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20-Minute Orzo in Creamy Sun-Dried Tomato Basil Sauce

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  • Author: Jordan Cord
  • Total Time: 20 minutes
  • Yield: 2 1x


  • 10 sundried tomatoes, canned or dried and rehydrated
  • 2 cloves of garlic, minced
  • 2 Tablespoons olive oil
  • 2 Tablespoons of white wine vinegar
  • 1/2 can of coconut milk
  • 2 cups cooked orzo pasta
  • water for cooking orzo
  • 1/2 cup fresh basil


  1. If using dried tomatoes, add 1 cup of water and tomatoes to a sauce pan and boil for 5 minutes. Allow to cool and then chop into smaller chunks.
  2. In a cast iron skillet, heat 2 Tablespoons of olive oil on medium and add minced garlic. Sauté for 3 minutes until browning.
  3. Add sundried tomatoes and sauté for 3 more minutes.
  4. Decrease the heat to low-medium and add 2 Tablespoons of white wine vinegar and continue sautéing for 2 minutes.
  5. Start cooking orzo.
  6. Add coconut milk, sea salt, and black pepper and stir to combine well. Decrease the heat to simmer and continue stirring. Simmer for 5-8 minutes.
  7. Add the sauce to a blender, set the skillet aside, and blend the sauce for 10-15 seconds until just combined – no need to over process.
  8. Add cooked orzo to the skillet and toss to coat in the flavors and oil. Add the sauce back into the skillet and stir to combine.
  9. Add fresh basil and stir in, then serve!
  • Prep Time: 5 mins
  • Cook Time: 15 mins


  • Calories: 353
  • Sugar: .9g
  • Sodium: 8.8mg
  • Fat: 22.4g
  • Saturated Fat: 9.7g
  • Unsaturated Fat: 12.7g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1.8g
  • Protein: 6.5g
  • Cholesterol: 0g