Creamy Pesto Orzo with Roasted Vegetables Recipe

Introduction

This Creamy Pesto Orzo with Roasted Veg is a comforting and flavorful dish perfect for a quick weeknight dinner. Tender orzo pasta tossed in rich pesto cream sauce pairs beautifully with sweet, caramelized roasted vegetables. It’s easy to prepare and sure to please the whole family.

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

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 package instructions, about 8-10 minutes, until al dente. Drain the orzo and return it to the saucepan.
3. Step 3: Stir the heavy cream and pesto into the cooked orzo until 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 additional pesto or grated Parmesan cheese.

Tips & Variations

• Use homemade pesto for a fresher flavor, or swap in sun-dried tomato pesto for a twist.
• Try adding cooked chicken or shrimp for extra protein.
• Roast additional vegetables like asparagus or mushrooms based on season and preference.
• For a vegan version, replace heavy cream with coconut cream or cashew cream and use vegan pesto.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or broth to loosen the sauce if needed. The dish can also be served cold as a pasta salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of vegetable broth?

Yes, water works fine if you don’t have vegetable broth, but using broth adds a richer flavor to the orzo.

How do I prevent the orzo from sticking together?

Stir the orzo occasionally while cooking and rinse it briefly with warm water after draining if necessary. Mixing in the creamy pesto sauce also helps keep it separate and smooth.

Creamy Pesto Orzo with Roasted Vegetables Recipe

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★★★★★

4.9 from 72 reviews

• Author: Harper
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Creamy Pesto Orzo with Roasted Veg is a flavorful and comforting dish combining tender orzo pasta tossed in a rich, creamy pesto sauce with perfectly roasted vegetables. Ideal for a quick weeknight meal, it features a delightful blend of fresh zucchini, bell pepper, cherry tomatoes, and red onion, roasted to caramelized perfection and folded into the creamy orzo for a harmonious balance of textures and flavors.

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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

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Instructions

1. Preheat Oven and Prepare Vegetables: 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 all pieces are evenly coated.
2. Roast the Vegetables: Spread the prepared vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 20 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
3. Cook the Orzo: In a medium saucepan, bring the vegetable broth or water to a boil. Add the orzo and cook as per package instructions (about 8-10 minutes) until al dente. Drain any excess liquid.
4. Combine Orzo with Cream and Pesto: Return the drained orzo to the saucepan, stir in the heavy cream and pesto until fully combined. Season with salt and pepper to taste.
5. Mix Roasted Vegetables into Orzo: Gently fold the roasted vegetables into the creamy pesto orzo mixture, ensuring even distribution without breaking the vegetables.
6. Serve: Serve the creamy pesto orzo warm, optionally garnished with extra pesto or freshly grated Parmesan cheese according to taste.

Notes

• Use high-quality pesto for the best flavor, or make your own for a fresher taste.
• Vegetable broth adds more flavor than water but water works fine if preferred.
• For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently before serving.
• Add fresh herbs like basil or parsley on top for an added burst of freshness.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Roasting
• Cuisine: Italian

Keywords: creamy pesto orzo, roasted vegetables, easy pasta recipe, vegetarian dinner, Italian pasta dish, comfort food, weeknight meal