Creamy Tomato Basil Orzo

$For creamy tomato basil orzo, you will need: - 1 cup orzo pasta - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup heavy cream or coconut cream - ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried Italian herbs (basil, oregano) - Salt and pepper to taste - Fresh basil leaves for garnish Each ingredient plays a key role. If you need substitutes: - For orzo pasta, you can use any small pasta. - Vegetable broth can swap with chicken broth. - Use coconut cream for a dairy-free option. - Nutritional yeast works well instead of Parmesan cheese. Using fresh ingredients often gives better taste. For this dish: - Fresh basil adds bright flavor. - Fresh garlic has a stronger, sweeter taste. - Dried herbs are fine but use less, as they are more potent. Fresh tomatoes bring sweetness and juiciness. If you use canned tomatoes, choose whole or diced. Always drain excess liquid to prevent a watery dish. {{ingredient_image_1}} First, gather all your ingredients. You will need: - 1 cup orzo pasta - 2 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup heavy cream or coconut cream - ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option) - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon dried Italian herbs (basil, oregano) - Salt and pepper to taste - Fresh basil leaves for garnish Make sure to wash the cherry tomatoes and chop them. Mince the garlic well. This step helps in releasing the garlic's strong flavor. Begin by heating the olive oil in a medium saucepan over medium heat. Add the minced garlic and let it cook for about 1-2 minutes. You want it fragrant, not browned. Next, add the halved cherry tomatoes. Cook these for 3-4 minutes until they soften. Now, stir in the orzo pasta. Coat it well with the oil and garlic for about 1 minute. This adds flavor to the pasta. Then, pour in the vegetable broth and bring it to a boil. Once it boils, lower the heat and let it simmer. Stir occasionally for about 10-12 minutes. You want the orzo to be tender and absorb most of the liquid. Once the orzo is cooked, reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Mix until the cheese melts and the sauce turns creamy. Season with dried herbs, salt, and pepper. If you want a creamier dish, add a bit more broth or cream. After mixing, remove the pan from the heat. Let the dish sit for a few minutes to thicken slightly. To make your orzo extra creamy, use high-quality heavy cream or coconut cream. These will blend well and give you that rich texture. Stir the mixture gently to avoid lumps. If you notice it’s too thick, add a splash of broth. This keeps the sauce smooth and helps it coat the pasta. Another tip is to use freshly grated Parmesan instead of pre-grated cheese. Fresh cheese melts better and creates a silkier sauce. Lastly, let the dish rest after cooking. It will thicken and develop its flavors, making every bite delightful. To boost flavor and creaminess, use fresh ingredients. Fresh basil adds a bright taste. Try using garlic and onion for more depth. A squeeze of lemon juice can brighten the dish. If you want it richer, add more cream or cheese. You can also try adding a bit of butter just before serving. This will give it a nice shine. One common mistake is overcooking the orzo. Keep an eye on the time. Orzo should be tender but not mushy. Another mistake is not seasoning enough. Taste the dish as you cook and adjust the salt and pepper. Also, don’t forget to let the dish sit for a few minutes after cooking. This helps it thicken and allows the flavors to blend. Serve the creamy tomato basil orzo in deep bowls. Top with fresh basil and a sprinkle of Parmesan cheese. This makes it look nice and inviting. For a side, pair it with a crisp green salad. A light vinaigrette goes well. You can also serve garlic bread or crusty rolls on the side. They are great for soaking up the creamy sauce. Pro Tips Use Fresh Herbs: Fresh basil will enhance the flavor profile of the dish significantly compared to dried herbs. Add them just before serving for maximum freshness. Adjust Creaminess: For a richer sauce, feel free to add more heavy cream or coconut cream. For a lighter version, simply increase the vegetable broth. Perfect Pasta Texture: Make sure to stir the orzo occasionally while it cooks to prevent it from sticking together and ensure an even texture. Garnish Wisely: A sprinkle of additional