Tomato Corn Orzo with White Wine Butter Sauce
Tomato Corn Orzo with White Wine Butter Sauce- just 8 ingredients for this simple pasta featuring the best flavors of summertime!
This pasta is what summer is about. Blistered tomatoes, grilled corn, fresh basil, white wine and butter. Need I say more?
I guess I should probably clarify that I don’t use butter made from cow’s milk for this recipe. When I say butter I’m referring to dairy-free butter. My all-time favorite is Miyoko’s vegan butter which they just started carrying at Trader Joes nation wide. Whoop whoop!
Miyoko’s is actually cultured butter, just like the dairy stuff, and is made from organic cashews and coconut oil. It’s good stuff. If you haven’t tried it yet, I highly recommend heading to TJ’s to pick some up. Or if you’re not a butter person you can always use extra virgin olive oil. Whatever tickles your pickle.
The prep for this pasta is as simple as melting your butter in a skillet and cooking the tomatoes until they burst open with all of the juicy deliciousness. Then you sauté the green onion in white wine with grilled corn and minced garlic. YUM.
Once the pasta is done cooking, you add it to the skillet with everything else, then top with a little more butter and salt to taste. Garnish with fresh basil and BOOM. Dinner is served.
I also like to top mine with cashew parmesan because I always have it in the fridge and sprinkle it on pretty much everything. It’s kind of addicting but in a good way.
This pasta is truly the simplest of summer meals and is sure to please pretty much everyone, including the kiddos. Side note: the alcohol cooks off so you don’t have to worry about getting your youngins drunk. However what you do with the leftover wine is totally up to you. ;)
Tomato Corn Orzo with White Wine Butter Sauce
Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 8 ounces whole grain orzo pasta (or your favorite gluten-free pasta)
- 2-3 tablespoons dairy-free butter (I like Miyoko’s)
- 1 pint cherry or grape tomatoes
- 1/2 teaspoon fine sea salt
- 1/2 cup dry white wine (I like sauvignon blanc)
- 1 bunch green onions, finely chopped
- 1 and 1/2 cups grilled corn kernels*
- 2 garlic cloves minced
- 1/2 cup fresh chopped basil and cashew parmesan** for garnish
Bring a large pot of salted water to boil and cook the pasta until al dente, according to package instructions. Drain the pasta and set it aside.
While the pasta is cooking, combine the butter, tomatoes and salt in a large, skillet over medium heat. Cover the skillet and cook, stirring occasionally, until most of the tomatoes have started to burst out of their skins (about 6 to 12 minutes).
To the skillet, add the minced garlic, green onion, white wine and grilled corn. Reduce to a simmer and cook for about 5 minutes.
Add the drained pasta to the skillet and stir to combine. Add salt to taste then cook until heated through. Serve warm with fresh basil and cashew parmesan and enjoy!
*You can grill the corn in advance or use frozen grilled corn kernels. You can also use regular corn if you’re not into grilled stuff.
**To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.
***For a gluten-free option, simply sub out the pasta for your favorite GF pasta or use gluten-free orzo
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
LoL! Tickles your pickle!? LMAO! Okay – I’ve seen Miyoko’s at Haggen (TJ’s is over 2 hours away) so, since you’ve recommended it… OKAY – I’ll pick some up! And can I just say, Bonterra is my favorite wine make – organic, duah! I especially love their cab (omgeee). This recipe is fabulous, Sarah… simple with loads of flavor and all in one dish. Win-win!
Yum, I love orzo pasta dishes! I have not tried Miyoko’s yet but now I’ll be on the lookout for it.
This salad just SCREAMS summer! Orzo is one of my favorite kinds of pasta to use (especially for pasta salads like this one) so I may just need to give this a try soon :) Ohh and we love Miyoko’s over here too!
Extremely good and very easy to make!
This was REALLY good!
So glad to hear you enjoyed it! Thanks Erin!
I will be making this again and again. We were talking about all the different veg that could be added to it if you wanted. Just yummy!
When do you add in the green onion?
You add it with the corn! Sorry for the confusion!
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This was an excellent and easy dinner, made even better with just picked tomatoes from our garden. Thanks for a wonderful recipe!
So happy you enjoyed it! Thank you for the review!
Fyi, this is not gluten free. You should unmarked this as a gluten free dish.
It can easily be made gluten-free with a GF pasta. That’s why I have it marked as GF. You can use any kind of pasta but there’s also a gluten-free orzo that tastes great: https://amzn.to/2O1c8DX