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