This creamy orzo with white beans is a complete one-pan meal ideal for busy weeknights.
As evidenced by some of my recent recipes (see: winter orzo salad, orzo spinach soup), I am currently in my orzo period. Thanks to its versatility and quick-cooking-ness, this rice-shaped pasta has earned a permanent spot in my pantry.
This creamy orzo and white beans with broccoli is sort of a hybrid of two other beloved recipes: this Greek-inspired baked orzo and creamy tomato beans. Thanks to a couple of other staples – notably, white beans and coconut milk – it makes for a nourishing comfort food that’s got enough vegetables to feel virtuous, too.
Bookmark it for your next weeknight dinner conundrum.
Key Ingredients + Substitutions
- Cremini Mushrooms: Feel free to substitute with white button mushrooms.
- Orzo: Look for this rice-shaped pasta in the pasta aisle.
- Canned White Beans: Go for cannellini, great northern, or navy beans.
- Coconut Milk: Adds creaminess and brings everything together while keeping the meal plant-based.
- Tomato Paste: I recommend buying the tube version versus the canned, if possible, because it lasts longer in the fridge, and you don’t need to transfer it to another container for storage.
Watch the Video
How to Make This Orzo White Bean Skillet (Step-by-Step Photos)
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Sauté the Vegetables
Cook the onions and mushrooms in a large high-sided pan until soft, about 10 minutes. Stir in the garlic and oregano at the end.
Step 2: Add the Beans
Add the beans, along with the tomato paste and coconut milk. Simmer for 5 minutes.
Step 3: Add the Broccoli and Orzo
Meanwhile, par-boil the broccoli and orzo in a separate pot of salted water. Then drain and add to the skillet, along with some reserved cooking water. Cook for 1 more minute.
Pro Tip: Do not overcook your broccoli to death! It should remain bright green and crunchy.
Step 4: Serve the Orzo Skillet
Taste the orzo and adjust the seasonings if needed. Garnish with parsley and serve immediately.
Using Up Leftover Coconut Milk
This recipe calls for half a can of coconut milk (annoying, I know). Fortunately, I have ideas for how to use up the rest! Some other recipes that use half a can are:
If you feel like you won’t use up the leftovers within a day or two, transfer the coconut milk to a freezer-safe container and freeze for up to 3 months.
More Weeknight Dinners to Try
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
Tomato Orzo Skillet with White Beans
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
This creamy orzo with white beans is a complete one-pan meal ideal for busy weeknights.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely diced
- 8 ounces cremini mushrooms, sliced
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper
- Two 15-ounce cans white beans (cannellini, great northern, or navy)
- 3 medium garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 cup tomato paste
- Half a 13-ounce can full-fat coconut milk (about 1 cup)* [see note below]
- 3/4 cup orzo pasta
- 1 small crown broccoli, cut into small florets (about 4 cups)
- Minced parsley, for serving
Instructions
- Heat the oil in a large high-sided pan or Dutch oven over medium heat. Add the onions, mushrooms, 1/4 teaspoon salt, and pepper. Cook, stirring occasionally, until the vegetables are soft and starting to become golden, about 8 minutes.
- Meanwhile, drain the canned beans in a mesh strainer and rinse well under running water. Shake off all excess water. Set aside.
- Bring a medium pot of water to a boil.
- To the mushroom mixture, add the garlic, oregano, and tomato paste. Cook for 1 minute to cook off the raw tomato taste. Then add the beans and coconut milk. Stir, then lower the heat, and simmer for 5 minutes.
- Generously salt the boiling water and add the orzo. Cook for about 7 minutes, until the orzo is mostly cooked through but still has a bite in the center, then add the broccoli. Cook for 1 more minute. Reserve 1/2 cup of the cooking water, then drain.
- Add the drained orzo and broccoli to the skillet, along with the reserved water. Stir and cook until the mixture is thick and creamy, and the orzo is fully cooked through, 1 to 2 minutes.
- Garnish with parsley. Serve immediately.
Notes
Give the can of coconut milk a good shake before using to make sure it’s well blended. If the contents of the can feel solid (coconut milk can solidify when cold), place the closed can in a bowl of hot water for 5 minutes to warm it up. Then shake before using.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 497
- Sodium: 107 mg
- Fat: 20 g
- Carbohydrates: 62 g
- Fiber: 13.1 g
- Protein: 21.6 g
LW says
I kinda wanted to use up my leftovers, particularly canned tomatoes and broccoli, didn’t have orzo but used rice and put the beans on top like in curry, turned out very good, thank you!
Alexandra Shytsman says
Hi LW! So glad you enjoyed this recipe and that you were able to tailor it to what you had on hand. Thanks for taking the time to leave a review! 🙂