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- 1 cup orzo pasta - 2 cups broccoli florets - 1/2 cup sun-dried tomatoes, chopped - 1 cup vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option) - 2 cloves garlic, minced - 1 tablespoon olive oil To create the creamy broccoli sun-dried tomato orzo, you need a few main ingredients. First, orzo pasta serves as the base of this dish. It cooks quickly and has a nice texture. Next, you’ll need fresh broccoli florets. They add color and nutrition. Sun-dried tomatoes bring a rich, tangy flavor that really stands out. For the creamy part, you can use heavy cream or coconut cream. Both options work well, depending on your preference. Parmesan cheese gives it a nice savory kick, but you can swap it for nutritional yeast if you're vegan. Olive oil and garlic add depth to the dish, making each bite flavorful. - Salt and pepper - Fresh basil Seasoning is key. Use salt and pepper to enhance the flavors of the dish. Fresh basil adds a touch of brightness and a lovely aroma. You can sprinkle it right before serving for a fresh finish. This combination makes every spoonful delightful and satisfying. 1. Start by boiling salted water in a large pot. Use enough water to cover the pasta well. 2. Add 1 cup of orzo pasta to the boiling water. Cook it for about 8 to 10 minutes. 3. When the orzo has 3 minutes left, add 2 cups of broccoli florets. This will blanch the broccoli perfectly. 4. Once cooked, drain the pasta and broccoli. Set them aside for later use. 1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. 2. Add 2 cloves of minced garlic and sauté for 1 to 2 minutes. Watch closely so the garlic does not burn. 3. Next, mix in 1/2 cup of chopped sun-dried tomatoes. Cook for another 2 minutes, stirring often. 4. Pour in 1 cup of vegetable broth and bring it to a simmer. 5. Reduce the heat to low and add 1 cup of heavy cream. Let it simmer for 3 to 5 minutes. This helps the sauce thicken slightly. 1. Carefully add the cooked orzo and broccoli to the skillet. Stir gently to coat them with the sauce. 2. Mix in 1/4 cup of grated Parmesan cheese, or use nutritional yeast for a vegan option. 3. Season with salt and pepper to taste. Stir well to combine all the flavors. 4. Remove the skillet from heat and let it sit for a minute. This will help the sauce thicken a bit more. 5. Serve the dish right away, garnished with fresh basil leaves for a nice touch. - Perfect orzo cooking time: Cook the orzo for about 8-10 minutes. Check the package for exact times. Add the broccoli florets in the last 3 minutes. This will keep the broccoli bright and crisp. Drain the orzo and broccoli together, then set them aside. - How to achieve the right creaminess: Use heavy cream or coconut cream for a rich texture. Let the sauce simmer for 3-5 minutes to thicken. Stir in the cheese at the end for added creaminess. This gives the dish a nice, velvety feel. - Gluten-free orzo options: You can find gluten-free orzo made from rice or corn. This keeps the dish friendly for those with gluten sensitivities. Check your local grocery store or specialty shops. - Dairy-free alternatives for cream and cheese: Swap heavy cream for coconut cream. For cheese, nutritional yeast works well. It gives a cheesy flavor without the dairy. Both options keep the dish creamy and delicious. - Best ways to serve: Serve the orzo in a large bowl or individual plates. This makes it look appealing. You can also serve it with a side salad or garlic bread for a complete meal. - Garnishing tips for aesthetic appeal: Fresh basil adds color and flavor. Chop it finely and sprinkle it on top. You can also add a sprinkle of extra cheese for a touch of elegance. A drizzle of olive oil can also enhance the look of the dish. {{image_2}} You can add protein to your creamy broccoli sun-dried tomato orzo to make it heartier. Chicken works well. Just sauté diced chicken in the skillet before adding garlic. Shrimp is another tasty choice. Add it to the skillet after the garlic, cooking until it turns pink. If you prefer plant-based options, try adding chickpeas. They add protein and a nice texture. Just stir them in when you mix the orzo and sauce. To enhance the flavor, consider adding spices. A pinch of red pepper flakes gives a nice kick. You can also try smoked paprika for a smoky taste. Fresh herbs can make a big difference too. Basil is great, but you can use thyme or parsley for a fresh twist. Toss in your herbs right before serving for the best flavor. Seasonal vegetables can elevate this dish. In spring, consider adding peas or asparagus. In the fall, try adding roasted butternut squash. These veggies pair well with the creamy sauce. You can also adapt the recipe for summer. Fresh tomatoes can replace sun-dried tomatoes for a lighter version. This helps keep your dish fresh and exciting all year round. To keep your creamy broccoli sun-dried tomato orzo fresh, store it in an airtight container. Refrigerate within two hours of cooking. This helps prevent bacterial growth. You can keep it in the fridge for up to three days. If you want to save it for longer, freezing is a great option. Portion the orzo into smaller containers. This makes it easier to thaw and use later. You can freeze it for up to three months. Just remember to leave some space in the containers. The orzo will expand as it freezes. When reheating, maintain the creaminess of the dish. Start by adding a splash of vegetable broth or water to the orzo. This will help it retain moisture. Heat gently on the stove over low heat. Stir often to avoid sticking. If using a microwave, cover the dish. Heat in short intervals, stirring in between. This will ensure even warming without drying it out. In the fridge, your creamy orzo can last for three days. If you freeze it, it stays good for up to three months. After thawing, use the orzo within one day. Always check for any off smells or changes in texture before eating. This keeps your meals safe and tasty! You can easily make this dish vegan by swapping a few ingredients. Use coconut cream instead of heavy cream. For cheese, replace Parmesan with nutritional yeast. This adds a cheesy flavor without dairy. Ensure your vegetable broth is vegan-friendly. These changes keep all the creamy goodness while being plant-based. Yes, you can choose other pasta types if you like. Try using quinoa pasta, whole wheat pasta, or even gluten-free pasta. These will still pair well with the broccoli and sun-dried tomatoes. Just cook according to package instructions and follow the rest of the recipe. Absolutely! To make this dish gluten-free, use gluten-free orzo. Many brands offer this option now. Always check the package for cooking times, as they may differ. You can also make sure your vegetable broth is gluten-free. With these swaps, you can enjoy this creamy delight without any gluten worries. This dish combines well-loved ingredients like orzo, broccoli, and sun-dried tomatoes. You learned how to cook these elements while creating a creamy sauce. Cooking tips and ingredient swaps help you customize this meal to your taste. Whether you want to add protein or switch to vegan options, the recipe has you covered. Store leftovers well, and enjoy them later. Experiment with spices and seasonal veggies for even more fun. Now, you have everything you need to make a delicious and easy meal. Enjoy your cooking journey!

