One Pot Spinach Artichoke Orzo is the kind of meal that feels fancy but couldn't be easier to make. It's loaded with briny artichokes, punchy sun-dried tomatoes, and a garlicky pesto kick-all cooked in one pan for maximum flavor and minimal cleanup!
If there's one thing I love, it's a dinner that feels a little fancy but takes almost zero effort. This spinach artichoke orzo is exactly that.
It's got all the best things-garlic, pesto, briny marinated artichokes, and sun-dried tomatoes-tossed together with orzo and cooked in one pan.
No draining, no fuss, just a ridiculously delicious dinner that comes together in 30 minutes.
And since everything cooks together, the orzo soaks up all that garlicky, herby goodness, so you're left with a dish that tastes way fancier than the effort required.
Why you'll love this spinach artichoke orzo
- You can switch it up however you like - throw in extra veggies, add some protein, or even make it extra saucy with a splash of coconut milk.
- One pot = less cleanup, so you can spend more time eating and less time scrubbing dishes (a total win in my book).
- It somehow tastes even better the next day, which means effortless, delicious leftovers that you'll actually look forward to.
What you'll need
Orzo - It's pasta that looks like rice, cooks in one pot, and soaks up all the saucy goodness. You can use wholewheat orzo if you like but pay attention to the timings indicated on the package.
Spinach - I love baby spinach in this dish because it wilts nicely but you can also use kale if you like.
Artichokes - Use the jarred ones packed in oil for the best flavor. I like to drain them and pat dry with paper towels to remove the excess oil.
Sun-dried tomatoes - These add a little sweetness and chewiness to the artichoke orzo. Remove the excess oil just like you do with the artichokes.
Shallots and garlic - The flavor base of the dish - dice them finely and cook them just until soft.
Pesto - This adds a bit of herby, extra garlicky flavor to the orzo. Make sure you choose a vegan pesto!
Pine nuts - Toast them for a couple of minutes to really make them shine!
Pro tip
Give the orzo a stir every couple of minutes while it cooks-it keeps it creamy and stops it from sticking!
How to make vegan spinach artichoke orzo
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Heat the olive oil in a large skillet over medium heat, then sauté the shallots for a couple of minutes until soft. Stir in the garlic and cook for another minute until fragrant.
Add the lemon juice and pesto, then stir in the orzo and let it toast for a minute to soak up all that flavor.
Pour in the vegetable stock, bring it to a simmer, and cook for about 10 minutes, stirring occasionally to keep the orzo from sticking.
Stir in the marinated artichokes, sun-dried tomatoes, and spinach, and let it all cook for a couple more minutes until the spinach wilts.
Finish with toasted pine nuts, adjust the seasoning, and serve warm!
Substitutions and variations
- Stir in some extra veggies if you like, like zucchini or roasted road peppers.
- If you want to make it extra hearty and add some protein, toss in some chickpeas, white beans, or tofu.
- This recipe works well with other types of pasta, too, like ditalini for example.
Helpful tips for the best spinach artichoke orzo
- If it's looking too thick, add a splash of extra stock or water.
- Let the orzo toast for a bit in the oil before adding the stock for extra flavor.
- Pesto and marinated artichokes can be salty, so give it a taste before adding extra salt.
Leftovers and storage
- Store leftovers in an airtight container in the fridge for up to 4 days. It thickens as it sits, but that's an easy fix with a bit of stock or water.
- Reheat on the stovetop over low heat, stirring in a splash of water or stock to loosen it up. The microwave works too - just heat in short bursts, stirring in between.
- Freezing isn't ideal since orzo can get a little mushy.
More vegan orzo recipes
If you've tried this spinach artichoke orzo recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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One Pot Spinach Artichoke Orzo
Ingredients
- 2 tablespoons olive oil
- 2 medium shallots, finely diced
- 4 garlic cloves, finely chopped
- Juice of half a lemon
- 2 tablespoons pesto
- 1 ½ cups (225 g) orzo
- 4 cups (1000 ml) vegetable stock
- 1 cup (200 g) marinated artichokes, drained and cut into bite-size pieces
- ½ cup (50 g) sun-dried tomatoes, drained and sliced
- 3 cups (90 g) spinach
- ¼ cup (30 g) pine nuts, toasted
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the shallots and cook for 2-3 minutes until softened, then stir in the garlic and cook for another minute until fragrant.
- Stir in the lemon juice and pesto, then add the orzo and cook for a minute to toast it.
- Pour in the vegetable stock, bring to a simmer, and let it cook for about 10 minutes, stirring occasionally so it doesn't stick.4 cups vegetable stock
- Stir in the marinated artichokes, sun-dried tomatoes, and spinach. Let everything cook for another 2-3 minutes, just until the spinach wilts.1 cup marinated artichokes½ cup sun-dried tomatoes3 cups spinach
- Sprinkle with toasted pine nuts, adjust the seasoning to taste and serve immediately.¼ cup pine nutsSalt and freshly ground black pepper to taste
Emma
So quick, easy and super delicious!
Paris
Glad you liked it Emma.