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One-Pot Veggie Cream Orzo

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Creamy and comforting, this One-Pot Veggie Cream Orzo combines tender orzo pasta with fresh vegetables in a luscious creamy sauce, perfect for a quick and satisfying meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 1 cup chopped zucchini
  • 1 cup chopped bell peppers
  • 1 cup baby spinach
  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1 cup half-and-half or heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. In a large pot or deep skillet, heat olive oil over medium heat.
  2. Add the chopped onion and garlic, sauté until softened and fragrant, about 3 minutes.
  3. Add mushrooms, zucchini, and bell peppers; cook for another 5 minutes until vegetables begin to soften.
  4. Stir in the orzo pasta and toast slightly for 1 minute.
  5. Pour in the vegetable broth and bring to a boil.
  6. Reduce heat to low, cover, and simmer for about 10 minutes, or until orzo is tender and most of the liquid is absorbed.
  7. Stir in the half-and-half (or heavy cream), Parmesan cheese, and baby spinach; cook for an additional 2 minutes until spinach wilts and the sauce is creamy.
  8. Season with salt and pepper to taste.
  9. Garnish with fresh parsley and serve warm.

Notes

For extra protein, add cooked chickpeas or grilled chicken. You can also swap Parmesan for a vegan cheese alternative to make it dairy-free.

Find it online: https://foodnarrative.com/one-pot-veggie-cream-orzo/