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Prepare the vegetables by dicing the onion, slicing the tomatoes into quarters, and chopping the sun dried tomatoes and spinach
In a large saucepan, saute the onion in olive oil until translucent. Add the tomatoes with a pinch of salt and cook together for a few minutes over medium heat until the tomatoes have softened
Add the sun dried tomatoes along with one tablespoon of the oil from the jar, and the orzo pasta. Saute for a few minutes to toast the pasta
Add the vegetable broth, cannellini beans, oregano and season with salt and pepper. Simmer with the lid on for 8-10 minutes on a low heat until the pasta is almost cooked but still quite al dente
Add the chopped spinach, parmesan cheese and milk. Stir through and simmer for a few minutes until the spinach has wilted and the cheese has melted. The sauce should have thickened up and become creamyGive a taste for seasoning, if needed you can add more broth if its dried out too much
Once ready to serve, throw in a handful of fresh basil leaves and stir through. Serve your delicious creamy Orzo Pasta into bowls with a sprinkle of extra parmesan and enjoy!