Orzo puttanesca- tender pieces of orzo in rich, tomatoey puttanesca sauce with plenty of mushrooms, capers, and olives! This is a versatile, one-pot, 30 minute weeknight meal that your family is going to absolutely LOVE!

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 4
  • Category: dinner, Main, Main Course
  • Cuisine: Italian

Ingredients

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, (minced)
  • 4 ounces chopped mushroom (or more (I use cremini, white or baby portabella))
  • 1/2 cup cooked lentils (or veggie grounds or TVP or chopped soy curls)
  • 2 tablespoons capers
  • 3 tablespoons sliced Kalamata olives
  • 1 nori sheet (minced or crumbled, or 1/2 teaspoon or more powdered seaweed, optional)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes
  • 15 ounce can diced tomatoes (or 1 1/2 cups chopped tomatoes and 1 tablespoon tomato paste)
  • 2 cups stock
  • 1/2 teaspoon salt
  • 7 ounces orzo

To Top the Orzo

  • 1/3 cup vegan mozzarella
  • 2 to 3 tablespoons vegan Parmesan
  • 2 teaspoons non-dairy milk (or cream olive oil)
  • fresh basil or herbs
  • black pepper or pepper flakes

Method

  1. Heat a large skillet over medium heat, and add the oil. Once the oil is hot, add the onion, garlic, and a generous pinch of salt, and mix and cook until the onion is golden, about 4 to 6 minutes. Add a splash of water in between to help the onion brown evenly. Then, add in the mushrooms and the lentils or veggie grounds. Mix well, add in a dash of salt, and cook for 2 to 3 minutes.
  2. Add the capers, olives, nori sheet, oregano, and pepper flakes. Mix well, then mix in the diced tomatoes, and bring to a boil. Mix in the stock, then bring that whole mixture to a boil, about 3 minutes or so. Stir the orzo into the boiling mixture, then reduce the heat to medium-low, cover the pot with the lid, and cook for 15 to 20 minutes, stirring once around the 8 or 9 minute mark. Then check again at the 13 or 14 minute mark. If the orzo is drying out too much, add around 1/2 cup more stock, mix in, then continue to cook until the orzo is cooked to preference. The time will vary based on the brand of the orzo, your stove, the pan, and so on. Once the orzo is cooked, if you want the mixture to be saucier, or if it's too dry, add in some more stock at this point and mix.
  3. Mix the orzo really well, then even out the top. Top the orzo mixture with the mix of the vegan cheeses and drizzle of the non-dairy milk or the olive oil. The milk or oil will help the cheese melt. Cover with a lid again, increase the heat to medium, and cook for half a minute or so, until the cheese is melty. Switch off the heat, let sit for a minute or two. Open the lid, then garnish with some basil and black pepper, and serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.