Ingredients
1 ½ cups orzo
2 ½ cups vegetable broth
1 pint 2 cups cherry tomatoes
1 whole garlic bulb
4 block vegan cream cheese (~4 oz or ~1/2 cup full fat coconut milk)
1 white beans can ((~14.5 oz) cannellini or great northern), drained and rinsed
2 cups spinach
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon smoked paprika
Salt and pepper to taste
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
In a large baking tray or casserole dish, add the cherry tomatoes and the whole garlic bulb (with the top cut off).
Step 3
If using vegan cream cheese, place it in the center of the tray.
Step 4
Drizzle with olive oil and sprinkle with dried oregano, dried basil, smoked paprika (optional), salt, and pepper.
Step 5
Cover the tray with aluminum foil.
Step 6
Place the tray in the oven and roast for 50-60 minutes, or until the cherry tomatoes are blistered, the garlic is soft, and the vegan cream cheese (if used) is melted.
Step 7
While the vegetables are roasting, cook the orzo in vegetable broth according to package instructions. Drain any excess broth if necessary and set aside.
Step 8
After roasting, remove the tray from the oven.
Step 9
Squeeze the softened roasted garlic cloves out of the bulb directly into the tray.
Step 10
If using vegan cream cheese, mix the garlic, melted vegan cream cheese, and blistered cherry tomatoes to create a creamy sauce.
Step 11
If using coconut milk instead of vegan cream cheese, pour in the coconut milk now and stir well to combine with the roasted tomatoes and garlic, creating a smooth, creamy sauce.
Step 12
Add the cooked orzo, white beans, and spinach to the tray.
Step 13
Stir everything together, letting the creamy sauce coat the orzo, beans, and spinach. The spinach will wilt from the heat.
Step 14
Adjust seasoning with salt and pepper, if needed.
Step 15
Serve warm and enjoy your creamy, vegan one-tray orzo!
