Description
Creamy, cheesy orzo tossed with sweet roasted cherry tomatoes and fresh herbs. This comforting dish is simple, satisfying, and packed with flavor.
Ingredients
Scale
- 2 cups cherry tomatoes, halved
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup orzo pasta
- 2½ cups vegetable broth
- ½ cup heavy cream
- ¾ cup Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- A handful of fresh basil, torn
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss cherry tomatoes with olive oil, salt, and pepper. Spread them out cut side up on the baking sheet and roast for 20 minutes or until blistered and caramelized.
- While tomatoes roast, heat a saucepan over medium heat. Add a little oil and sauté minced garlic for 1 minute.
- Add the orzo to the pan and stir to coat. Pour in the vegetable broth and bring to a simmer. Cook uncovered, stirring frequently, for 10–12 minutes until the orzo is tender and most of the liquid is absorbed.
- Remove the pan from heat. Stir in heavy cream and grated Parmesan cheese until smooth and creamy.
- Gently fold in the roasted cherry tomatoes and fresh basil. Taste and adjust seasoning if needed.
- Serve warm with additional Parmesan and a drizzle of olive oil, if desired.
Notes
- Use freshly grated Parmesan for the smoothest sauce.
- Stir often while cooking orzo to prevent sticking.
- Roast tomatoes ahead to save time during the week.
- Reheat leftovers with a splash of broth or cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 375
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg