One-Pot Orzo

Dice the onion, mince the garlic, and halve the cherry tomatoes. 2. Saute the onion in olive oil about 3 minutes, then the garlic for 30-60 seconds. 3. Stir in the cherry tomatoes, cook until softened, and gently press to release their juices. 4. Add the orzo and toast for a minute. 5. Pour in the broth gradually while stirring until absorbed. 6. Lower the heat, pour in the coconut milk, and cook 5-8 minutes. 7. Add tomato paste if using and season with salt, pepper, and red pepper flakes. 8. Cover and cook a few more minutes until al dente, then serve topped with vegan Parmesan and basil.