Vegan Sun-Dried Tomato Orzo – Creamy, Comforting, and Weeknight-Friendly

This Vegan Sun-Dried Tomato Orzo is the kind of cozy, satisfying dish you’ll want on repeat. It’s creamy without cream, rich without being heavy, and packed with deep tomato flavor in every bite. Orzo cooks quickly, so this is perfect for busy nights, but it still feels special enough for guests.

The sauce comes together in one pan, and the clean-up is easy. If you love simple pantry meals that taste like a treat, this one’s for you.

Vegan Sun-Dried Tomato Orzo - Creamy, Comforting, and Weeknight-Friendly

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• Orzo (about 12 oz; whole wheat or gluten-free if preferred)
• Sun-dried tomatoes in oil (1/2 cup, chopped, plus 1–2 tablespoons of the oil)
• Olive oil (if your sun-dried tomatoes aren’t packed in oil)
• Yellow onion (1 small, finely diced)
• Garlic (3–4 cloves, minced)
• Vegetable broth (4 cups, low-sodium)
• Unsweetened non-dairy milk (1 cup; oat, almond, or soy)
• Nutritional yeast (2–3 tablespoons)
• Tomato paste (2 tablespoons)
• Lemon (1; for zest and juice)
• Baby spinach or baby kale (2–3 cups, loosely packed)
• Fresh basil (small handful, chopped)
• Crushed red pepper flakes (optional)
• Salt and black pepper (to taste)
• Optional toppings: toasted pine nuts, vegan parmesan, extra basil

Method

 

1. Prep your ingredients. Chop the sun-dried tomatoes and reserve 1–2 tablespoons of their oil. Dice the onion, mince the garlic, and roughly chop the spinach and basil. Zest the lemon, then halve it.
2. Warm the base. In a large, deep skillet or saucepan, heat the sun-dried tomato oil (or olive oil) over medium heat. Add the onion with a pinch of salt and cook 3–4 minutes until translucent.
3. Build flavor. Stir in the garlic and tomato paste. Cook 1–2 minutes, stirring, until the tomato paste darkens slightly and smells sweet and savory.
4. Toast the orzo. Add the orzo and cook 1 minute, stirring to coat the grains with the tomato-garlic mixture. This helps keep the orzo a touch al dente and adds a nutty note.
5. Add liquid and simmer. Pour in the vegetable broth and add the chopped sun-dried tomatoes. Bring to a gentle simmer. Reduce heat to medium-low and cook, stirring often, for 9–11 minutes, until the orzo is tender and most of the liquid is absorbed.
6. Make it creamy. Stir in the non-dairy milk and nutritional yeast. Simmer 2–3 minutes more, stirring frequently, until the sauce is silky and coats the orzo. If it looks too thick, add a splash of broth or milk.
7. Finish with greens and brightness. Fold in the spinach and cook just until wilted, about 1 minute. Add lemon zest and a squeeze of lemon juice. Taste and season with salt, pepper, and a pinch of red pepper flakes if you like heat.
8. Serve and garnish. Remove from heat and let sit 1–2 minutes to thicken. Top with chopped basil and optional vegan parmesan or toasted pine nuts. Serve warm.

Why This Recipe Works

This orzo leans on clever plant-based swaps to hit all the comforting notes. The starch from the orzo naturally thickens the sauce, while a touch of non-dairy milk and nutritional yeast add creaminess and umami.

Sun-dried tomatoes bring intense flavor and a little sweetness that balances the savory garlic and herbs. Cooking the orzo directly in broth keeps the flavor concentrated. The result is a silky, spoonable pasta that tastes far more complex than the short ingredient list suggests.

Shopping List

• Orzo (about 12 oz; whole wheat or gluten-free if preferred)
• Sun-dried tomatoes in oil (1/2 cup, chopped, plus 1–2 tablespoons of the oil)
• Olive oil (if your sun-dried tomatoes aren’t packed in oil)
• Yellow onion (1 small, finely diced)
• Garlic (3–4 cloves, minced)
• Vegetable broth (4 cups, low-sodium)
• Unsweetened non-dairy milk (1 cup; oat, almond, or soy)
• Nutritional yeast (2–3 tablespoons)
• Tomato paste (2 tablespoons)
• Lemon (1; for zest and juice)
• Baby spinach or baby kale (2–3 cups, loosely packed)
• Fresh basil (small handful, chopped)
• Crushed red pepper flakes (optional)
• Salt and black pepper (to taste)
• Optional toppings: toasted pine nuts, vegan parmesan, extra basil

Instructions

1. Prep your ingredients. Chop the sun-dried tomatoes and reserve 1–2 tablespoons of their oil.

   Dice the onion, mince the garlic, and roughly chop the spinach and basil. Zest the lemon, then halve it.

2. Warm the base. In a large, deep skillet or saucepan, heat the sun-dried tomato oil (or olive oil) over medium heat. Add the onion with a pinch of salt and cook 3–4 minutes until translucent.
3. Build flavor. Stir in the garlic and tomato paste.

