🍝 Flavor-Packed Orzo Pasta in Rich Tomato & Red Wine Sauce

Transform humble pantry ingredients into a soul-satisfying Orzo Pasta dish simmered in a rich tomato-red wine sauce. This Mediterranean-inspired recipe is bold, flavorful, and 100% plant-based — perfect for a cozy weeknight dinner or an elegant date-night meal. 😋

One-Pot Dinner Orzo Pasta with Tomato Red Wine Sauce

Orzo Pasta with Tomato and Red Wine Sauce | Easy Vegan One-Pot Dinner

This easy one-pot orzo pasta in tomato and red wine sauce is rich, vegan, and ready in 30 minutes – perfect for weeknight dinners!

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 3 people

Course: Main Course

Cuisine: Mediterranean-inspired

Ingredients Method

Ingredients

  

• ¼ cup Olive Oil
• 2 cloves Garlic Cloves minced
• 100 g Onion finely chopped
• 1 tbsp Smoked Paprika
• 1 tsp Oregano
• ½ tsp Chilli Flakes
• 1 tbsp Tomato Paste
• 1 cup 200g Orzo Pasta
• ½ cup Red Wine
• 300 ml Vegetable Broth
• 250 g Fresh Tomatoes chopped
• 2 leaves Bay Leaves
• 1 tsp Salt adjust to taste
• 2 tbsp Capers
• 6 Fresh Basil Leaves torn
• Freshly Cracked Black Pepper to taste

Method

 

1. Sauté the Aromatics:

   In a large pan over medium heat, add olive oil. Once warm, add the garlic and sauté briefly for about 30 seconds until fragrant.
2. Add Onions:

   Stir in the onion and cook until they begin to caramelize, about 3–5 minutes.
3. Spice it Up:

   Add the smoked paprika, oregano, and chili flakes. Stir and let the spices bloom in the oil for extra depth of flavor.
4. Tomato Paste & Orzo:

   Add the tomato paste and the orzo pasta. Stir well to coat the pasta in all the lovely spices and let it toast slightly for a nutty bite.
5. Deglaze with Red Wine:

   Pour in the red wine, scraping the bottom of the pan to release all that flavor. Cook for a few minutes until the alcohol evaporates and the wine reduces slightly.
6. Simmer with Broth & Tomatoes:

   Add vegetable broth, chopped tomatoes, and bay leaves. Stir everything together.
7. Season & Simmer:

   Add salt and bring the mixture to a vigorous boil. Then reduce the heat to low, cover, and let it simmer gently for 15 minutes, stirring occasionally.
8. Finishing Touches:

   Stir in the capers, fresh basil, and a generous grind of black pepper. Taste and adjust salt if needed.
9. Serve:

   Serve hot, optionally with a drizzle of extra virgin olive oil or a sprinkle of nutritional yeast for a cheesy twist.

🌿 Tips & Variations

• Make it gluten-free: Substitute orzo with gluten-free rice-shaped pasta or short-grain rice.
• No wine?: Replace red wine with pomegranate juice or extra vegetable broth and a splash of balsamic vinegar.
• Boost the protein: Stir in cooked chickpeas or lentils for extra plant-based protein.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to loosen the sauce.

📹 Watch the Full Recipe on YouTube:

Easy-Peasy Foodie Channel

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