Creamy Orzo with Roasted Vegetables

A comforting dish that combines creamy orzo with the rich flavors of roasted vegetables, perfect for weeknight dinners or gatherings.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course, Vegetarian

Cuisine: American, Comfort Food

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

1 cup orzo pasta
2 cups vegetable broth
1 cup mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes) Use seasonal vegetables for best flavor.
1 tablespoon olive oil
1/2 cup heavy cream or cream alternative For a lighter version, consider using half-and-half or a plant-based cream alternative.
1/2 teaspoon garlic powder
to taste Salt and pepper
Parmesan cheese (optional, for serving)
Fresh herbs (e.g., basil, parsley) for garnish

Method

Preparation

Preheat the oven to 400°F (200°C).
Toss the mixed vegetables with olive oil, salt, and pepper.
Spread the vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

Cooking Orzo

In a pot, bring vegetable broth to a boil and add the orzo.
Cook according to package instructions until al dente, and then drain.

Mix and Serve

Return the orzo to the pot, and stir in the heavy cream, garlic powder, and roasted vegetables.
Mix everything to combine well and season with salt and pepper.
Serve warm, topped with Parmesan cheese and fresh herbs for an extra pop of flavor.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, warm it in a saucepan over medium heat, adding a splash of vegetable broth or cream if it has thickened.