A complete orzo-based meal in a skillet is one of my go-to moves, especially when the local produce is really popping off. Tomatoes and fresh fennel complement each other so beautifully. Folks who have made the fennel gratin from my cookbook will know all about it. I find myself craving the combo this time of year like clockwork, especially if I’m hosting. As one reader shared after making this vegan dinner: “Big hit with the whole family.” Make this with my vegan pesto for the best result!
In addition to the well-seasoned veg, pesto is a sauce that naturally complements orzo. The gradual cooking of the rice-shaped pasta with the rich basil-based sauce gives you a very lush final result. White beans make it filling and round out the whole dish nicely.
Roasting the fennel makes it fragrant, sweet, and mellow. The acidity of the bursting cherry tomatoes enhances that sweetness and the subtle licorice note. The two together are genuinely one of my favorite flavor combinations. Don’t forget to save some fennel fronds for garnish. They add a fresh pop of that same green/licorice-y flavor at the end.
The orzo is cooked risotto-style so you get that creamy, starchy texture. Keep stirring and do not walk away! The starch is exactly what makes the final dish so lush and satisfying.
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Pesto Orzo with Roasted Cherry Tomatoes, Fennel & White Beans (Vegan)
Ingredients
Roasted Cherry Tomatoes & Fennel
- 1 bulb fresh fennel
- 2 cups cherry tomatoes
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- pinch chili flakes, optional
- salt and pepper, to taste
Pesto Orzo with White Beans
- 2 teaspoons olive oil
- 1 medium shallot, small dice
- ½ lb (227 grams) orzo pasta
- 1 ½ cups cooked white beans, drained and rinsed (from a 15 oz/443 ml can)
- salt and pepper, to taste
- 2 cups vegetable stock, plus extra if needed
- ¾ cup vegan pesto
- 1 tablespoon lemon juice
- chopped fresh basil for garnish, optional
Notes
- Orzo loves to stick to the bottom of the pan when you’re cooking it gradually in a skillet/braiser like this. Stir and scrape the bottom of the pot often.
- I used homemade pesto here. Store bought is also great! Make this recipe work for you :)
- My orzo in the pictures is a variety made with whole spelt flour. Regular orzo functions exactly the same.
Instructions
Roast Cherry Tomatoes & Fennel
- Preheat the oven to 400°F.
- Remove the tops of the fennel and cut the bulb in half across the wide side. Remove the core and slice the fennel. Place it on the baking sheet. Add the cherry tomatoes to the baking sheet, along with olive oil, lemon zest, chili flakes (if using), salt and pepper. Toss to combine.
- Roast the fennel and cherry tomatoes until fennel has a bit of caramelization and tomatoes have burst, about 30 minutes.
Make Pesto Orzo with White Beans
- Set a deep skillet or braiser-style pot over medium heat. Once hot, pour in the olive oil. Add the shallots and stir. Cook shallots until softened and translucent, about 4 minutes. Add the orzo pasta and stir to coat. Add the white beans, stir, and then season the mixture liberally with salt and pepper.
- Add the vegetable stock and stir. Bring the mixture to a boil and then simmer until the orzo is soft, about 8 minutes. Stir often to avoid sticking. Add additional splashes of vegetable stock if the orzo is absorbing it too quickly.
- Once the orzo is soft and has a starchy/creamy texture, add the pesto and lemon juice. Stir thoroughly. You want the final texture to be a bit fluid, so add more vegetable stock if you like.
- Serve the pesto orzo with roasted cherry tomatoes and fennel on top. Garnish with chopped basil if you like. Enjoy hot!
This was easy, quick and very good. I must say the orzo was already very tasty before adding the pesto, so the amount of pesto could be decreased without losing taste I think. Love your recipes in general! Although we’re not vegan we prefer to eat less meat and more veggies for health benefits. Used to find it difficult to cook vegetarian, but thanks to your recipes we added a few favorites to our list!
Big hit with the whole family.
So glad to hear this! Thanks for this review, TJ.
-L
Made this as soon as I got home from work (picked up the fennel on my lunch break). The flavour combinations were incredible as always, and it was ready in about 30 minutes. Definitely going into my regular recipe rotation!
Teo, I’m so glad you enjoyed the orzo! Thanks for leaving this comment and review :)
-L