30 Minute Tomato Orzo with Balsamic Broccolini

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)
• 1 tablespoon fresh thyme leaves, minced
• 1 tablespoon capers, minced
• 3 cloves garlic, minced
• 1 tablespoon nutritional yeast
• ½ teaspoon chili flakes (adjust to taste)
• 4 cups cherry tomatoes, halved
• 1 cup 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)

Notes

• Unsweetened Non-Dairy Cream: Options include oat-based cream, almond and coconut cream, or homemade cashew cream (blend ⅓ cup cashews with ⅔ cup water).
• Crushed Tomatoes: You can use canned crushed tomatoes, preferably fire-roasted.

Instructions

1. Roast the Broccolini:

   • Preheat your oven to 425°F (220°C).
   • If broccolini stems are thick, cut them lengthwise. Toss broccolini with 1 tablespoon olive oil, balsamic vinegar, salt, and pepper.
   • Spread on a baking sheet in a single layer. Roast for 10-15 minutes until tender.

2. Prepare the Tomato Orzo:

   • In a deep skillet or braiser-style pot over medium heat, add the remaining 1 tablespoon olive oil.
   • Sauté the diced shallot until very soft and translucent, about 5 minutes.
   • Stir in thyme, capers, garlic, nutritional yeast, and chili flakes. Sauté for 2 minutes until fragrant.
   • Add cherry tomatoes and cook until they start releasing their juice and soften, about 5 minutes. Press down on the tomatoes with a spoon to speed up the process. Season with salt and pepper.
   • Stir in the orzo and cook for a minute.

3. Cook the Orzo:

   • Pour in the vegetable stock and non-dairy cream. Stir well.
   • Bring to a boil, then reduce heat to a simmer. Cook, stirring frequently, until the orzo is plumped up and much of the liquid is absorbed, about 10-11 minutes. Add more stock or water if needed.

4. Finish and Serve:

   • Taste and adjust seasoning if necessary.
   • Stir in fresh basil.
   • Serve the orzo topped with roasted broccolini. Garnish with vegan “parmesan” and a drizzle of balsamic glaze if desired.

Enjoy your creamy, hearty tomato orzo with the fresh, roasted broccolini!!