Parmesan cheese and a drizzle of high-quality olive oil can elevate the dish, making it look and taste gourmet. {{image_2}} You can easily make this creamy tomato basil orzo vegan. Just swap heavy cream for coconut cream. This gives a rich taste without dairy. Use nutritional yeast instead of Parmesan cheese. It adds a nice cheesy flavor. Both of these changes keep the dish creamy and delicious. Want to add more veggies? Try bell peppers, zucchini, or spinach. These add color and nutrients. Chop them small so they cook fast. You can mix them in while sautéing the garlic and tomatoes. This keeps everything fresh and bright. Herbs and spices can change the whole dish. You can use fresh basil for a strong flavor. If you like heat, add red pepper flakes. For a twist, try thyme or rosemary. These add depth and make the dish unique. Adjust herbs to match your taste. To keep your creamy tomato basil orzo fresh, store it in an airtight container. Let the orzo cool down before sealing it. This helps prevent extra moisture and keeps it from getting soggy. You can keep it in the fridge for up to three days. If you want to enjoy the dish later, make sure to label the container with the date. Reheating your leftover orzo is easy. You can use the microwave or the stove. For the microwave, place the orzo in a bowl and cover it with a damp paper towel. Heat it in short bursts, stirring in between, until it’s warm. On the stove, add a splash of broth or cream to a pan. Heat the orzo over low heat, stirring often until it’s hot. If you want to freeze your creamy tomato basil orzo, it works well! Use a freezer-safe container to store it. Make sure to leave some room for the orzo to expand. It can stay frozen for about two months. When you're ready to enjoy it, thaw it overnight in the fridge before reheating. Yes, you can use other pasta types. Try small shapes like penne or shells. These hold sauce well. Just adjust cooking time based on the pasta you pick. Follow package instructions to cook it right. You have tasty options for heavy cream. Coconut cream works well for a dairy-free choice. You can also use cashew cream for a rich flavor. If you want a lighter option, use whole milk or half-and-half. To add heat, include red pepper flakes. Start with a pinch and taste. You can also add diced jalapeños or a splash of hot sauce. Just remember, start small and add more as needed. Enjoy your spicy twist! In this blog post, we covered key ingredients and measurements for a creamy tomato basil orzo. You learned how to prepare ingredients, follow detailed cooking steps, and achieve a rich texture. We shared tips to enhance flavor and avoid common mistakes. You also discovered variations like vegan options and vegetable add-ins. Finally, we discussed how to store leftovers and reheat them properly. Now you’re ready to try this delicious dish yourself. Enjoy the cooking process and personalize it to make it your own!$

A delicious and creamy orzo pasta dish with fresh tomatoes and basil.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 450 kcal

Ingredients

1 cup orzo pasta
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 cup heavy cream or coconut cream
½ cup grated Parmesan cheese or nutritional yeast for a vegan option
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried Italian herbs
to taste Salt and pepper
for garnish Fresh basil leaves

Instructions

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
Stir in the halved cherry tomatoes and cook for another 3-4 minutes until they begin to soften.
Add the orzo pasta to the pan and stir to coat in the oil and garlic for about 1 minute.
Pour in the vegetable broth and bring to a boil. Lower heat and simmer, stirring occasionally, until the orzo is tender and has absorbed most of the liquid, about 10-12 minutes.
Once the orzo is cooked, reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Mix until the cheese is melted and the sauce is creamy.
Season with dried herbs, salt, and pepper to taste. If a creamier consistency is desired, add a little more broth or cream.
Remove from heat and let it sit for a few minutes to thicken slightly.
Serve in bowls garnished with fresh basil leaves and an additional sprinkle of Parmesan cheese if desired.

Notes

Serve the orzo in deep bowls topped with fresh basil and a drizzle of olive oil for an elegant look.

Keyword basil, creamy, orzo, pasta, tomato