This vibrant dish perfectly harmonizes the tangy sweetness of sun dried tomatoes with the delicate texture of orzo pasta, resulting in a flavor explosion that will leave you craving more.
Ingredients
Scale:
1 cup orzo pasta
4 cups vegetable broth or water
1/2 cup sun dried tomatoes, chopped
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup heavy cream (or coconut milk for a dairy-free option)
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1/4 cup grated parmesan cheese (omit for vegan option)
Fresh basil or parsley for garnish
Instructions
In a large pot, bring the vegetable broth or water to a boil. Once boiling, add the orzo pasta and cook according to package instructions, usually about 8-10 minutes, or until al dente. Reserve a little pasta water in case you need to loosen the sauce later.
While the orzo cooks, heat the olive oil in a large skillet 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 until heated through. If using, sprinkle in the red pepper flakes.
Reduce the heat to low and pour in the heavy cream. Stir well to combine and let it simmer for about 2-3 minutes. Season with salt and pepper to taste.
Once the orzo is cooked, drain any excess liquid and add it to the skillet with the sun dried tomato sauce. Toss gently to coat the pasta evenly with the sauce.
Plate the orzo and sprinkle the grated parmesan cheese on top, garnishing with fresh basil or parsley. Enjoy warm!
