Creamy Orzo Pasta

This 30 minute Creamy Orzo Pasta screams comfort food and is made in the one pan. It’s healthy, packed with veggies and protein, and lusciously creamy without any heavy cream, thanks to a secret ingredient…

I absolutely love orzo recipes...do you? Whilst it looks like rice, orzo is actually a small pasta shape and a personal favorite, I always have a box in my pantry. Here I’ve simmered it in the broth, which not only saves on dishes as it's a one pan recipe, but it also enhances the flavors and creaminess as the starch from the pasta becomes part of the sauce. Think of it as a crossover between a risotto and creamy pasta recipe in one. What makes it special is that it's creamy, without any heavy cream. 

I must admit, I’m not a fan of heavy cream. However I love making a creamy sauce using different ingredients that are lighter and healthier, without compromising on taste. My secret ingredient today are cannellini beans. Not only do they add extra protein, but cannellini beans are creamy themselves and add a layer of creaminess to the dish. You also can't taste them at all as they mesh into the yummy sauce, which makes it perfect for picky eaters. 

I’ve also used them in my Italian minestrone soup, creamy white bean dip and Tuscan soup, that are all reader favorites.

This orzo pasta recipe is healthy, vegetarian and packed with veggies. You can have dinner on the table in 30 minutes, so it's wonderful for busy weeknights. It can easily be made vegan by swapping the parmesan cheese to a plant based cheese or simply omit it. Orzo pasta is also popularly used for Italian soups and pastina recipes as it gives it depth. You can also add it to pasta salads as its such a versatile pasta shape.

Some must try orzo recipes are my lemon orzo, orzo pasta salad and Greek orzo salad with a creamy feta dressing.

Table of Contents

• What makes this recipe special
• Ingredients and Substitutions
• How to make Creamy Orzo Pasta
• Tips and Tricks
• Storage Instructions
• FAQs
• More Orzo Recipes
• More One Pot Recipes
• Recipe
• Comments

What makes this recipe special

• Quick & Easy: Ready in just 30 minutes with easy steps, ideal for busy weeknights
• One Pan Wonder: All made in the one-pan, making it an easy clean up
• Nutritious: Packed with nutrients and protein from the veggies along with the cannellini beans  
• Versatile: Serve as a main or side dish alongside your favorite protein such as tofu, shrimp, salmon or chicken 

Ingredients and Substitutions

• Orzo pasta / risoni is the lovely star today and is a rice-shaped pasta that cooks quickly and great for one pan dishes, soups and pastina recipes. You can boil it separately, but I've found cooking orzo in a sauce, similar to a risotto, adds a lovely tenderness and texture to the dish
• Grape or cherry tomatoes bring a fresh sweetness and their juices add so much flavor to the sauce. You can use regular juicy tomatoes if that's all you have
• Sun-dried tomatoes add tang and a lovely smokiness. I've also added some of the oil for sautéing. You can substitute with jarred roasted red peppers for a slightly different taste
• Vegetable broth is the base of the sauce and allows the orzo to simmer and absorb the juices. If you're not vegetarian, feel free to add chicken broth instead 
• Cannellini beans are my secret ingredient for extra creaminess without any cream, along with adding protein, fiber and heartiness to the dish. They’re also known as white beans or navy beans. Chickpeas can be substituted but may not add the same level of creaminess 
• Onions are sautéed in extra virgin olive oil rather than butter for the base of the dish. Shallots are a great substitute if you want a milder flavor. You can also add garlic cloves if you like
• Baby spinach is another vegetable full of nutrients and a pop of green color. Substitute for kale or Swiss chard, just make sure they are finely chopped 
• Parmesan cheese gives the dish a savory creaminess and salty umami flavor. You can substitute with a vegan parmesan if needed to make the dish completely vegan
• Milk adds to the creaminess without making it heavy. Feel free to use any plant-based or regular milk, I’ve used unsweetened soy milk 
• Herbs add earthiness and aroma. Dried oregano is added to the sauce and fresh basil for the final step for freshness. You can also add a sprinkle of fresh herbs or parsley as garnish with a squeeze of lemon juice

How to make Creamy Orzo Pasta

In 30 minutes this delicious one pan dish is ready and screams comfort. Follow my simple steps below to make this at home.

Tips and Tricks

1. Don’t overcook the orzo as it can become mushy. Keep an eye on the pasta and the cook time, ensuring to stir frequently
2. Ensure to simmer the orzo on a low heat with the lid on or the broth can evaporate too quickly. If needed, you can also add more broth 
3. Use sun-dried tomatoes in oil as the oil adds flavor to the dish. If you're using dry-packed ones, rehydrate them in warm water first
4. Add spinach as the last step and ensure its chopped. This way it wilts perfectly without overcooking
5. I always recommend freshly grated parmesan cheese for the best taste. Buy the block and finely grate it yourself so it melts and emulsifies in the sauce

Storage Instructions

• Store leftovers in an airtight container in the fridge for up to 3 days
• Reheat on the stove top for a few minutes with a splash of broth or water which will keep it nice and creamy. You can also reheat in the microwave but you will lose some of the creaminess
• Freeze leftovers for up to a month. Simply thaw first or reheat straight from frozen in a pan with a splash of liquid such as water or broth until heated through

FAQs

More Orzo Recipes

More One Pot Recipes

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