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Creamy orzo bake with sun-dried tomatoes, spinach, artichokes and chickpeas.
Rachelle Johnson

Creamy Vegan Orzo Bake with Sun-Dried Tomatoes, Spinach and Artichokes

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Orzo bakes in lemony cashew cream with chickpeas, sweet sun-dried tomatoes and tender artichokes. Keep it covered while the pasta softens, then uncover for a bubbling finish.
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Prep Time 20 minutes
Cook Time 45 minutes
Rest Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Suitable For
Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Orzo and vegetables
  • 1 ½ cups dry orzo
  • 1 tablespoon olive oil Plus a little to grease the dish.
  • 1 small yellow onion finely diced
  • 3 cloves garlic minced
  • 1 15-ounce can chickpeas drained and rinsed
  • 1 ½ cups baby spinach roughly chopped
  • ½ cup oil-packed sun-dried tomatoes lightly drained and chopped
  • 1 cup artichoke hearts drained and quartered
  • ½ teaspoon red pepper flakes Optional.
  • ½ teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • fine salt To taste.
  • black pepper To taste.
Cashew cream
  • 1 cup raw cashews Soak in hot water for 15 minutes, then drain.
  • 2 cups unsweetened oat milk Unsweetened almond milk is an alternative.
  • 2 tablespoons nutritional yeast
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon tapioca starch
  • ½ teaspoon garlic powder
  • hot water As needed if the pasta is firm and the bake is drying out.
Optional finish
  • ½ cup vegan mozzarella shreds Optional.
  • 2 tablespoons panko breadcrumbs Optional; check they are vegan.
  • fresh basil or parsley Optional garnish.

Equipment

  • Medium baking dish
  • foil
  • sauté pan
  • Blender
  • measuring cups
  • spoon

Method
 

  1. Heat the oven to 375°F (190°C). Lightly grease a medium baking dish. Soak the cashews in hot water for 15 minutes while you prepare the other ingredients, then drain.
  2. Blend the drained cashews, oat milk, nutritional yeast, lemon juice, Dijon, tapioca starch and garlic powder with a little salt until completely smooth.
  3. Heat the measured olive oil in a sauté pan over medium heat. Cook the onion for 3–4 minutes until translucent. Add the garlic, sun-dried tomatoes, chickpeas, spinach, artichokes, optional pepper flakes, paprika, oregano, thyme, salt and pepper. Cook for about 3 minutes, until the spinach wilts.
  4. Stir the uncooked orzo into the vegetables, then add the cashew cream. Transfer to the greased baking dish and spread evenly. Cover tightly with foil to keep moisture in while the pasta cooks.
  5. Bake covered for 25 minutes, then stir and taste a piece of orzo. If it is still firm and the mixture is drying out, stir in hot water a little at a time, cover again and continue baking until tender. Once the pasta is nearly tender and the bake is still creamy, add the optional mozzarella and panko. Uncover and bake for about 10 minutes more, until bubbling and lightly golden. Tender pasta is the deciding cue; extra time may be needed.
  6. Let the bake rest for 5 minutes so the creamy sauce settles. Add the optional fresh herbs and serve warm.

Nutrition

Calories: 634kcalCarbohydrates: 87gProtein: 23gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gSodium: 780mgPotassium: 899mgFiber: 11gSugar: 15gVitamin A: 1625IUVitamin C: 22mgCalcium: 255mgIron: 6mg

Notes

Pasta hydration: Orzo brands and dish shapes change absorption. Keep the first stage tightly covered, check the pasta before uncovering, and add hot water as needed if the sauce is thickening before the pasta softens. Do not stop at the stated time if the pasta is hard. Timing: The estimate includes stovetop sautéing, baking and a five-minute rest; additional covered baking may be needed. Swaps: White beans or cubed tofu can replace chickpeas. Sunflower seeds give a nut-free cream alternative with a different flavor and color; blend thoroughly and check the texture. Almond milk introduces almonds. Toppings: Mozzarella and breadcrumbs are optional; choose vegan products. Gluten-free orzo needs its own package guidance and absorption check, so this wheat-orzo baseline is not labeled gluten-free. Storage: Refrigerate promptly in shallow portions for up to four days. Reheat to 165°F (74°C) with a splash of oat milk or water to restore the sauce. Serving: Peppery arugula, roasted asparagus or vegan garlic bread make useful companions. The covered oven method is the baseline; a thick cashew-and-starch sauce is not a direct pressure-cooker conversion.

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