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Creamy orzo with roasted veggies is a comforting dish that brings together the rich, creamy texture of orzo pasta and the vibrant flavors of roasted vegetables. This dish not only satisfies the palate but also nourishes the body, making it a perfect addition to your weekly meal planning. With its creamy consistency and hearty ingredients, this recipe is a crowd-pleaser for families and friends alike.

Creamy Orzo with Roasted Veggies

Discover the comforting flavors of creamy orzo with roasted veggies, a perfect dish for any occasion. This recipe combines the rich, creamy texture of orzo pasta with a colorful mix of roasted vegetables like zucchini, bell peppers, and cherry tomatoes, creating a nutritious and satisfying meal. It's adaptable for various dietary needs, making it a versatile choice for family dinners or gatherings. Enjoy a deliciously balanced meal that delights both the palate and body!
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Ingredients
  

1 cup orzo pasta

2 tablespoons olive oil

1 medium zucchini, chopped

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 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 option)

Fresh parsley, chopped (for garnish)

Instructions
 

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

    Prepare Veggies for Roasting: On a baking sheet, toss the zucchini, bell pepper, cherry tomatoes, and red onion with 1 tablespoon of olive oil, salt, pepper, dried basil, and dried oregano. Spread the vegetables out in a single layer.

      Roast the Veggies: Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Stir halfway through for even roasting.

        Cook the Orzo: In a large saucepan, bring 4 cups of water to a boil. Add a pinch of salt and the orzo. Cook according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.

          Make 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 fragrant.

            Add Liquids: Stir in the vegetable broth and bring to a simmer. Reduce the heat to low and add the heavy cream (or coconut milk). Mix well to combine.

              Combine Orzo and Sauce: Add the cooked orzo to the saucepan and stir until well coated with the creamy sauce. If the mixture is too thick, add an extra splash of broth or water until you reach your desired consistency.

                Add Cheese and Roasted Veggies: Stir in the grated Parmesan cheese (or nutritional yeast) until melted and combined. Fold in the roasted veggies gently to incorporate them into the orzo.

                  Taste and Adjust: Adjust the seasoning as needed with salt and pepper.

                    Serve: Plate the creamy orzo and garnish with freshly chopped parsley. Enjoy hot!

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