Creamy Pesto Orzo with Roasted Vegetables Recipe

Introduction

Creamy Pesto Orzo with Roasted Veg is a comforting and flavorful dish that combines tender orzo pasta with rich pesto sauce and vibrant roasted vegetables. Perfect for a quick weeknight dinner or a cozy lunch, this recipe is both satisfying and easy to prepare.

Ingredients

• 1 cup orzo pasta
• 2 cups vegetable broth (or water)
• 1/2 cup heavy cream
• 1/2 cup pesto (store-bought or homemade)
• Salt and pepper (to taste)
• 1 zucchini (sliced)
• 1 bell pepper (diced)
• 1 cup cherry tomatoes (halved)
• 1 red onion (sliced)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper (to taste, for vegetables)

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, toss the zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, garlic powder, salt, and pepper until well coated. Spread the vegetables on a baking sheet in a single layer and roast for about 20 minutes, stirring halfway through, until tender and slightly caramelized.
2. Step 2: While the vegetables roast, bring the vegetable broth or water to a boil in a medium saucepan. Add the orzo and cook according to the package instructions, usually 8–10 minutes, until al dente. Drain the orzo and return it to the saucepan.
3. Step 3: Stir in the heavy cream and pesto into the cooked orzo until the mixture is creamy and well combined. Season with salt and pepper to taste.
4. Step 4: Gently fold the roasted vegetables into the creamy pesto orzo. Serve warm, optionally garnished with extra pesto or grated Parmesan cheese.

Tips & Variations

• Swap heavy cream for coconut milk or cashew cream for a dairy-free version.
• Add toasted pine nuts or walnuts for extra crunch and flavor.
• Use any seasonal vegetables like asparagus, mushrooms, or eggplant instead of the suggested ones.
• For a protein boost, stir in cooked chicken, shrimp, or chickpeas before serving.
• Make homemade pesto for a fresher, more vibrant taste using basil, garlic, pine nuts, Parmesan, and olive oil.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stove with a splash of water or broth to restore creaminess. Avoid reheating at high heat to prevent the cream from separating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of heavy cream?

Heavy cream works best for a rich, creamy texture, but you can use regular cream or half-and-half. Just keep in mind the sauce might be a bit thinner.

Is pesto gluten-free?

Yes, traditional pesto is naturally gluten-free. However, always check the labels if you’re using store-bought pesto to ensure no gluten-containing ingredients were added.

Creamy Pesto Orzo with Roasted Vegetables Recipe

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★★★★★

4.5 from 84 reviews

A delicious and comforting Creamy Pesto Orzo paired with perfectly roasted vegetables. This easy-to-make dish combines tender orzo pasta cooked in vegetable broth and mixed with creamy heavy cream and flavorful pesto, complemented by a medley of caramelized zucchini, bell pepper, cherry tomatoes, and red onion roasted to perfection. Ideal for a vibrant vegetarian meal that’s both satisfying and packed with fresh flavors.

• Author: Stella
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Orzo:

• 1 cup orzo pasta
• 2 cups vegetable broth (or water)
• 1/2 cup heavy cream
• 1/2 cup pesto (store-bought or homemade)
• Salt and pepper (to taste)

For the Roasted Vegetables:

• 1 zucchini (sliced)
• 1 bell pepper (diced)
• 1 cup cherry tomatoes (halved)
• 1 red onion (sliced)
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper (to taste)

Instructions

1. Preheat the Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the vegetables.
2. Prepare the Vegetables: In a large bowl, toss the sliced zucchini, diced bell pepper, halved cherry tomatoes, and sliced red onion with olive oil, garlic powder, salt, and pepper until they are evenly coated.
3. Roast the Vegetables: Spread the coated vegetables in a single layer on a baking sheet. Roast for about 20 minutes, stirring halfway through, until they become tender and slightly caramelized.
4. Cook the Orzo: In a medium saucepan, bring the vegetable broth or water to a boil. Add the orzo and cook according to package instructions—typically 8-10 minutes—until al dente.
5. Combine Orzo with Cream and Pesto: Drain the cooked orzo and return it to the saucepan. Stir in the heavy cream and pesto until well combined. Season with salt and pepper to your liking.
6. Mix in Roasted Vegetables: Gently fold the roasted vegetables into the creamy pesto orzo, ensuring even distribution.
7. Serve: Serve the dish warm, optionally garnished with additional pesto or grated Parmesan cheese for extra flavor.

Notes

• You can use store-bought or homemade pesto depending on your preference.
• Vegetable broth can be substituted with water but broth adds more flavor.
• Feel free to add grated Parmesan cheese for garnish.
• For a vegan version, substitute heavy cream with dairy-free cream and ensure pesto is vegan.
• Stir vegetables halfway through roasting for even cooking and caramelization.

Keywords: Creamy Pesto Orzo, Roasted Vegetables, Italian Pasta, Vegetarian Dinner, Easy Weeknight Meal, Orzo Recipe, Pesto Pasta