Go Back
- 1 cup orzo pasta - 2 cups vegetable broth - 1 cup fresh spinach, roughly chopped - 1/2 cup sun-dried tomatoes, chopped (preferably in oil for enriched flavor) - 1/2 cup heavy cream or coconut cream (choose coconut cream for a dairy-free option) - 1/2 cup freshly grated Parmesan cheese (or nutritional yeast for a vegan substitute) - 2 cloves garlic, minced - 1 small onion, finely chopped - 1 tablespoon olive oil - Salt and freshly cracked black pepper to taste - Fresh basil leaves for garnish You can swap orzo with gluten-free pasta. This keeps the dish safe for those with gluten issues. For a vegan option, use coconut cream and nutritional yeast. They give great flavor and creaminess without dairy. If you want more greens, add kale or arugula. Both add color and nutrients. When selecting sun-dried tomatoes, look for those packed in oil. They add more flavor. For fresh spinach, pick vibrant, green leaves. Avoid wilted or yellowed ones. Choose a good-quality olive oil; it enhances the dish's taste. Finally, always opt for freshly grated Parmesan. Pre-grated cheese lacks flavor and texture. To make creamy spinach sun-dried tomato orzo, start by gathering your ingredients. You will need orzo pasta, vegetable broth, fresh spinach, sun-dried tomatoes, heavy cream, Parmesan cheese, garlic, onion, olive oil, salt, and pepper. This dish takes about 30 minutes to prepare and serves four people. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until it turns soft and clear. Then, add the minced garlic. Cook for one more minute to let the garlic aroma fill your kitchen. Next, add the orzo pasta to the skillet. Stir it well to coat it in oil. Toast the orzo for about 2 minutes. This step adds a nice earthy flavor to the dish. After toasting, pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let it simmer for 10-12 minutes. Stir it occasionally until most of the liquid is absorbed. When the orzo is tender, mix in the sun-dried tomatoes and spinach. Lower the heat and add the heavy cream and grated Parmesan cheese. Stir until the sauce is creamy. Season with salt and pepper. Let it rest for a few minutes before serving. Garnish with fresh basil leaves for a colorful touch. To get that perfect creamy texture, I suggest using heavy cream. If you prefer a dairy-free option, coconut cream works well too. Adding freshly grated Parmesan cheese enhances the creaminess even more. Mix everything together on low heat until it becomes smooth. This gentle heat helps the cheese melt into the dish. Always stir continuously to avoid lumps. One common mistake is cooking the orzo too long. Overcooked orzo turns mushy and loses its nice bite. Another mistake is not using enough liquid. The orzo needs enough broth to absorb flavors. Skip the salt until the end; you can always add more. Lastly, don’t rush the resting time. Letting the dish sit helps the flavors blend beautifully. You need a large skillet or saucepan for this dish. A wooden spoon is perfect for stirring the orzo. Use a sharp knife for chopping your garlic and onions. A measuring cup helps ensure you get the right amount of broth and cream. Finally, a heat-resistant spatula makes serving easy and mess-free. {{image_4}} You can make this dish vegan by swapping heavy cream for coconut cream. Coconut cream gives a rich texture without dairy. Nutritional yeast is a great cheese substitute. It adds a cheesy flavor and is packed with vitamins. Use about half a cup of nutritional yeast to replace the cheese. This way, you get a creamy, dairy-free delight without losing taste. Feel free to mix in other veggies you love. Some great options include: - Cherry tomatoes: They add a burst of sweetness. - Bell peppers: They offer crunch and color. - Zucchini: It blends well and adds nutrients. You can add these vegetables during the last few minutes of cooking. This keeps them fresh and vibrant. If you want to add protein, consider these options. Chickpeas are a great plant-based choice. They add fiber and protein. Just stir in one can of drained chickpeas when you add the spinach. If you prefer meat, cooked chicken works well. Add it when you mix in the sun-dried tomatoes. Shrimp is another tasty option. Sauté shrimp in the pan before adding the garlic. This gives a nice flavor to the dish. These variations help you customize your orzo. Try them out to find your favorite mix! To store your creamy spinach sun-dried tomato orzo, first let it cool. Use a clean, airtight container. This helps keep the dish fresh. You can store it in the fridge for up to three days. Make sure to label the container with the date. This way, you know when it was made. When reheating, use a skillet for even warming. Add a splash of vegetable broth to keep it creamy. Stir often over medium heat. You can also use the microwave. Heat it in short bursts. Stir between each burst to ensure even heating. This keeps the texture nice and creamy. For longer storage, you can freeze this dish. Use a freezer-safe container and leave some space at the top. The orzo will expand as it freezes. This dish can last up to three months in the freezer. To thaw, move it to the fridge overnight. Then, reheat as mentioned above. Yes, you can use gluten-free orzo. Look for brands that offer good texture. Cook it just like regular orzo. Keep an eye on the time, as gluten-free pasta may cook faster. You can easily make this a one-pot meal. Simply follow the steps in the recipe. Start by sautéing the onion and garlic in your pot. Then add the orzo and broth. This method saves on cleanup and keeps all the flavors in one place. This dish pairs well with many sides. Try a simple green salad or garlic bread. You can also serve it with grilled chicken or shrimp for extra protein. A glass of white wine can make it extra special. This blog post covered how to make creamy spinach sun-dried tomato orzo. You learned about key ingredients, substitutions, and tips for choosing quality items. I walked you through the cooking steps and shared tricks for a perfect texture. We explored variations, including vegan options and added proteins. Lastly, I provided storage tips and answered common questions. Now, you can create a tasty dish with confidence. Enjoy your orzo adventure!

