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Exploring the world of pasta dishes can lead you to delightful creations, and creamy orzo with roasted veggies is no exception. This dish not only showcases the versatility of orzo pasta but also celebrates the vibrant flavors of seasonal vegetables. Creamy orzo is the ultimate comfort food, perfect for any occasion. Whether you're cooking for a family dinner or meal-prepping for the week, this creamy orzo recipe is sure to impress.

Creamy Orzo with Roasted Veggies

Discover the comforting delight of creamy orzo with roasted veggies, a versatile dish that's perfect for any occasion. This recipe showcases the unique texture of orzo pasta paired with seasonal vegetables, creating a nutritious and satisfying meal. Learn how to roast vegetables to enhance their flavors, create a creamy sauce that binds everything together, and enjoy a delicious dinner that is packed with nutrients. Dive into this easy-to-follow recipe and impress your family or guests with a colorful, flavorful dish.
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Ingredients
  

1 cup orzo pasta

2 tablespoons olive oil, divided

1 medium zucchini, chopped into bite-sized pieces

1 red bell pepper, diced

1 cup cherry tomatoes, halved

1 small red onion, diced

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and black pepper, to taste

1 cup vegetable broth

1 cup heavy cream or coconut milk (for a vegan option)

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative)

Fresh parsley, chopped for garnish

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare the Vegetables for Roasting: On a large baking sheet, combine the chopped zucchini, diced bell pepper, halved cherry tomatoes, and diced red onion. Drizzle with 1 tablespoon of olive oil and season with salt, black pepper, dried basil, and dried oregano. Toss everything together until the vegetables are evenly coated, then spread them out in a single layer to ensure even roasting.

      Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes. They should become tender and slightly caramelized, stirring halfway through to promote even cooking.

        Cook the Orzo: In a large saucepan, bring 4 cups of water to a rolling boil. Add a pinch of salt and the orzo. Cook according to the package instructions, usually about 8-10 minutes, until the orzo is al dente. Once cooked, drain the orzo and set it aside.

          Prepare the Creamy Sauce: In the same saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until it is fragrant, being careful not to let it burn.

            Incorporate the Liquid Ingredients: Stir in the vegetable broth and bring the mixture to a gentle simmer. Lower the heat and add in the heavy cream (or coconut milk), stirring well to combine the ingredients.

              Combine Orzo with the Sauce: Add the drained orzo to the saucepan, stirring until the pasta is well-coated with the creamy sauce. If the mixture appears too thick, add a splash of broth or water to reach your desired consistency.

                Add Cheese and Roasted Vegetables: Gently fold in the grated Parmesan cheese (or nutritional yeast) until it's melted and fully incorporated. Carefully add the roasted vegetables to the orzo, mixing them in gently to combine.

                  Taste and Adjust Seasoning: Taste the dish and adjust the seasoning as necessary with additional salt and black pepper to enhance the flavors.

                    Serve and Garnish: Plate the creamy orzo into serving bowls and finish with a sprinkle of freshly chopped parsley on top for a burst of color and freshness. Serve hot and enjoy!

                      Prep Time, Total Time, Servings: 15 min | 50 min | Serves 4