Tomato Orzo Skillet with White Beans and Broccoli Recipe
A comforting and hearty Tomato Orzo Skillet with White Beans, cremini mushrooms, and broccoli simmered in a rich tomato and coconut milk sauce. This delicious one-pan meal is perfect for a quick and nutritious weeknight dinner, featuring tender orzo pasta and creamy beans infused with warm Italian herbs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Vegetables and Aromatics
- 1 small yellow onion, finely diced
- 8 ounces cremini mushrooms, sliced
- 3 medium garlic cloves, minced
- 1 small crown broccoli, cut into small florets (about 4 cups)
- Minced parsley, for serving
Pantry Staples
- 2 tablespoons extra virgin olive oil
- 1/4 teaspoon fine sea salt
- Freshly ground black pepper, to taste
- Two 15-ounce cans white beans (cannellini, great northern, or navy), drained and rinsed
- 1 teaspoon dried oregano
- 1/4 cup tomato paste
- Half a 13-ounce can full-fat coconut milk (about 1 cup)
- 3/4 cup orzo pasta
Instructions
- Saute the Aromatics and Mushrooms: Heat the olive oil in a large high-sided pan or Dutch oven over medium heat. Add the diced onions, sliced cremini mushrooms, 1/4 teaspoon salt, and freshly ground black pepper. Cook, stirring occasionally, until the vegetables become soft and start to turn golden, about 8 minutes.
- Prepare the Beans: While the vegetables cook, drain the canned white beans in a mesh strainer and rinse them well under running water. Shake off any excess water and set aside.
- Boil Water for Orzo: Bring a medium pot of water to a rolling boil, to be used for cooking orzo and broccoli later.
- Add Flavorings and Simmer: To the softened mushroom and onion mixture, stir in the minced garlic, dried oregano, and tomato paste. Cook this combination for 1 minute to mellow out the raw tomato flavor. Then add the rinsed white beans and the coconut milk. Stir everything together, lower the heat, and let the mixture simmer gently for 5 minutes to develop the sauce.
- Cook Orzo and Broccoli: Generously salt the boiling water and add the orzo pasta. Cook the orzo uncovered for about 7 minutes, until it is nearly tender but still slightly firm in the center. Then add the broccoli florets to the pot and cook for 1 additional minute. Reserve 1/2 cup of the cooking water and then drain the orzo and broccoli.
- Combine and Finish Cooking: Add the drained orzo and broccoli back into the skillet with the tomato and bean sauce. Pour in the reserved cooking water. Stir everything together and cook over medium heat until the mixture becomes thick and creamy and the orzo finishes cooking, about 1 to 2 minutes.
- Garnish and Serve: Sprinkle minced parsley over the skillet dish before serving. Serve immediately for a warm, creamy, and satisfying meal.
Notes
- Using full-fat coconut milk adds richness and creaminess to the sauce, but you can substitute with dairy cream or a lighter coconut milk if desired.
- Orzo is a pasta that cooks quickly; be careful not to overcook to avoid mushiness.
- You can swap broccoli for other quick-cooking vegetables like spinach or zucchini if preferred.
- This recipe is vegetarian and can be made vegan using the coconut milk as shown.
