Some evenings, the thought of cooking feels more like a mountain than a treat. That was me last week, juggling a dozen little tasks and half-listening to the news while the clock ticked louder than usual. I stumbled across this one pot creamy sun dried tomato orzo recipe and decided to give it a shot, mostly because it promised quick cleanup and a cozy finish.
As I stirred the orzo in the skillet, the smell of garlic and sun dried tomatoes filled the room, softening the day’s edges. The cream and Parmesan melted into a rich sauce that clung to every grain of pasta, and just as I thought I’d have to pause to multitask again, the fresh basil tossed in at the end gave everything a lively pop. I made a mental note that sometimes, it’s okay if you don’t remember every step perfectly or if the timer goes off a minute late—the magic is really in the savoring.
- Comfort comes in a single pot, saving time on washing up and still feeling special.
- The creamy sauce is luxurious but not heavy — it’s simple — and that’s kind of the point.
- Sun dried tomatoes add a punch of tangy sweetness that lifts the whole dish.
- It’s flexible for a quick weeknight dinner, yet elegant enough if guests drop by unexpectedly.
If you’re worried about leftovers, this dish keeps well, and reheating with a splash of broth or cream brings back that creamy finish without drying out the orzo.
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One Pot Creamy Sun Dried Tomato Orzo
- Total Time: 30 minutes
- Yield: 4 1x
Description
A quick and delicious one-pot meal featuring tender orzo pasta cooked in a creamy sauce with sun dried tomatoes, garlic, and Parmesan cheese. Perfect for a comforting weeknight dinner.
Ingredients
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup sun dried tomatoes, chopped
1 cup orzo pasta
2 1/2 cups vegetable broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh basil
Instructions
Heat olive oil in a large skillet or pot over medium heat.
Add minced garlic and sauté for 1 minute until fragrant.
Add chopped sun dried tomatoes and cook for 2 minutes, stirring occasionally.
Add orzo pasta to the pot and stir to coat with the oil and tomatoes.
Pour in vegetable broth and bring to a boil.
Reduce heat to medium-low, cover, and simmer for 10-12 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
Stir in heavy cream, grated Parmesan cheese, salt, and black pepper.
Cook uncovered for 2-3 minutes, stirring frequently, until the sauce is creamy and heated through.
Remove from heat and stir in chopped fresh basil.
Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Don’t worry about fancy equipment here; a sturdy skillet or medium pot works just fine. I usually serve this with a simple green salad or some crusty bread to mop up the sauce, but sometimes I just eat it straight from the pan because, well, why not? If you want to switch things up, sometimes I toss in a handful of spinach near the end or sprinkle a bit more Parmesan on top. Oh, and if you’re feeling adventurous, a pinch of crushed red pepper flakes adds a nice little kick, but that’s totally optional and depends on the mood.
FAQ
Can I use chicken broth instead of vegetable broth? Absolutely — it adds a bit more depth, but the vegetable broth keeps it lighter and vegetarian-friendly.
Is it possible to make this dairy-free? You can swap the cream and Parmesan for coconut milk and nutritional yeast, though I haven’t tested this fully, so the texture will change.
How long can leftovers last? Stored in an airtight container, about three days in the fridge is safe and still tasty.
Give this one pot creamy sun dried tomato orzo a try next time you want something easy, creamy, and a little bit special. Your evening deserves that kind of comfort.