Creamy Broccoli Sun Dried Tomato Orzo

Savor the delicious flavors of creamy broccoli sun-dried tomato orzo with this easy recipe! Perfect for a cozy dinner, this dish combines tender orzo pasta, vibrant broccoli, and sun-dried tomatoes in a luscious creamy sauce. With options for dairy-free and vegan diets, everyone can enjoy this crowd-pleaser. Click through to discover the full recipe and elevate your weeknight meals!
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Ingredients
  

1 cup orzo pasta

2 cups broccoli florets

1/2 cup sun-dried tomatoes, chopped

1 cup vegetable broth

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

1/4 cup grated Parmesan cheese (or nutritional yeast for vegan option)

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

Fresh basil, for garnish

Instructions
 

In a large pot, bring salted water to a boil. Add the orzo pasta and cook according to package instructions, about 8-10 minutes. Add broccoli florets during the last 3 minutes of cooking to blanch. Drain and set aside.

    In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

      Add the chopped sun-dried tomatoes and cook for another 2 minutes, stirring occasionally.

        Pour in the vegetable broth and bring to a simmer. Reduce heat to low and stir in the heavy cream. Let it simmer for about 3-5 minutes until the mixture thickens slightly.

          Add the cooked orzo and broccoli to the skillet, stirring to coat with the creamy sauce. Finish by mixing in the grated Parmesan cheese (or nutritional yeast) and season with salt and pepper to taste.

            Remove from heat and let it sit for a minute to thicken a bit more.

              Serve immediately, garnished with fresh basil leaves.

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