Description
Creamy Sun-Dried Tomato Orzo is a Mediterranean-inspired pasta dish with a silky cream sauce, tangy sun-dried tomatoes, and savory Parmesan. Quick, versatile, and comforting, it works beautifully as a vegetarian main or as a flavorful side dish.
Ingredients
1 1/2 cups orzo pasta
3 cups vegetable broth
1 cup heavy cream
1/2 cup sun-dried tomatoes (packed in oil, drained and chopped)
1/2 cup grated Parmesan cheese
3 cloves garlic, minced
1 small onion, finely chopped
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
Fresh basil leaves, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, cooking until soft and fragrant, about 4–5 minutes.
- Stir in orzo pasta and toast for 2 minutes, stirring frequently.
- Pour in vegetable broth, bring to a boil, then reduce heat and cover. Simmer for 10–12 minutes, stirring occasionally, until orzo is al dente and most of the broth is absorbed.
- Stir in heavy cream, Italian seasoning, sun-dried tomatoes, and Parmesan cheese. Mix until cheese melts and sauce becomes creamy. Season with salt and pepper.
- Remove from heat, let rest for 2 minutes, then garnish with fresh basil and serve warm.
Notes
Add grilled chicken, shrimp, or sausage for a protein boost.
Stir in spinach or mushrooms for extra flavor and nutrients.
Swap Parmesan with Pecorino Romano for a sharper taste.
Use half-and-half or plant-based cream for a lighter version.
For a gluten-free option, substitute with gluten-free orzo.
Add red pepper flakes or lemon zest for a flavor kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 4g
- Sodium: 560mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 55mg
