Creamy Spinach Sun-Dried Tomato Orzo One Pan

$Here's what you need for the creamy spinach sun-dried tomato orzo. Gather these ingredients before you start: - 1 cup orzo pasta - 2 cups vegetable broth - 1 cup fresh spinach, chopped - 1/2 cup sun-dried tomatoes, chopped (in oil for added flavor) - 1/2 cup heavy cream or coconut cream (for a dairy-free choice) - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 cloves garlic, minced - 1 small onion, finely chopped - 1 tablespoon olive oil - Salt and pepper to taste - Fresh basil leaves for garnish Each ingredient plays a key role in this dish. The orzo creates a hearty base. The vegetable broth enhances the flavor. Fresh spinach adds color and nutrients. Sun-dried tomatoes bring a sweet, tangy punch. Heavy cream or coconut cream gives the dish its creamy texture. Parmesan cheese or nutritional yeast adds a savory depth. Garlic and onion provide aromatic notes. Olive oil helps everything cook smoothly. Finally, salt and pepper season the dish just right. Don't forget the fresh basil leaves for a lovely finish! - Heat olive oil in the skillet. - Sauté onion until translucent. - Add garlic and cook until fragrant. Begin by heating olive oil in a large skillet over medium heat. I use about one tablespoon. This oil gives a nice base for flavor. Next, add the finely chopped onion. Cook it until it turns translucent, which takes about three to four minutes. This step adds sweetness to the dish. Once the onion looks good, stir in two minced garlic cloves. Let it cook for about one minute. The smell will be amazing! - Toast orzo in the skillet. - Add vegetable broth and simmer. - Stir in sun-dried tomatoes and spinach. Now, add one cup of orzo pasta to the skillet. Stir it well to coat it in the oil. Toast the orzo for about two minutes while stirring often. This step brings out a nutty flavor. Next, pour in two cups of vegetable broth. Bring it to a boil. Once it's boiling, reduce the heat to low and cover the pan. Let it simmer for about ten to twelve minutes. The orzo should absorb most of the liquid and become al dente. After that, mix in half a cup of chopped sun-dried tomatoes and one cup of chopped fresh spinach. Stir until everything is combined and the spinach wilts down. - Incorporate cream and cheese. - Season and let flavors meld. - Serve with basil garnish. Now, reduce the heat to low again and stir in half a cup of heavy cream or coconut cream. Add half a cup of grated Parmesan cheese for richness. Mix until it becomes creamy and smooth. Taste the dish and season with salt and pepper as needed. Remove it from the heat and let it sit covered for a few minutes. This resting time helps the flavors meld together beautifully. Serve the dish warm, garnished with fresh basil leaves. Enjoy your creamy spinach sun-dried tomato orzo! To get the right creaminess in your orzo, use heavy cream or coconut cream. Both work well, but the coconut cream is great for a dairy-free option. Stir in the cream slowly for a smooth texture. Toasting the orzo adds depth to the flavor. When you add it to the oil, stir it for two minutes. This simple step makes a huge difference. For seasoning, salt and pepper are key. Add them in stages. Taste as you go along. You can also sprinkle in some fresh herbs for extra flavor. Do not overcook the orzo. Keep an eye on it while it simmers. You want it al dente, not mushy. Be careful with your ingredient swaps. If you use sun-dried tomatoes packed in oil, it adds flavor. Using the dried version may not give you the same taste. Resting time is important. Let the dish sit for a few minutes after cooking. This helps all the flavors mix well together. {{image_2}} Adding protein to your creamy spinach sun-dried tomato orzo can make it heartier. Here are some great options to consider: - Grilled chicken or shrimp: Both add a nice touch. They pair well with the creamy sauce and add flavor. - Chickpeas for a vegetarian option: Chickpeas boost protein while keeping the dish plant-based. They also add a nice texture. - Tofu for a vegan alternative: Tofu is a great way to add protein. It soaks up flavors and adds creaminess. Now, let’s enhance the flavor even more! - Adding lemon juice or zest: A splash of lemon brightens the dish. It adds a fresh taste that balances the creaminess. - Incorporating different herbs: Try basil, thyme, or oregano. They add depth and a lovely aroma. - Using roasted garlic: Roasted garlic gives a sweet and rich flavor. It’s a great twist on the standard garlic taste. Feel free to mix and match these options. They will help you create a dish that suits your taste perfectly! To store your creamy spinach sun-dried tomato orzo, place it in an airtight container. This will keep the flavors fresh and prevent drying out. It's best to store it in the fridge if you plan to eat it within three days. When you want to reheat, use a skillet over low heat. Add a splash of vegetable broth or cream to help keep it creamy. Stir gently to warm it through without burning. You can freeze this dish for longer storage. To do this, let it cool completely before transferring it to a freezer-safe container. Seal it tightly to avoid freezer burn. The orzo will last about three months in the freezer. When you're ready to eat, move it to the fridge to thaw overnight. Reheat in a skillet with a bit of broth or cream for the best texture. Can I use whole wheat orzo instead? Yes, you can use whole wheat orzo. It adds fiber and a nutty flavor. Just watch the cooking time, as it may take longer to cook. Is the dish gluten-free? No, this dish is not gluten-free. Orzo is made from wheat. For a gluten-free option, use rice or quinoa. What can I substitute for sun-dried tomatoes? You can use fresh tomatoes or roasted red peppers. They add a nice flavor and keep the dish fresh. How to make it spicier? Add red pepper flakes or cayenne pepper. Start with a small amount and adjust to your taste. Can I make this dish ahead of time? Yes, you can. Cook it and let it cool. Store it in the fridge for up to three days. Reheat it on the stove with a splash of broth. Best serving suggestions with orzo? Serve it with a side salad or garlic bread. A sprinkle of extra cheese on top is always a hit! In this blog post, we explored a tasty orzo dish made with fresh ingredients. You learned about each ingredient, from orzo pasta to sun-dried tomatoes. We also discussed how to prepare and cook the dish step by step. Tips helped you avoid common mistakes and perfect your recipe. Remember, you can add proteins or change flavors to fit your taste. Store leftovers properly to enjoy later. This dish is versatile and easy to make, perfect for any meal. Enjoy creating and sharing it with family and friends!$

