Description
This One Pot Creamy Pesto Orzo is a quick and comforting main-course dish featuring tender orzo pasta simmered in a luscious, herby pesto cream sauce. It’s the ultimate weeknight dinner: everything cooks in one pot, there’s minimal clean-up, and the results are deeply satisfying with rich flavors and a silky, cheesy finish.
Ingredients
Units
Scale
For the Orzo:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 1/2 cups orzo pasta, uncooked
- 2 1/2 cups low-sodium vegetable broth
For the Creamy Sauce:
- 1/3 cup basil pesto (store-bought or homemade)
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt, more to taste
- 1/4 teaspoon black pepper
Optional Garnishes:
- Fresh basil leaves
- Additional Parmesan cheese
- Lemon zest
Instructions
- Saute Aromatics: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute, just until fragrant—do not allow the garlic to brown.
- Toast the Orzo: Add the uncooked orzo to the pot and stir well, letting it toast in the oil and aromatics for 2 minutes. This brings out a slightly nutty flavor in the pasta.
- Simmer the Pasta: Pour in the vegetable broth and scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer, reduce the heat to medium-low, and cook, stirring occasionally, for about 8-10 minutes or until the orzo is just tender and most of the liquid has been absorbed.
- Make It Creamy: Reduce the heat to low, then stir in the heavy cream, basil pesto, and Parmesan cheese. Mix well until everything is thoroughly combined. Continue to cook for 2-3 minutes longer, stirring frequently, until the sauce thickens and the orzo is creamy.
- Season and Serve: Taste and season with salt and black pepper as desired. Remove from the heat and let stand for a couple of minutes; the sauce will continue to thicken. Serve hot, garnished with fresh basil leaves, more Parmesan, and a touch of lemon zest if desired.
Notes
- Substitute half-and-half or whole milk for the heavy cream for a lighter version.
- Add cooked chicken, shrimp, or sautéed vegetables for extra protein and variety.
- Stir leftovers with a splash of broth or milk to loosen up the sauce when reheating.
- Use homemade pesto for an extra fresh flavor.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