   Cook 1–2 minutes, stirring, until the tomato paste darkens slightly and smells sweet and savory.

4. Toast the orzo. Add the orzo and cook 1 minute, stirring to coat the grains with the tomato-garlic mixture. This helps keep the orzo a touch al dente and adds a nutty note.
5. Add liquid and simmer. Pour in the vegetable broth and add the chopped sun-dried tomatoes. Bring to a gentle simmer.

   Reduce heat to medium-low and cook, stirring often, for 9–11 minutes, until the orzo is tender and most of the liquid is absorbed.

6. Make it creamy. Stir in the non-dairy milk and nutritional yeast. Simmer 2–3 minutes more, stirring frequently, until the sauce is silky and coats the orzo. If it looks too thick, add a splash of broth or milk.
7. Finish with greens and brightness. Fold in the spinach and cook just until wilted, about 1 minute.

   Add lemon zest and a squeeze of lemon juice. Taste and season with salt, pepper, and a pinch of red pepper flakes if you like heat.

8. Serve and garnish. Remove from heat and let sit 1–2 minutes to thicken. Top with chopped basil and optional vegan parmesan or toasted pine nuts.

   Serve warm.

How to Store

Cool completely, then store in an airtight container in the fridge for up to 4 days. The orzo will continue to absorb sauce, so add a splash of water or broth when reheating to loosen it. Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring between intervals.

For longer storage, freeze up to 2 months; thaw overnight in the fridge and reheat with extra liquid to restore creaminess.

Why This is Good for You

Sun-dried tomatoes are rich in lycopene, an antioxidant linked to heart health. Spinach brings iron, folate, and vitamin K, while the nutritional yeast adds complete protein and B vitamins with a cheesy flavor. Using non-dairy milk and olive oil instead of cream keeps saturated fat lower without sacrificing texture.

Cooking orzo in broth boosts flavor without extra sodium, especially if you use low-sodium stock and season to taste.

What Not to Do

• Don’t walk away while the orzo simmers. It can stick to the bottom if not stirred regularly.
• Don’t add all the lemon juice too soon. Add it at the end to keep the flavor bright and avoid curdling non-dairy milk.
• Don’t skip toasting the orzo. That quick minute adds depth and helps the grains keep their texture.
• Don’t over-salt early on. Sun-dried tomatoes and broth can be salty; adjust at the end.
• Don’t use sweetened non-dairy milk. It will throw off the savory balance.

Recipe Variations

• Roasted veggie boost: Stir in roasted zucchini, cherry tomatoes, or mushrooms at the end for extra texture and volume.
• Protein add-ins: Add crisp chickpeas, marinated tofu cubes, or white beans to make it more filling.
• Spicy Calabrian twist: Swap red pepper flakes for Calabrian chili paste for a smoky kick.
• Pesto finish: Stir in a spoonful of vegan basil pesto at the end for a herby, luxurious finish.
• Creamier style: Blend 1/4 cup soaked cashews with the non-dairy milk and add in step 6 for extra richness.
• Gluten-free: Use certified gluten-free orzo and watch cook time, as some GF varieties soften faster.
• Olive lovers: Fold in sliced Castelvetrano or Kalamata olives with the spinach for briny depth.

FAQ

Can I use dry-packed sun-dried tomatoes instead of oil-packed?

Yes. Soak them in hot water for 10–15 minutes to soften, then drain well and chop. Add 1–2 tablespoons of olive oil to the pan in place of the oil from the jar.

What non-dairy milk works best?

Unsweetened oat milk gives a creamy texture without strong flavor.

Unsweetened almond or soy milk also work. Avoid coconut milk here, as its flavor can dominate.

How do I prevent the orzo from sticking?

Use a wide pan, keep the heat at a gentle simmer, and stir every minute or so. If it thickens too fast, lower the heat and add a splash of broth.

Can I make this ahead?

Yes.

Cook as directed, cool, and refrigerate. When reheating, add broth or water to loosen and brighten with a squeeze of fresh lemon.

Is nutritional yeast required?

No, but it adds a savory, cheesy note. If you skip it, consider a sprinkle of vegan parmesan at the end for similar richness.

What if I don’t have tomato paste?

You can simmer an extra tablespoon of chopped sun-dried tomatoes with a bit more broth to intensify tomato flavor, or use a few tablespoons of canned crushed tomatoes.

Can I add fresh tomatoes?

Absolutely.

Halved cherry tomatoes can go in during the last 3–4 minutes of simmering to soften gently and add juicy bursts.

How spicy is this recipe?

It’s mild as written. Add red pepper flakes, chili paste, or a pinch of cayenne to taste if you want more heat.

Wrapping Up

This Vegan Sun-Dried Tomato Orzo is a fast, comforting dish that tastes restaurant-worthy but uses simple pantry staples. It’s flexible, forgiving, and easy to customize with veggies or protein.

Keep it in your weeknight rotation, and you’ll always have a cozy bowl ready in under 30 minutes. A squeeze of lemon, a shower of basil, and dinner is done.