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To make a creamy roasted red pepper orzo skillet, you need a few key ingredients. Here’s what you will gather: - 1 cup orzo pasta - 2 large roasted red peppers (either jarred or homemade) - 1 cup vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon Italian seasoning - 1 cup baby spinach - 1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan choice) - 2 tablespoons olive oil - Salt and freshly cracked black pepper to taste - Fresh basil leaves for garnish These ingredients work together to create a dish that is both rich and comforting. The orzo brings a nice texture, while the roasted red peppers add a deep, sweet flavor. The cream makes it smooth and luscious. With the fresh spinach and basil, you get a pop of color and a hint of freshness. When you choose your roasted red peppers, make sure they are sweet and flavorful. You can use jarred peppers for convenience or roast your own for a deeper taste. Each ingredient plays a part in this dish, making it both simple and satisfying. - Heat 2 tablespoons of olive oil in a large skillet over medium heat. - Add 1 small onion, finely chopped. Sauté for 3-4 minutes until soft. - Stir in 2 minced garlic cloves and 1 teaspoon of Italian seasoning. Cook for 1-2 minutes. - Add 1 cup of orzo pasta to the skillet. Stir for about a minute to toast it. - Pour in 1 cup of vegetable broth. Stir gently and bring to a simmer. - Cover the skillet and reduce heat. Cook for about 10 minutes, stirring occasionally. - Blend 2 large roasted red peppers in a blender until smooth. - Add 1 cup of heavy cream (or coconut cream) to the blender. Blend until creamy. - Once the orzo is tender, pour the roasted red pepper sauce into the skillet. - Gently mix in 1 cup of baby spinach. Let it wilt in the heat for 2-3 minutes. - Stir in 1/2 cup of grated Parmesan cheese. Season with salt and pepper to taste. To get that perfect creamy texture, choose your cream wisely. Heavy cream gives a rich taste, but if you want a lighter option, use coconut cream. It adds a subtle sweetness. To ensure smoothness, stir the cream in slowly. Mix well as you add it. To boost the flavor, try adding fresh herbs like thyme or parsley. They give a nice brightness. You can also sprinkle in some red pepper flakes for heat. A pinch of smoked paprika adds depth, too. Adjust these to your taste as you go! For a complete meal, serve your orzo with a side salad or garlic bread. This adds freshness and crunch. When plating, use a large bowl. Spoon the orzo in the center and sprinkle with fresh basil for color. A drizzle of olive oil on top makes it shine! {{image_4}} For a vegan twist, swap heavy cream with coconut cream. This keeps the dish creamy. You can also use nutritional yeast instead of Parmesan cheese. It adds a cheesy flavor without dairy. To make it gluten-free, choose gluten-free orzo pasta. They work well in this dish. You can add proteins like chicken or tofu. For chicken, cook bite-sized pieces in the skillet first. Season and brown them before adding the onion and garlic. For tofu, press it to remove excess moisture. Cut it into cubes and sauté until golden. Then, mix it in with the orzo. Seasonal veggies can boost flavor and nutrients. In spring, add fresh peas or asparagus. In fall, try roasted butternut squash or kale. You can adjust the spices too. For holidays, add a pinch of nutmeg for warmth. These changes keep your dish exciting all year round. To keep your creamy roasted red pepper orzo fresh, refrigerate it right away. Place it in an airtight container. This helps avoid spills and keeps the flavors intact. Use shallow containers for faster cooling. When it’s time to enjoy leftovers, heat on the stove. Add a splash of broth or water to avoid dryness. Stir often to keep it creamy. If you use the microwave, cover the dish to keep moisture in. Heat in short intervals, stirring in between. This dish is fine for freezing. Let it cool completely before freezing. Use a freezer-safe container or a freezer bag. Squeeze out all the air to prevent freezer burn. To thaw, place it in the fridge overnight. Reheat gently on the stove for the best texture. Yes, you can use other pasta types. Try penne or fusilli for a fun twist. Each pasta shape holds sauce differently. This changes the dish's texture. Experiment with what you have at home. Add red pepper flakes for heat. You can also mix in diced jalapeños. For a smoky flavor, try chipotle powder. Adjust spice to your taste. Start with a little and add more if needed. To reheat, use a skillet over low heat. Add a splash of broth or cream. Stir often to keep it creamy. You can also use the microwave. Just cover it and heat in short bursts. Yes, you can make this dish ahead. Cook it fully, let it cool, and store in the fridge. Reheat gently before serving. The flavors meld beautifully overnight. Just be careful not to overcook when reheating. You can use sun-dried tomatoes for a different flavor. Fresh bell peppers, when roasted, also work well. If you like a smoky taste, try smoked paprika. Each option gives a unique twist to the dish. In this post, I shared a simple recipe using orzo, roasted red peppers, and creamy sauce. You learned step-by-step instructions to create a delicious meal. From sautéing the base to making a rich sauce, each step builds flavor. Feel free to add proteins or vegetables to make it your own. Remember to store leftovers properly and experiment with spices for extra warmth. Enjoy making this dish and sharing it with friends and family!

Creamy Roasted Red Pepper Orzo Skillet

Discover the deliciousness of creamy roasted red pepper orzo skillet, a quick and easy meal that packs bold flavors! This one-pan dish combines tender orzo pasta with rich roasted red peppers, creamy sauce, and vibrant spinach for a satisfying dinner. Perfect for busy weeknights, this recipe is both comforting and satisfying. Ready to impress your taste buds? Click through for the full recipe and elevate your dinner game!
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Ingredients
  

1 cup orzo pasta

2 large roasted red peppers (either jarred or homemade)

1 cup vegetable broth

1 cup heavy cream (substitute with coconut cream for a dairy-free option)

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon Italian seasoning

1 cup baby spinach

1/2 cup grated Parmesan cheese (or nutritional yeast for a vegan alternative)

2 tablespoons olive oil

Salt and freshly cracked black pepper to taste

Fresh basil leaves for garnish

Instructions
 

In a large skillet, heat the olive oil over medium heat. Once hot, add the finely chopped onion and sauté for approximately 3-4 minutes, stirring occasionally, until the onion becomes translucent and softens.

    Add the minced garlic and Italian seasoning to the skillet. Continue cooking for an additional 1-2 minutes, allowing the garlic to release its fragrant aroma, stirring constantly to avoid burning.

      Introduce the orzo pasta to the skillet, stirring it for about a minute to lightly toast the grains, which enhances their flavor.

        Gradually pour in the vegetable broth, stirring gently. Bring the mixture to a gentle simmer. Reduce the heat to low, cover the skillet, and allows it to cook for about 10 minutes. Stir occasionally to prevent sticking, until the orzo is tender and the majority of the liquid has been absorbed.

          While the orzo cooks, prepare the roasted red pepper sauce. Place the roasted red peppers in a blender and blend until smooth. Add the heavy cream (or coconut cream) to the blender and blend again until the mixture is fully combined and creamy.

            Once the orzo is cooked and the skillet is ready, pour the roasted red pepper cream mixture into the skillet and stir thoroughly to incorporate everything. Add in the baby spinach and gently fold it into the dish.

              Continue cooking on low heat for an additional 2-3 minutes, just until the spinach wilts and blends into the creamy mixture. Stir in the grated Parmesan cheese (or nutritional yeast), and season generously with salt and freshly cracked black pepper, mixing until everything is combined and creamy.

                Remove the skillet from heat. Garnish with fresh basil leaves for added flavor and visual appeal. Serve immediately for a delightful meal.

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