Go Back
Gather these tasty ingredients to make your creamy spinach and sun-dried tomato orzo: - 1 cup orzo pasta - 2 cups fresh spinach, chopped - 1/3 cup sun-dried tomatoes, diced (preferably oil-packed for extra flavor) - 1 cup vegetable broth - 1/2 cup heavy cream (or a dairy-free alternative) - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 cloves garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves, for garnish This list is simple but full of flavor. You’ll love how fresh spinach and sun-dried tomatoes brighten your dish. The orzo pasta adds a nice texture, while the heavy cream and Parmesan cheese make it rich. You can switch to dairy-free options if needed. Using oil-packed sun-dried tomatoes gives you an extra boost of taste. Enjoy crafting this delightful meal! 1. Start by heating olive oil in a medium saucepan over medium heat. 2. Add minced garlic and sauté it for about 30 seconds. You want it to smell nice. 3. Next, stir in the orzo pasta. Coat it well with the garlic oil. 4. Toast the orzo for 2-3 minutes until it turns slightly golden. 5. Carefully pour in the vegetable broth. Bring it to a boil. 6. Lower the heat to a simmer and cover the pot. Cook the orzo for 8-10 minutes. Stir occasionally until the pasta is tender. 1. Once the orzo is ready, stir in the chopped spinach and diced sun-dried tomatoes. 2. Pour in the heavy cream and grated Parmesan cheese. Mix well. 3. Allow it to simmer for another 2-3 minutes. This makes the dish creamy and rich. 4. Season with salt and pepper to taste. Stir everything until well combined. 1. Remove the pot from heat. Let the dish rest for a couple of minutes. This helps it thicken slightly. 2. Serve warm and garnish with fresh basil leaves. Enjoy your creamy spinach and sun-dried tomato orzo! - Vegan options with dairy alternatives: If you want a vegan dish, swap heavy cream with coconut cream or cashew cream. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. This keeps your dish creamy and tasty without using animal products. - Gluten-free substitute suggestions: If you need a gluten-free meal, use gluten-free orzo pasta. Many brands offer a rice-based version. This way, you can enjoy the same great taste without the gluten. - Adding herbs or spices: Fresh herbs can elevate your dish. Try adding basil, oregano, or thyme. A pinch of red pepper flakes adds heat. These flavors brighten the creamy sauce and make each bite exciting. - Tips for using different cheeses: Instead of Parmesan, try goat cheese or feta for a different taste. Each cheese brings its unique flair. Mix and match cheeses for a more complex flavor profile. This makes the dish fun and personal. {{image_2}} When you serve creamy spinach and sun-dried tomato orzo, think about what goes well with it. Here are some tasty options: - Side Dishes: A light arugula salad pairs nicely with this dish. The peppery taste of arugula adds a fresh note. You can also serve garlic bread for a comforting touch. - Beverages: A crisp white wine, like Sauvignon Blanc, complements the creamy flavors. If you prefer non-alcoholic drinks, try sparkling water with lemon. How you present your dish can make a big difference. Here are some fun ideas: - Garnishing: Add fresh basil leaves on top of the orzo. This will not only look pretty but also boost flavor. You can tear the leaves for a more rustic look. - Plating Suggestions: Use a wide, shallow bowl. This allows you to spread the orzo out, showing off its creamy texture. You might sprinkle extra Parmesan on top for a nice finish. To keep your creamy spinach and sun-dried tomato orzo fresh, store leftovers properly. First, allow the dish to cool down to room temperature. This helps prevent condensation in the container. Next, transfer the orzo to an airtight container. Glass or BPA-free plastic containers work well. Make sure to seal it tightly to keep out air and moisture. Store it in the fridge for up to three days for the best taste. When it’s time to enjoy your leftovers, reheating them correctly is key. The best method is to use the stovetop. Simply place the orzo in a medium saucepan over low heat. Add a splash of vegetable broth or cream to help it regain its creaminess. Stir often to heat evenly and avoid sticking. This method keeps the flavors intact and the texture creamy. If you prefer the microwave, use a microwave-safe bowl. Heat in short intervals, stirring in between, until it’s warm throughout. Yes, you can use whole wheat orzo. It adds more fiber and a nutty taste. Just keep an eye on the cooking time. Whole wheat orzo may need a few extra minutes to cook. Taste it to check for doneness. To make this dish ahead, cook the orzo and mix it with other ingredients. Let it cool, then store it in the fridge. You can reheat it later on the stove or in the microwave. Add a splash of broth or cream when reheating for extra creaminess. Yes! This dish is great for meal prepping. You can store it in individual containers. It stays tasty in the fridge for about three days. Just remember to heat it through before serving. Enjoy it warm for a comforting meal! This dish combines simple ingredients like orzo, spinach, and sun-dried tomatoes. You learned how to sauté, simmer, and mix flavors for a creamy delight. Remember, you can adjust this recipe for vegan and gluten-free needs. Pair it well with salads or wine for a full meal experience. Store leftovers properly, so they taste fresh later. Enjoy making this recipe your own, and share it with friends. Cooking brings joy, and this dish shines in any setting.

Creamy Spinach & Sun-Dried Tomato Orzo

Savor the deliciousness of this creamy spinach and sun-dried tomato orzo! This easy recipe blends tender orzo pasta with fresh spinach, flavorful sun-dried tomatoes, and a rich, creamy sauce for a comforting dish perfect for any meal. In just 20 minutes, you can whip up a delightful meal that serves four. Click through to explore the full recipe and bring a burst of flavor to your table tonight!
Print Recipe Pin Recipe

Ingredients
  

1 cup orzo pasta

2 cups fresh spinach, chopped

1/3 cup sun-dried tomatoes, diced (preferably oil-packed for extra flavor)

1 cup vegetable broth

1/2 cup heavy cream (or a dairy-free alternative)

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

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil leaves, for garnish

Instructions
 

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

    Add the orzo pasta to the pan, stirring to coat it in the garlic oil. Toast the orzo for about 2-3 minutes, until slightly golden.

      Carefully pour in the vegetable broth and bring to a boil. Lower the heat to a simmer and cover the pot, cooking the orzo for 8-10 minutes, stirring occasionally, until the pasta is tender and has absorbed most of the broth.

        Stir in the chopped spinach and sun-dried tomatoes, mixing them into the orzo.

          Pour in the heavy cream and Parmesan cheese, stirring until everything is well combined and creamy. Allow it to simmer for another 2-3 minutes to heat through, and season with salt and pepper to taste.

            Remove from heat and let it rest for a couple of minutes to thicken slightly.

              Serve warm, garnished with fresh basil leaves.

                Prep Time, Total Time, Servings: 10 min | 20 min | Serves 4