3-Ingredient Vegan Orzo with Tomato & Parmesan
Creamy, cheesy, one-pot vegan orzo made with just orzo, tomato paste, and vegan parmesan. Starchy pasta water turns it silky without any cream. Ready in 15 minutes.
Equipment
- Medium pot
- Colander or slotted spoon
Ingredients
- 1 cup orzo about 200 g; use gluten-free orzo if needed
- 2 tablespoon tomato paste double-concentrated for bolder flavor
- ½ cup vegan parmesan grated, about 40 g, plus more for serving
From the pantry
- salt for the pasta water
- 1 to 2 tablespoon olive oil or vegan butter to finish
Instructions
- Bring a medium pot of water to a boil and salt it generously.
- Add the orzo and cook for 8 to 10 minutes, stirring occasionally, until al dente.
- Scoop out about 1 cup of the starchy pasta water, then drain the orzo and return it to the pot over low heat.
- Stir in the tomato paste, vegan parmesan, and about ¼ cup of pasta water until the paste dissolves and the orzo turns rosy orange.
- Add more pasta water 1 to 2 tablespoons at a time, stirring, until the orzo is glossy and creamy like a loose risotto.
- Remove from the heat and stir in the olive oil or vegan butter. Taste, adjust salt, and serve immediately with extra vegan parmesan and black pepper.
Notes
Deeper flavor: After draining, warm the olive oil or vegan butter in the empty pot and fry the tomato paste for 1 minute until brick red before adding the orzo back.
Consistency: Orzo keeps absorbing liquid as it sits, so aim slightly looser than you want.
No vegan parmesan? Use 3 to 4 tablespoon nutritional yeast plus a pinch of salt and garlic powder.
Storage: Refrigerate in an airtight container up to 3 to 4 days. Reheat with a splash of water.