Creamy Tomato Butter Bean Orzo

Orzo cooks directly in tomato stock, releasing starch that gives this skillet a creamy texture. Butter beans make it hearty, while spinach and grated cheese finish the pan without added cream.

Ingredients

• 250 g orzo
• 240 g drained butter beans
• 400 g canned chopped tomatoes
• 650 ml vegetable stock
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 100 g baby spinach
• 60 g grated vegetarian hard cheese
• ½ tsp dried oregano
• ¼ tsp salt
• ¼ tsp black pepper

Method

1. Heat oil in a wide deep skillet over medium heat. Cook onion for 6–8 minutes until soft. Add garlic and oregano and stir for 1 minute.
2. Stir in orzo, chopped tomatoes and vegetable stock. Bring to a gentle simmer, stirring to separate the pasta.
3. Cook uncovered for 10–12 minutes, stirring regularly and scraping the bottom, until the orzo is nearly tender. If it catches before cooking, add a small splash of water.
4. Fold in butter beans and spinach. Cook for another 2–3 minutes until the beans are hot, spinach has wilted and the orzo is tender.
5. Remove from the heat and stir in the grated cheese, salt and pepper. The sauce should coat the pasta loosely; add a little hot water if it is too thick.
6. Serve promptly in shallow bowls. The pasta continues absorbing liquid as it stands, so loosen again before serving later portions.
7. Cool leftovers promptly and refrigerate in shallow covered containers for up to three days. Reheat with a splash of water until steaming throughout.

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Stir as the pasta simmers

Orzo can settle and catch on the bottom. Regular gentle stirring helps it cook evenly and releases starch into the sauce.

Use drained cooked beans

Canned butter beans need only warming. Add them near the end so they keep their shape.

Adjust the final texture

The sauce thickens as the pasta rests. A splash of hot water restores a loose, spoonable consistency.

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FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Serve promptly in shallow bowls. The pasta continues absorbing liquid as it stands, so loosen again before serving later portions.

How should I store leftovers?

Cool leftovers promptly and refrigerate in shallow covered containers for up to three days. Reheat with a splash of water until steaming throughout.