup cooked cannellini beans
- ½ cup sun-dried tomatoes, chopped
- 3 cups fresh spinach
Optional Toppings:
- ½ cup cherry tomatoes, halved
- Fresh basil
- Vegan parmesan
Instructions
- In a large pot, melt vegan butter over medium heat. Sauté shallots until soft, then add garlic.
- Stir in tomato paste, Italian seasoning, and orzo. Toast for 1–2 minutes.
- Add broth and simmer 8–10 minutes, stirring often. Add more broth if needed.
- Stir in coconut milk, beans, sun-dried tomatoes, and spinach. Simmer until creamy and spinach wilts.
- Season with salt and pepper. Serve hot with optional toppings.
Notes
- Use full-fat coconut milk for the best creamy texture.
- Add mushrooms or kale for extra veggies.
- Stir gently to avoid sticking while orzo cooks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes