Pesto Orzo with Roasted Cherry Tomatoes, Fennel & White Beans (Vegan) Recipe

Introduction

This vibrant vegan dish combines tender orzo pasta with creamy white beans and aromatic pesto. Roasted cherry tomatoes and fennel add a sweet, caramelized depth, making it a flavorful and comforting meal perfect for any season.

Ingredients

• 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
• 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

Instructions

1. Step 1: Preheat your oven to 400°F. Remove the tops of the fennel, cut the bulb in half across the wide side, remove the core, and slice the fennel. Place the sliced fennel on a baking sheet.
2. Step 2: Add the cherry tomatoes to the baking sheet along with 2 tablespoons olive oil, lemon zest, chili flakes if using, salt, and pepper. Toss everything together to coat well.
3. Step 3: Roast the fennel and cherry tomatoes for about 30 minutes, until the fennel develops light caramelization and the tomatoes burst.
4. Step 4: Heat 2 teaspoons olive oil in a deep skillet or braiser over medium heat. Add the diced shallots and cook until softened and translucent, about 4 minutes.
5. Step 5: Stir in the orzo pasta to coat it with oil, then add the white beans. Season generously with salt and pepper.
6. Step 6: Pour in 2 cups vegetable stock and bring the mixture to a boil. Lower the heat to simmer and cook until the orzo is tender and creamy, about 8 minutes, stirring frequently. Add more vegetable stock if it absorbs too quickly.
7. Step 7: Once the orzo is cooked, stir in the vegan pesto and lemon juice. Mix thoroughly. The final texture should be slightly fluid; add extra stock if needed to achieve this.
8. Step 8: Serve the pesto orzo topped with the roasted cherry tomatoes and fennel. Garnish with chopped fresh basil if desired and enjoy warm.

Tips & Variations

• Use gluten-free orzo or small pasta shapes if you prefer a gluten-free option.
• Try swapping the white beans for cannellini or butter beans for a different texture.
• Add toasted pine nuts on top for extra crunch and flavor.
• If vegan pesto isn’t available, make your own using basil, garlic, nuts, olive oil, and nutritional yeast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable stock or water to loosen the sauce if it thickens.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish ahead of time?

Yes, you can prepare the roasted vegetables and orzo mixture separately in advance. Combine and reheat just before serving for best texture.

Is this recipe suitable for a vegan diet?

Absolutely. This recipe uses vegan pesto and no animal products, making it perfect for vegans.

Pesto Orzo with Roasted Cherry Tomatoes, Fennel & White Beans (Vegan) Recipe

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★★★★★

4.9 from 242 reviews

This vibrant vegan Pesto Orzo recipe features tender orzo pasta cooked with white beans and fresh shallots, topped with caramelized fennel and burst roasted cherry tomatoes. Enhanced with zesty lemon, chili flakes, and a creamy vegan pesto, this dish strikes a perfect balance of bright, savory, and slightly spicy flavors. Ideal for a wholesome, comforting meal that’s plant-based and easy to prepare.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Roasted Vegetables

• 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)

Instructions

1. Preheat Oven and Prepare Vegetables: Preheat your oven to 400°F (204°C). Remove the tops of the fennel bulb, cut it in half crosswise, then core and slice it. Place the sliced fennel on a baking sheet. Add the cherry tomatoes to the baking sheet as well.
2. Season and Roast Vegetables: Toss the fennel and cherry tomatoes with 2 tablespoons of olive oil, lemon zest, chili flakes if using, and salt and pepper to taste. Roast in the oven for about 30 minutes until the fennel starts to caramelize and the cherry tomatoes burst.
3. Sauté Shallots: While the vegetables roast, heat 2 teaspoons of olive oil in a deep skillet or braiser over medium heat. Add the diced shallots and cook, stirring occasionally, until softened and translucent, about 4 minutes.
4. Cook Orzo and Beans: Add the orzo pasta to the skillet with the shallots, stirring to coat the grains in oil. Stir in the white beans and season well with salt and pepper.
5. Add Broth and Simmer: Pour in 2 cups of vegetable stock and bring the mixture to a boil. Reduce the heat to a simmer and cook the orzo until tender and creamy, about 8 minutes, stirring frequently to prevent sticking. Add more vegetable stock as needed to maintain a creamy, slightly fluid texture.
6. Finish with Pesto and Lemon: Once the orzo is cooked and creamy, stir in ¾ cup of vegan pesto and 1 tablespoon of lemon juice. Adjust the consistency by adding more vegetable stock if desired, to keep the dish fluid and luscious.
7. Plate and Garnish: Serve the creamy pesto orzo topped with the roasted cherry tomatoes and fennel. Garnish with chopped fresh basil if desired. Enjoy while hot!

Notes

• Use vegan pesto to keep the dish completely plant-based.
• Adjust chili flakes based on your heat preference, or omit for a milder flavor.
• If you don’t have fresh fennel, substitute with thinly sliced celery for a crunchier texture, though flavor will differ.
• Add extra vegetable stock or water if the orzo absorbs too much liquid before it’s fully cooked to maintain creaminess.
• This dish can be served warm or at room temperature, making it perfect for meal prep or picnics.

Keywords: pesto orzo, vegan dinner, roasted cherry tomatoes, fennel recipe, white beans, plant-based meal, Mediterranean pasta, easy vegan dinner