Marry Me Sun-Dried Tomato Orzo and Beans (Vegan High-Protein)
This saucy, creamy and tomatoey-rich Marry Me Sun-Dried Tomato Orzo and Beans is a one-pan, 30-minute wonder. It’s packed with mediterranean flavours, high in fibre and protein and is naturally vegan and easily gluten-free.
I am loving orzo recipes lately, and this one is a combination of the viral “marry me” tomato-based recipes, which also was a huge hit when I shared it here. I made a delicious bean version which you all loved, and so I wanted to make a one-pot does all recipe, by including orzo in the pan. The rest of the recipe relies on sun-dried tomatoes for richness, herbs and chilli flakes for flavour, beans for protein and then the orzo to make this meal filling and wholesome. It’s a great midweek meal for all of your friends and family to enjoy and can also be made ahead of time.
Why will I love this orzo?
This orzo is so delicious:
- Creamy, saucy and tomatoey
- Packed with “marry me” sauce flavours
- Loaded with Mediterranean herbs and some chilli for spices
- Full of protein and fibre thanks to the beans
- Filling and wholesome using orzo
- Made with whole-food ingredients
- Great for the gut
- Naturally vegan, dairy-free and egg-free
- Easily gluten-free and nut-free
- Takes 30 minutes to make
- Comes together in one pan
- Ideal for all the family and friends
- Can be made ahead of time and warmed back up
- A source of vitamins and minerals
- Filling but not heavy
- Vibrant and delicious
If you already love the sound of this dish, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the roasted tomatoes:
- Vine cherry tomatoes: or regular cherry tomatoes.
- Olive oil: to roast or you preferred oil.
- Salt and pepper: to season throughout the recipe.
As for the orzo:
- Onion: red or white onion will work here.
- Garlic: for flavour.
- Dried herbs and spices: basil, oregano and chilli flakes.
- Sun-dried tomatoes: for a really rich tomato flavour.
- Borlotti or cannellini beans: I love the Bold Bean Co borlotti beans (which are so underrated) but also cannellini beans, butterbeans or even chickpeas will work here.
- Orzo pasta: this small pasta is great for a risotto-style dish. Use GF pasta where needed.
- Tinned chopped tomatoes: to add more tomatoey flavour.
- Vegetable stock: to allow the orzo to swell and soften.
- Dairy-free cream cheese: to make the sauce creamy and delicious. I use the NUSH foods almond-based creamy spread – opt for a nut-free one where needed.
- Fresh basil: to add lots of fresh herby flavour.
And to serve, I like toa dd extra basil, some toasted pine nuts (or sunflower seeds to keep it nut-free) and extra black pepper.
Is this gluten-free and nut-free?
This is easily gluten-free, as long as your use GF orzo pasta. TO keep it nut-free, swap the pine nuts on top for sunflower seeds and check your dairy-free cream cheese for nuts.
How do I make this?
This is ready to go in a few steps:
- Add the cherry vine tomatoes to a tray: and roast in the oven until juicy and burst.
- Add the onion and garlic to a non-stick pan: along with the herbs and spices and fry for 5 minutes.
- Now pour in the sundried tomatoes, beans, pasta, chopped comatose, veggie stock and season with salt and pepper: and stir well.
- Place a lid on the cook for 20 minutes: or until the orzo is soft and it’s creamy.
- Stir in the cream cheese and fresh basil: just before serving.
- Spoon into bowls: and top with the roasted tomatoes, extra basil and pine nuts.
How long will it last?
Allow the orzo to cool then keep in a sealed container in the fridge for 2-3 days or in the freezer for 1 month. Allow to defrost and then warm back up in a saucepan with a splash more water until warmed through.
What other recipes can I try?
For more 30-minute and/or one pan meals:
- Spring Green Pesto Pea Broccoli Orzo
- Squash Chickpea and Peanut Butter Curry
- Creamy Beetroot Miso Butterbeans with Roasted Aubergine
- Sun-Dried Tomato and Spinach Beans
- Vegan Tomato Pesto Lasagne Soup
Marry Me Sun-Dried Tomato Orzo and Beans (Vegan High-Protein)
This saucy, creamy and tomatoey-rich Marry Me Sun-Dried Tomato Orzo and Beans is a one-pan, 30-minute wonder. It’s packed with mediterranean flavours, high in fibre and protein and is naturally vegan and easily gluten-free.
Ingredients
For the Roasted Tomatoes:
- 2 vines cherry tomatoes (approx. 20 cherry tomatoes)
- 1 tbsp olive oil
- Salt and pepper
For the Beans:
- 1 tbsp olive oil
- 1 red onion, small dice
- 2 large garlic cloves, crushed
- Herbs: 1 tsp dried basil, 1 tsp dried oregano, ¼ tsp dried chilli flakes
- 90g sun-dried tomatoes, drained and chopped small
- 1 x 400g borlotti, cannellini or butterbeans (240g, once drained)
- 160g orzo pasta
- 1 tin chopped tomatoes (400g)
- 400ml vegetable stock
- 100g dairy-free cream cheese
- 4 sprigs fresh basil, torn
To serve:
- Fresh basil, pine nuts, black pepper
Instructions
- For the roasted tomatoes, preheat the oven to 160Fan/180ºC and line a baking tray with parchment. Remove the tomatoes from the vines and add to the tray. Toss in the olive oil, salt and pepper and roast for 20 minutes.
- Drain the beans and keep ½ of the liquid for the pan. No need to rinse the beans.
- Meanwhile, make the beans. Heat the olive oil in a large non-stick pan and once hot, add the onion, garlic, basil, oregano and chilli flakes. Fry off for 5 minutes, to soften the onion.
- Now add in the sun-dried tomatoes, drained beans and ½ of their liquid, pasta, chopped tomatoes and vegetable stock. Season with salt and pepper and stir well. Bring to a bubble and reduce to a gentle simmer and cook with a lid on for 20 minutes. Stir the pot often so the orzo doesn’t stick to the bottom.
- Once the orzo is soft and the mix is thick, stir in the cream cheese and basil and allow to warm through.
- Spoon into bowls and top with the roasted tomatoes, some extra basil, pine nuts and black pepper. Enjoy straight away.
- To keep the beans for later, allow them to cool fully then keep in a sealed container (with the tomatoes) in the fridge for 2-3 days or the freezer for 1 month.
- Allow to defrost and warm back up in a saucepan, adding more water as needed to make it saucy again.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Marry Me Sun-Dried Tomato Orzo and Beans so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With bean-y love x
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