This Creamy Tomato Orzo is a one-pot wonder that’s ready in 25 minutes flat! Serve it up as a saucy side dish or give it top billing as a tasty vegetarian main course!
One-Pot Creamy Tomato Orzo Pasta
This time I let some fire-roasted tomatoes and basil in on the fun and I couldn’t be more excited about the results!
The ingredients are simple and always things we have on hand during the week. The method? Helloooo one pot wonder!
You’re going to laugh but this creamy tomato orzo totally has an adult spaghetti-os vibe to it. It’s also kind of like a pastafied risotto!
The creamy fire-roasted tomato sauce is kissed with flavor from the garlic, basil, parmesan, and Italian spices. It’s simple, but simply delicious!
That’s cause for celebration! Store leftovers in an airtight container in the fridge for up to 4 days. The orzo will soak up some of the sauce so, when reheating, a light drizzle of milk or broth can help if needed.
If you get a chance to try this creamy tomato orzo recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!
Creamy Tomato Orzo
This Creamy Tomato Orzo is a one-pot wonder that's ready in 25 minutes flat! Serve it up as a saucy side dish or give it top billing as a tasty vegetarian main course!
- 1 tsp butter
- 2 cloves garlic
- 2 cups vegetable broth
- 1 cup milk
- 14.5 oz crushed fire roasted tomatoes
- 1/2 tsp Italian seasoning blend (I use salt-free Mrs. Dash)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1.5 cups dry orzo pasta
- 2 oz cream cheese
- 1/4 cup freshly grated parmesan cheese plus exra for topping
- fresh choped basil to taste
In a large 3-4 quart pot, melt your butter over medium-high heat. Once hot, add garlic and sauté until tender and fragrant.
Add broth, milk, tomatoes, Italian seasoning, salt, and pepper. Stir with a metal whisk to deglaze the garlic from the pan.
Bring to a light boil and add your orzo. Reduce heat to medium-low (mine was at a 4) and simmer uncovered for 10 minutes. Stir occasionally with your whisk to prevent sticking.
After 10 minutes the pasta should be al dente. If you'd like it more tender, feel free to simmer an additional 2-3 minutes.
One the pasta is al-dente or your ideal tenderness, remove pot from heat. Sauce will be thin and thicken as it cools. Whisk in cream cheese and parmesan cheese. Allow to sit for 5 minutes to thicken.
Taste the pasta and season once more to taste. Feel free to add extra salt, pepper, Italian seasoning or even extras like crushe red pepper flakes for a little heat! Garnish with fresh chopped basil and additonal parmesan cheese if desired. Enjoy hot.
I love the contrast of serving cold/raw tomatoes on top of a hot and creamy pasta dish, hence the tomato garnish in the photos. Love it too? Feel free to follow suit!
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
hungry for more?
Today’s recipe features flavorful fire-roasted tomatoes. My favorite is Muier Glen’s organic crushed fire-roasted tomatoes. They’re so good! I add them to soups, pasta, sauces, casseroles, and more all Fall and Winter long.