Creamy Spinach Sun-Dried Tomato Orzo One Pan

Indulge in the flavors of creamy spinach and sun-dried tomato orzo delight! This easy recipe combines orzo pasta, fresh spinach, and rich cream for a dish that's both comforting and delicious. Perfect for weeknight dinners or a special occasion, it’s ready in just 30 minutes. Click through to discover how to make this vibrant recipe that will impress your taste buds and elevate your meal plans!
Print Recipe Pin Recipe

Ingredients
  

1 cup orzo pasta

2 cups vegetable broth

1 cup fresh spinach, roughly chopped

1/2 cup sun-dried tomatoes, chopped (preferably in oil for enriched flavor)

1/2 cup heavy cream or coconut cream (choose coconut cream for a dairy-free option)

1/2 cup freshly grated Parmesan cheese (or nutritional yeast for a vegan substitute)

2 cloves garlic, minced

1 small onion, finely chopped

1 tablespoon olive oil

Salt and freshly cracked black pepper to taste

Fresh basil leaves for garnish

Instructions
 

Sauté the Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent and soft.

    Add Garlic: Stir in the minced garlic and continue to sauté for an additional minute, allowing the garlic to release its fragrant aroma.

      Toast the Orzo: Add the orzo pasta directly to the skillet, stirring it into the oil and aromatics. Toast the orzo for about 2 minutes, stirring frequently to prevent sticking and promote an earthy flavor.

        Simmer the Orzo: Pour in the vegetable broth and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 10-12 minutes. Stir occasionally until most of the liquid is absorbed and the orzo reaches al dente texture.

          Incorporate Vegetables: Mix in the chopped sun-dried tomatoes and the fresh spinach, ensuring they are evenly distributed throughout the orzo.

            Create the Creamy Sauce: Lower the heat to gentle and add the heavy cream (or coconut cream) along with the grated Parmesan cheese. Stir continuously until the mixture is creamy and smooth. Season with salt and freshly cracked black pepper to your liking.

              Let It Rest: Remove the skillet from heat and allow the dish to sit covered for a few minutes. This resting time helps the flavors meld beautifully.

                Serve and Garnish: Serve the creamy orzo warm, elegantly garnished with fresh basil leaves to add a vibrant touch.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4