Creamy Spinach Sun-Dried Tomato Orzo One Pan

Discover the deliciousness of Creamy Spinach Sun-Dried Tomato Orzo, a perfect dish for pasta lovers! With its creamy texture and rich flavors, this recipe is simple to prepare and great for any occasion. You'll love how the fresh spinach and sun-dried tomatoes elevate this comforting meal. Click through to explore the full recipe and enjoy a delightful culinary experience that’s sure to impress your family and friends!

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Ingredients

1 cup orzo pasta

2 cups vegetable broth

1 cup fresh spinach, chopped

1/2 cup sun-dried tomatoes, chopped (in oil for additional flavor)

1/2 cup heavy cream or coconut cream (for a dairy-free option)

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

2 cloves garlic, minced

1 small onion, finely chopped

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté until it's translucent, about 3-4 minutes.

Stir in the minced garlic and sauté for an additional minute until fragrant.

Add the orzo pasta to the skillet, stirring to coat it in the oil. Toast the orzo for about 2 minutes, stirring frequently.

Pour in the vegetable broth and bring it to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for about 10-12 minutes, or until most of the liquid is absorbed and the orzo is al dente.

Mix in the chopped sun-dried tomatoes and spinach, ensuring everything is well combined.

Reduce the heat to low and stir in the heavy cream (or coconut cream) and Parmesan cheese. Mix until creamy and smooth. Season with salt and pepper to taste.

Remove from heat and allow to sit covered for a few minutes for the flavors to meld together.

Serve warm, garnished with fresh basil leaves.

Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4