Creamy Orzo with Roasted Vegetables

This creamy orzo dish combined with roasted vegetables offers a delightful flavor and comforting texture, making it ideal for family dinners or gatherings.

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Prep Time 10

Cook Time 30

Total Time 40

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 for a lighter, dairy-free option.
Salt and pepper to taste
Olive oil For roasting vegetables.
Fresh basil for garnish Adds freshness and color.

Method

Preparation

Preheat your oven to 400°F (200°C).
On a baking sheet, toss the diced bell peppers, zucchini, cherry tomatoes, onion, and garlic with olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized.
In a pot, bring the vegetable broth to a boil. Add the orzo and cook according to package instructions until al dente, which usually takes around 8-10 minutes.

Combining

Once the orzo is cooked, drain any excess liquid and return it to the pot.
Stir in the roasted vegetables and heavy cream (or coconut milk). Mix well to combine, and heat through on low heat.
Season with salt and pepper to taste.
Serve warm, garnished with fresh basil.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of vegetable broth or water to restore creaminess.