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Creamy Orzo with Roasted Vegetables

A delightful and easy-to-make dish featuring creamy orzo pasta and sweet roasted vegetables, perfect for a cozy family dinner or impressing guests.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Vegetarian
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1 cup bell peppers, diced
  • 1 cup zucchini, diced
  • 1 cup cherry tomatoes, halved
  • 1 cup onion, diced
  • 2 cloves garlic, minced
  • 1 cup heavy cream or coconut milk Coconut milk can be used for a lighter version.
  • Salt and pepper to taste
  • Olive oil For roasting vegetables.
  • Fresh basil for garnish Adds color and flavor.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Toss the diced bell peppers, zucchini, cherry tomatoes, onion, and garlic with olive oil, salt, and pepper on a baking sheet.
  3. Roast in the oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.
Cooking Orzo
  1. In a pot, bring the vegetable broth to a boil.
  2. Add the orzo and cook according to package instructions until al dente, which usually takes around 8-10 minutes.
  3. Once the orzo is cooked, drain any excess liquid and return it to the pot.
Combining Ingredients
  1. Stir in the roasted vegetables and heavy cream (or coconut milk) into the orzo.
  2. Mix well to combine, and heat through on low heat.
  3. Season with salt and pepper to taste.
  4. Serve warm, garnished with fresh basil.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat with a splash of vegetable broth or water to regain creaminess.
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