Go Back
Creamy roasted red pepper orzo is more than just a dish; it's a culinary embrace that warms the heart and tantalizes the taste buds. This comforting recipe combines the subtle nuttiness of orzo pasta with the rich, smoky sweetness of roasted red peppers, creating an indulgent meal that is both satisfying and flavorful. Perfect for weeknight dinners or special occasions, this dish stands out not only for its delightful taste but also for its quick preparation time, making it a favorite among busy home cooks.

Creamy Roasted Red Pepper Orzo

Discover the comforting delight of creamy roasted red pepper orzo, a dish that harmonizes the nutty flavor of orzo pasta with the smoky sweetness of roasted red peppers. Perfect for busy weeknights or special gatherings, it's quick to prepare and easily adaptable to suit different dietary needs. Learn how to roast peppers, cook orzo, and create a luscious creamy sauce that brings this meal to life. Enjoy a bowl of warmth that's both satisfying and full of flavor, perfect for any occasion.
Print Recipe Pin Recipe

Ingredients
  

1 cup orzo pasta

2 large red bell peppers

1 medium onion, diced

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream (or coconut milk for a dairy-free option)

½ cup grated Parmesan cheese (or nutritional yeast for dairy-free)

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and pepper, to taste

Fresh basil, for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 425°F (220°C). Place the whole red bell peppers on a baking sheet and roast for about 25-30 minutes, turning occasionally, until the skin is charred and blistered. Remove from the oven and let them cool slightly. Once cooled, peel off the charred skin, remove the seeds, and chop the peppers.

    Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes. Drain and set aside.

      Sauté the Aromatics: In a large skillet over medium heat, add olive oil. Once hot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and Italian seasoning, cooking for an additional 1-2 minutes until fragrant.

        Combine Ingredients: Add the roasted red peppers to the skillet, stirring to combine. Then pour in the vegetable broth and heavy cream. Bring the mixture to a simmer and let it cook for about 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

          Blend the Sauce: Carefully transfer the sauce mixture to a blender and blend until smooth. (You can also use an immersion blender directly in the skillet for convenience.) Season with salt and pepper to taste.

            Mix in the Orzo: Return the smooth sauce to the skillet, then add the cooked orzo and mix until well combined. Stir in the grated Parmesan cheese until fully melted and the orzo is coated in the creamy sauce.

              Serve and Garnish: Once heated through, remove from heat. Serve the creamy roasted red pepper orzo in bowls, garnishing with fresh basil and additional Parmesan cheese if desired.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings