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To make this creamy sun dried tomato orzo, you need some key ingredients. Here’s what you will need: - 1 cup orzo pasta - 2 cups vegetable broth - 1/2 cup cream cheese, softened - 1/2 cup sun-dried tomatoes, chopped - 1/4 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - 1 cup spinach, chopped - Salt and pepper to taste - Fresh basil, for garnish These ingredients work together to create a rich and creamy dish that is both comforting and delicious. You can enhance the dish with a few extra ingredients. Consider adding: - Red pepper flakes for heat - A splash of lemon juice for brightness - Chopped onions for sweetness - Other fresh herbs like parsley or thyme These additions can take your creamy sun dried tomato orzo to the next level. Using the right kitchen tools makes cooking easier. Here are some tools I recommend: - Medium saucepan for cooking the orzo - Wooden spoon for stirring - Measuring cups for precise amounts - Chef’s knife for chopping ingredients - Cutting board for safe prep Having these tools on hand helps you cook smoothly and enjoy the process. Start by gathering your ingredients. You will need orzo, broth, cream cheese, and sun-dried tomatoes. Also, get garlic, spinach, Parmesan cheese, olive oil, salt, and pepper. Measure out everything to make your cooking smooth. This helps you focus on each step. In a medium saucepan, boil 2 cups of vegetable broth. Once boiling, add 1 cup of orzo. Stir it well and cook for about 8 to 10 minutes. Look for the orzo to become al dente, which means it should still have a slight bite. When done, drain the orzo but keep 1/2 cup of the broth. Set the orzo aside for later. In the same saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 minced garlic cloves and cook for about 1 minute. You want the garlic to be fragrant but not burnt. Next, add 1/2 cup of chopped sun-dried tomatoes. Cook these for another 2 to 3 minutes. Lower the heat and mix in 1/2 cup of softened cream cheese. Stir until it melts. Gradually pour in the reserved broth, mixing until you have a creamy sauce. Now, add the cooked orzo and 1 cup of chopped spinach. Stir everything together until the spinach wilts. Finally, mix in 1/4 cup of grated Parmesan cheese. Season with salt and pepper to your taste. Serve your dish warm, garnished with fresh basil for a nice touch. Enjoy your creamy sun-dried tomato orzo! To get that creamy texture, use softened cream cheese. It blends well, making the sauce smooth. Gradually add the reserved broth to the cream cheese. This helps create a velvety sauce. Stir continuously while adding the broth. This mixing method ensures a perfect blend. If you need more creaminess, add a splash of milk or cream. This small change can elevate the dish. I love to use fresh herbs like basil or parsley. They add bright flavors to the dish. A pinch of red pepper flakes can give it a kick. You can also experiment with Italian seasoning for extra depth. If you want a zing, add a squeeze of lemon juice. The acidity balances the richness of the cream cheese. These simple tweaks can make your orzo even more delicious. One mistake is overcooking the orzo. It can become mushy and lose its shape. Always check for al dente texture when cooking. Another error is not reserving enough broth. You need it to make the sauce creamy. Lastly, don’t skip the seasoning. Salt and pepper enhance the flavors. Taste as you go to ensure a well-balanced dish. Avoiding these mistakes will lead to a better meal. {{image_2}} You can make Creamy Sun Dried Tomato Orzo even better by adding protein. Chicken is a great choice. Cook it first, then add it to the creamy mix. Simply grill or sauté the chicken until golden. Shrimp also works well. Cook the shrimp until pink, and then mix it in. Both options add flavor and heartiness. For a vegetarian version, you can skip the cheese or use a cream cheese made from nuts. This keeps the dish creamy but plant-based. If you want to go vegan, use a nut-based cream cheese and skip the Parmesan. You can also add more veggies like zucchini or mushrooms for extra texture. Herbs and spices can change the taste of your orzo dish. Fresh basil is a must for its fresh taste. You can also try adding thyme or oregano for a savory twist. For a spicy kick, add red pepper flakes. These small changes can make your creamy orzo unique and exciting. To keep your creamy sun-dried tomato orzo fresh, let it cool first. Place it in an airtight container. Store it in the fridge for up to three days. Make sure to cover the dish well to avoid drying out. When you’re ready to enjoy leftovers, reheat gently. Use a saucepan over low heat. Add a splash of vegetable broth or water to keep it creamy. Stir often until warmed through. This helps the flavors blend and keeps the orzo from drying out. If you want to freeze the orzo, it’s best to do so before adding spinach. Store the cooled dish in a freezer-safe container. It can last up to three months. To thaw, place it in the fridge overnight. Reheat on the stove, adding broth as needed for creaminess. Yes, you can use other pasta types. I recommend penne or fusilli. These shapes hold sauce well. Just adjust the cooking time based on the package instructions. Keep an eye on it, so it cooks perfectly. Leftovers last about 3 to 4 days in the fridge. Store them in an airtight container. To enjoy later, reheat gently on the stove or in the microwave. Add a splash of broth if it seems dry. Absolutely! Use dairy-free cream cheese and nutritional yeast instead of Parmesan. Almond milk or coconut cream can replace regular cream too. This way, you still get that creamy texture without dairy. This dish pairs well with grilled chicken or shrimp for protein. A fresh salad with vinaigrette adds a nice balance. You can also serve it with crusty bread to soak up the sauce. Enjoy your meal! This guide covered the key ingredients and steps for making delicious Creamy Sun-Dried Tomato Orzo. We explored how to cook orzo perfectly and make a rich sauce. I shared tips for great texture and common mistakes to avoid. Remember, you can customize this dish with proteins or herbs. Store leftovers properly to keep them tasty. Try variations to suit your diet. With these insights, you can create a dish that impresses everyone. Enjoy making your orzo!

Creamy Sun Dried Tomato Orzo

Indulge in the creamy goodness of this easy Creamy Sun Dried Tomato Orzo recipe! Perfect for a weeknight dinner, this dish combines tender orzo pasta with sun-dried tomatoes, fresh spinach, and a rich cream cheese sauce. With just 25 minutes of prep and cooking time, you'll have a delicious meal on the table in no time. Click through for the full recipe and make dinnertime special tonight!
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Ingredients
  

1 cup orzo pasta

2 cups vegetable broth

1/2 cup cream cheese, softened

1/2 cup sun-dried tomatoes, chopped

1/4 cup grated Parmesan cheese

2 tablespoons olive oil

2 cloves garlic, minced

1 cup spinach, chopped

Salt and pepper to taste

Fresh basil, for garnish

Instructions
 

In a medium saucepan, bring the vegetable broth to a boil. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes.

    Once cooked, drain the orzo and set aside, reserving 1/2 cup of the broth.

      In the same saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

        Stir in the chopped sun-dried tomatoes and cook for an additional 2-3 minutes.

          Reduce the heat to low and add the softened cream cheese, stirring until melted and combined with the sun-dried tomatoes.

            Gradually add the reserved broth, mixing until a creamy sauce forms.

              Add the cooked orzo and chopped spinach to the saucepan, stirring until the spinach wilts and everything is well combined.

                Stir in the grated Parmesan cheese, and season with salt and pepper to taste.

                  Serve immediately, garnished with fresh basil.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4