Creamy Roasted Red Pepper Orzo

Discover the comforting delight of Creamy Roasted Red Pepper Orzo, a dish that combines the subtle sweetness of roasted red peppers with a rich, creamy sauce. This versatile recipe is perfect as a hearty main dish or an elegant side. With simple ingredients like orzo pasta, vibrant red peppers, and aromatic onions and garlic, you can create a delicious meal that's both satisfying and easy to make. Elevate your dining experience with this flavorful comfort food!

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Ingredients

1 cup orzo pasta

2 large red bell peppers

1 medium onion, finely diced

3 cloves garlic, minced

1 cup vegetable broth

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

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

2 tablespoons olive oil

1 teaspoon Italian seasoning

Salt and freshly ground pepper, to taste

Fresh basil leaves, for garnish

Instructions

Roast the Peppers: Preheat your oven to 425°F (220°C). Arrange the whole red bell peppers on a baking sheet lined with parchment paper. Roast them in the oven for approximately 25-30 minutes, turning occasionally, until the skin is charred and blistered. Once roasted, remove from the oven and allow them to cool slightly. When cool enough to handle, peel off the charred skin, remove the seeds, and finely chop the roasted peppers.

Cook the Orzo: Bring a large pot of salted water to a rolling boil over high heat. Once boiling, add the orzo pasta and cook according to package instructions, which generally takes about 8-10 minutes. After cooking, drain the orzo in a sieve and set it aside.

Sauté the Aromatics: Heat the olive oil in a large skillet over medium heat. Once hot, add the diced onion and sauté for about 5 minutes or until it becomes translucent and softened. Stir in the minced garlic and Italian seasoning, and cook for an additional 1-2 minutes until the garlic is fragrant.

Combine Ingredients: Add the chopped roasted red peppers to the onion and garlic mixture in the skillet, stirring to incorporate. Next, pour in the vegetable broth and heavy cream (or coconut milk). Bring the mixture to a gentle simmer and allow it to cook for about 5 minutes. This helps the flavors meld together and lets the sauce thicken slightly.

Blend the Sauce: Carefully transfer the simmered sauce mixture into a blender and blend until smooth and creamy. (Alternatively, you can use an immersion blender directly in the skillet for ease.) Taste the sauce and season with salt and freshly ground pepper as desired.

Mix in the Orzo: Return the blended sauce to the skillet and add the cooked orzo pasta. Stir everything together until the orzo is well coated with the creamy sauce. Gently fold in the grated Parmesan cheese (or nutritional yeast) until melted and fully incorporated.

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

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