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30 Minute Tomato Orzo with Balsamic Broccolini

4.93 from 13 reader reviews
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 3 -4
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Ingredients

  • 2 tablespoons olive oil, divided
  • 2 bunches broccolini, tough ends trimmed
  • 1 tablespoon balsamic vinegar
  • sea salt and ground black pepper, to taste
  • 1 large shallot, finely diced (about ¾ cup diced shallot)
  • 1 tablespoon fresh thyme leaves, minced
  • 1 tablespoon capers, minced
  • 3 cloves garlic, minced
  • 1 tablespoon nutritional yeast
  • ½ teaspoon chili flakes, or more to taste
  • 4 cups cherry tomatoes, halved
  • 1 cup heaped dry orzo pasta
  • 2 cups vegetable stock
  • 1 cup unsweetened non-dairy cream (see notes)
  • ½ cup fresh basil leaves, torn
  • vegan “parmesan”, for serving (optional)
  • balsamic glaze, for serving (optional)

Instructions

  • Preheat your oven to 425°F. If your broccolini stems are thick, cut them down the middle lengthwise. Transfer all trimmed broccolini to a baking sheet and toss with 1 tablespoon of olive oil, the balsamic vinegar, salt, and pepper. Spread the broccolini out into a single layer and roast for about 10-15 minutes, or until tender.
  • Start on the tomato orzo. In a deep skillet or braiser-style pot over medium heat, add the remaining olive oil. Add the shallot to the skillet and sauté until very soft and translucent, about 5 minutes. Add the thyme, capers, garlic, nutritional yeast, and chili flakes to the skillet and stir. Sauté until very fragrant, about 2 minutes.
  • Add the cherry tomatoes to the skillet and stir. Sauté until they start releasing juice and softening (you can speed this up by pressing down on them a bit with your stirring spoon), about 5 minutes. Season with salt and pepper. Add the orzo and stir.
  • Pour in the vegetable stock and non-dairy cream and stir. Bring the orzo to a boil and then lower the heat to a simmer. Cook until the orzo is plumped up and a lot of the liquid is absorbed, about 10-11 minutes. I recommend stirring pretty much constantly as the orzo does tend to stick to the bottom of the pot. Add more splashes of stock (or water) if necessary.
  • Check the orzo for seasoning and adjust if necessary. Stir in the fresh basil and serve with the broccolini on top and some vegan “parmesan” and balsamic glaze as garnish.

Recipe Notes

  • In terms of unsweetened, dairy-free cream, I like this almond and coconut one by nutpods and this “heavy cream” option by Silk. You can also make your own by blending ⅓ cup cashews and ⅔ cup water in a high speed blender.
  • Once you’ve added the liquid, I recommend stirring the orzo pretty much constantly as it tends to stick to the bottom of the pot.
  • You could use 2 cups/16 oz of canned crushed tomatoes instead of fresh in this recipe. I personally always go for the fire-roasted variety.
This 30 minute tomato orzo with balsamic broccolini is hearty, simple to make, and loaded with flavour from shallots, garlic, thyme, capers, and fresh tomatoes. Made almost entirely on the stovetop with quick cooking orzo pasta, this is a perfectly cozy weeknight vegan main.