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, wholesome and will quickly be added to your list of dinner rotations. It combines tender orzo pasta with a creamy sauce and medley of colorful vegetables. It was given to me by my dear friend, Dorina. It’s a very popular dish, especially at big gatherings and I hope it makes its way around your table too.
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. Even so, it’s just as good the next day and convenient for lunch leftovers. Add as many different vegetables as you’d like. This recipe is a veggie lovers dream.
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? Orzo literally means “barley”, which makes sense because the pasta shape resembles a grain. Above all, we can all agree pasta is a universal love language that we all understand.
What's so important about pasta water?
In most of my pasta recipes, you will find that I always ask for two things: freshly grated cheese and pasta water reserve. These two specific instructions set apart a good and great sauce. 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. For this reason, pasta water is crucial for any pasta recipe. This Creamy Veggie Orzo wouldn’t be the same without it.
How to measure pasta.
Something as simple as measuring the right servings of pasta in a recipe really does make a difference. It affects 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.
Don’t be shy with seasonings
Besides the flavor from vegetables, cheese, salt and pepper, this dish relies on the seasonings for that kick of flavor. Don’t be afraid to use it.
Can I replace the 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 vegetarian option!
How to store leftovers.
Transfer leftovers to an airtight container and refrigerate. Consume within 2-3 days for optimal freshness. 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.
Looking for other pasta recipes?
Before you go, take a look at some of my other cozy, comforting and cheesy pasta recipes on the blog:
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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
- 1 medium onion diced
- 16 ounces mushrooms sliced
- 2 cups fresh baby spinach
- 6 garlic cloves minced
- 2 large red bell pepper sliced
- 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 sliced mushrooms, and cook for about 20-25 minutes until most of water is evaporated and have slightly caramelized. Then, add bell peppers and cook for an additional 10-15 minutes until soft.16 ounces mushrooms, 2 large red bell pepper
- Add all the seasonings and heavy whipping cream. 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 thicken!1½ cups heavy whipping cream, 1½ cups Parmesan, 1/2 teaspoon smoked paprika, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper
- Add in cooked orzo, spinach and pasta water. Simmer on medium-low heat until the sauce is thickened. Taste and adjust seasoning accordingly to your preference. Enjoy served warm or cold.1/4 cup pasta water, 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
I love that I can make this warm or cold. A crowd pleaser at parties and gatherings.
Thank you, Oana!