This Orzo with Creamy Sun-Dried Tomato Basil Sauce is a promise to deliver the perfect vegan dinner in under 20 minutes. Replacing cream with coconut milk is a great way of cutting out dairy in a meal and in my opinion, its healthier and tastier. A Mediterranean inspired dish using orzo, that has a light and airy texture to replace the typical heavy feel that rice or pasta may give you. With the addition of rich sun-dried tomatoes, coconut milk and the distinct flavor of my favorite herb, fresh basil – this recipe is rich and flavorful!
To make Orzo with Creamy Sun-Dried Tomato Basil Sauce, you will need the following ingredients:
If using dried tomatoes: in a saucepan, add 1 cup of water to 10 sundried tomatoes and boil for 5 minutes. Allow to cool and then chop into smaller pieces.
In a large cast-iron skillet over medium heat, heat 2 tablespoons olive oil and add 2 cloves minced garlic. Sauté for 3 minutes until garlic begins to brown and become fragrant.
Add prepared or canned sun-dried tomatoes and sauté for another 3 minutes.
Lower heat to low-medium and pour in 2 tablespoons white wine vinegar. Sauté for a further 2 minutes.
Cook orzo according to package instructions.
Add ½ can coconut milk to the skillet and season with salt and black pepper. Stir to combine all ingredients then reduce heat to simmer while continuously stirring and allow to cook for 5-8 minutes.
Transfer the sauce to a food processor and blend for about 10-15 seconds.
Once cooked, transfer orzo to the skillet and toss a few times to combine with leftover oil and flavors. Pour the sauce over and toss to coat evenly.
Stir in some fresh basil just before serving!
Add this Orzo with Creamy Sun-Dried Tomato Sauce to your list of simple dinners this week. There really is nothing complicated about these steps and we think you’re going to love it! Don’t forget to tag #cookmerecipes online, when you try it out!
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