30 Minute Tomato Orzo With Balsamic Broccolini

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.

I went in with fresh tomatoes here because I have an abundance of them on hand right now. Two cups/16 oz of canned crushed tomatoes would work well as a substitute. I recommend using less when using canned tomatoes because the flavour is concentrated. Once you sauté the aromatics, add the tomatoes, pasta, vegetable stock, and non-dairy cream, all you have to do is roast the broccolini on a sheet pan. From there, you bring it all together to serve!

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)