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Welcome to the delicious world of creamy orzo with roasted veggies—a dish that beautifully marries comfort and nutrition. Imagine a plate filled with tender orzo pasta enveloped in a luscious creamy sauce, punctuated by the vibrant flavors of perfectly roasted vegetables. This dish is not only visually appealing but also offers a comforting texture that makes it an excellent choice for both cozy family dinners and elegant gatherings.

Creamy Orzo with Roasted Veggies

Discover the deliciousness of creamy orzo with roasted veggies, combining comfort and nutrition in one stunning dish. Tender orzo pasta meets a rich creamy sauce, enhanced by a colorful mix of roasted vegetables like cherry tomatoes, zucchini, and bell peppers. This recipe is perfect for a cozy family dinner or an elegant gathering, offering a fantastic way to enjoy a balanced meal. Easy to prepare and packed with flavor, this dish will surely become a favorite in your kitchen!
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth

1 cup heavy cream or a plant-based cream alternative

1 cup cherry tomatoes, halved

1 medium zucchini, diced

1 bell pepper (red or yellow), diced

1 medium red onion, chopped

2 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

½ cup grated Parmesan cheese (or a dairy-free alternative)

Fresh basil leaves, for garnish

Instructions
 

Preheat the Oven: Start by preheating your oven to 425°F (220°C) to ensure it reaches the right temperature while you prepare the vegetables.

    Prepare the Vegetables: In a large mixing bowl, combine the halved cherry tomatoes, diced zucchini, diced bell pepper, and chopped red onion. Drizzle the olive oil over the vegetables, then sprinkle with dried oregano, dried basil, salt, and pepper. Toss gently until all the vegetables are evenly coated with the oil and seasonings.

      Roast the Vegetables: Transfer the seasoned vegetable mixture onto a baking sheet, spreading them out in a single layer. Place the baking sheet in the preheated oven and roast the vegetables for about 20–25 minutes, or until they become tender and lightly caramelized. Be sure to stir the vegetables halfway through roasting for even cooking.

        Cook the Orzo: While the vegetables are roasting, bring the vegetable broth to a boil in a medium saucepan over medium-high heat. Once boiling, add the orzo pasta and cook according to the package instructions, usually around 8–10 minutes, until al dente. Drain the orzo if necessary, but retain a small amount of the broth for later use.

          Make it Creamy: Reduce the heat to low and add the heavy cream, minced garlic, and grated Parmesan cheese to the cooked orzo. Stir well until the cheese melts and the mixture becomes creamy and cohesive. Taste and season with additional salt and pepper if desired.

            Combine: Carefully fold the roasted vegetables into the creamy orzo mixture, ensuring that the vegetables are evenly distributed throughout the pasta.

              Garnish and Serve: Spoon the creamy orzo with roasted veggies into serving bowls. Finish by garnishing with fresh basil leaves and an extra sprinkle of Parmesan cheese for added flavor.

                Enjoy your delicious and creamy orzo masterpiece!

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4