Print

Creamy Orzo with Roasted Vegetables Recipe

Creamy Orzo with Roasted Vegetables Recipe
Print Recipe

★★★★★

4.9 from 7 reviews

A comforting and flavorful dish featuring creamy orzo pasta combined with oven-roasted vegetables like zucchini, bell peppers, and cherry tomatoes. This recipe balances the richness of cream or Greek yogurt with the freshness of herbs and the savory touch of Parmesan, perfect for a satisfying vegetarian meal.

Ingredients

Scale

For the Roasted Vegetables

  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small red onion, diced
  • 1 cup cherry tomatoes, halved
  • 3 tbsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme

For the Creamy Orzo

  • 1 cup orzo pasta
  • 2 cups vegetable broth or water
  • ½ cup heavy cream or Greek yogurt
  • 2 tbsp butter or olive oil
  • 1 clove garlic, minced
  • ¼ cup grated Parmesan cheese (optional)
  • Salt and black pepper to taste

For Garnish

  • Fresh basil or parsley, chopped
  • Extra grated Parmesan or crumbled feta (optional)

Instructions

  1. Preheat and Prepare Vegetables: Preheat your oven to 200°C (400°F). Toss the diced zucchini, red and yellow bell peppers, red onion, and halved cherry tomatoes with olive oil, salt, black pepper, dried oregano, and dried thyme. Spread the vegetables evenly on a baking sheet.
  2. Roast Vegetables: Place the baking sheet in the oven and roast the vegetables for 20 to 25 minutes until they are tender and slightly caramelized, stirring halfway through for even cooking.
  3. Cook Orzo: While the vegetables roast, bring the vegetable broth or water to a boil in a medium saucepan. Add the orzo pasta and cook according to package instructions until al dente, usually about 8 to 10 minutes. Drain any excess liquid and set aside.
  4. Sauté Garlic: In a large skillet over medium heat, melt the butter or heat olive oil. Add the minced garlic and sauté for about 1 minute until it becomes fragrant but not browned.
  5. Combine Ingredients: Add the cooked orzo and roasted vegetables to the skillet with garlic. Stir in the heavy cream or Greek yogurt, cooking for 2 to 3 minutes, allowing the mixture to become creamy and heated through.
  6. Add Cheese and Season: Stir in the grated Parmesan cheese if using. Taste and season with additional salt and black pepper as desired to enhance the flavors.
  7. Serve and Garnish: Transfer the creamy orzo mixture to serving bowls. Garnish with freshly chopped basil or parsley and sprinkle extra Parmesan or crumbled feta cheese if desired. Serve warm for the best flavor and texture.

Notes

  • Use Greek yogurt as a lighter alternative to heavy cream for a tangier flavor and lower fat content.
  • Feel free to substitute or add other vegetables like mushrooms, eggplant, or carrots for more variety.
  • Parmesan cheese is optional but adds a lovely depth of flavor and creaminess.
  • For a vegan version, use olive oil instead of butter, omit cheese, and substitute heavy cream with a plant-based cream.
  • Make sure not to overcook the orzo to maintain a pleasant, slightly firm texture.

Nutrition

Keywords: creamy orzo, roasted vegetables, vegetarian pasta, easy dinner, Mediterranean recipe, comfort food, creamy pasta with vegetables

Find it online: https://maicook.com/creamy-orzo-with-roasted-vegetables-recipe/