Step 1

Preheat the oven to 375 degrees.

Step 2

Add the tomatoes, garlic, shallot, oil and a pinch of salt & pepper to a baking dish. Toss to coat and place in the oven for 40 minutes. Remove from the oven.

Step 3

Heat the oil in a skillet over medium heat. Add the dry orzo and toast for 2 minutes, stirring frequently. Add the tomato paste and continue to toast for another 2 minutes. Add the dry seasonings a cook for 1 more minute. Pour in everything from the baking dish (including the juices), the broth and pesto. Gently smash the tomatoes & garlic with the back of a wooden spoon. Bring to a boil, cover, lower the heat and simmer for 15 minutes.

Step 4

Remove the lid, add the non-dairy milk and smash the tomatoes again. Bring to a boil again, cover, lower the heat and simmer for 10 more minutes.

Step 5

Remove the lid and stir. Taste and add salt if needed - if the orzo is still crunchy, you can add a little more broth and cook for another 5 minutes.

Step 6

To serve, drizzle some more pesto over the orzo and top with fresh basil.