It doesn't get creamier than this.
When you don’t know what to make for dinner, this recipe is perfect in a pinch. With over 1.6 million views on Instagram, this Creamy Veggie Orzo is rich, hearty and wholesome. It combines tender orzo pasta with a creamy sauce and medley of colorful vegetables.
Why you'll love my recipe.
Simple, versatile and quick
Orzo cooks faster than any other pasta varieties, making it a time-efficient option for busy evenings.
One-pot meal potential
Like many of my pasta recipes, this one has the potential to be prepared in one-pot, minimizing clean up time and effort.
What is orzo?
Although the origin lies in Italy, orzo has become popular in many European and middle eastern cooking recipes. Did you know puntalette, translated as “tiny tips” in Italian is another name for Orzo? It literally means “barley”, which makes sense because the pasta shape resembles a grain.
Why is pasta water important?
In most of my pasta recipes, you will find that I always ask for two things: freshly grated cheese and pasta water reserve. If you let leftover pasta water sit in the pot, you’ll find it turn gelatinous and murky. That is due to the starches released from the pasta during cooking. It’s a salty, starchy liquid gold that turns your sauce into silky, smooth goodness.
How to measure pasta.
The amount of pasta in a recipe has the potential to affect the pasta to sauce ratio. Too much pasta can dilute the sauce and too little pasta can make it overwhelming. Pasta is typically measured at 2 ounces per serving. Short pasta, like fusilli, penne, is usually equal to 1/2 cup when measured dry. For example, in this pasta recipe, it calls for 2 cups of dry orzo, giving you 4 generous servings. Easy, right?
Expert tips from my test kitchen.
Prep everything before you start cooking
This is a dish that cooks pretty quickly. Make sure all your vegetables are washed, cut and ready to go.
Measure pasta correctly
Too much pasta can dilute the sauce and not enough pasta will make the dish overwhelming.
What can I use instead of orzo?
Orzo is the preferred shape for this dish because it’s absorbs the creamy sauce evenly, easy to eat with a spoon or fork and cooks quickly but feel free to substitute with tortellini, Arborio rice or couscous. You can even skip the pasta and substitute with even more veggies for a hearty vegetarian dish. Delicious!
How to make Creamy Veggie Orzo.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Boil the pasta
Bring a large pot of salted water to boil. Cook pasta per package instructions until al dente. Don’t over-cook as it will continue to cook when you add it to the sauce. Reserve 1/4 cup pasta water and set aside.
Cook the mirepoix
In a large pan or Dutch oven, add butter, diced onions and minced garlic. Cook for 5-7 minutes on medium heat until soft, fragrant and translucent. Add the seasonings and sliced mushrooms, and cook for about 20-25 minutes until most of water is evaporated and have slightly caramelized. Then, add the bell peppers and cook until soft.
Make the sauce
Add the heavy whipping cream and pasta water. Bring to a simmer for at least 5 minutes, then add freshly grated Parmesan and stir to combine. Simmer for an additional 10-15 minutes until the sauce is slightly thickened.
Combine everything
Add in cooked orzo and chopped spinach. Simmer on medium-low heat until the sauce is thickened. Taste and adjust seasoning accordingly to your preference. Enjoy served warm or cold.
How to store leftover Creamy Veggie Orzo.
Once the pasta is completely cooled, transfer leftovers to an airtight container. Refrigerate for up to 3 days. Re-heat in the microwave at 15 second intervals or on the stovetop in a small saucepan until warm. Adjust creaminess by adding a splash of water or heavy cream when reheating.
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Creamy Veggie Orzo
Ingredients
- 16 ounces orzo
- 1/4 cup pasta water
- 1½ cups heavy whipping cream
- 1½ cups Parmesan freshly shredded
- 2 cups fresh baby spinach chopped
- 1 medium onion diced
- 2 large red bell pepper sliced
- 16 ounces mushrooms sliced
- 6 garlic cloves minced
- 4 Tablespoons butter unsalted
For the seasonings:
- 1/2 teaspoon Cajun seasoning plus additional, to taste
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
- Bring a large pot of salted water to boil. Cook pasta per package instructions until al dente. Don't over-cook as it will continue to cook when you add it to the sauce. Reserve 1/4 cup pasta water and set aside.16 ounces orzo
- In a large pan or Dutch oven, add butter, diced onions and minced garlic. Cook for 5-7 minutes on medium heat until soft, fragrant and translucent.1 medium onion, 6 garlic cloves, 4 Tablespoons butter
- Add the seasonings and sliced mushrooms. Cook for about 20-25 minutes until most of water is evaporated and have slightly caramelized. Then, add the bell peppers and cook for an additional 10-15 minutes until soft.16 ounces mushrooms, 2 large red bell pepper
- Add the heavy whipping cream and pasta water. Bring to a simmer for at least 5 minutes, then add freshly grated Parmesan and stir to combine. Simmer for an additional 10-15 minutes until the sauce is slightly thickened. It will continue to thicken as it cools.1½ cups heavy whipping cream, 1½ cups Parmesan, 1/2 teaspoon smoked paprika, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, 1/4 cup pasta water
- Add in cooked orzo and chopped spinach.. Simmer on medium-low heat until the sauce is thickened. Taste and adjust seasoning accordingly to your preference. Enjoy served warm or cold.2 cups fresh baby spinach, 1/2 teaspoon Cajun seasoning
Nutrition
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
2 Responses
I love that I can make this warm or cold. A crowd pleaser at parties and gatherings.
Thank you, Oana!