Creamy Roasted Red Pepper Orzo

Roasting red peppers is a transformative process that enhances their natural sweetness and imparts a delicious smoky flavor to any dish. To achieve perfectly charred peppers, begin by preheating your oven to a hot temperature of around 450°F (232°C). Wash and dry your red peppers thoroughly, then place them on a baking sheet lined with parchment paper for easy cleanup.

Discover the rich and comforting flavors of Creamy Roasted Red Pepper Orzo, a versatile dish perfect for any occasion. This recipe marries the sweetness of roasted red peppers with the unique texture of orzo pasta, creating a creamy sauce that delights the palate. Easy to prepare, this dish makes a fantastic main course or side, and it's packed with nutrients. Elevate your cooking with this delicious comfort food that's sure to impress family and friends!

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Ingredients

1 cup orzo pasta

2 medium red bell peppers

3 tablespoons olive oil, divided

2 cloves garlic, minced

1 small onion, finely chopped

2 cups vegetable broth

1 cup heavy cream (or coconut milk for a lighter option)

1/2 teaspoon smoked paprika

Salt and pepper, to taste

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

Fresh basil leaves, for garnish

Optional: Red pepper flakes for a spicy kick

Instructions

Roast the Red Peppers: Preheat your oven to 425°F (220°C). Place the red bell peppers on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast them for about 20-25 minutes, turning halfway through, until they are charred and blistered. Remove from the oven, cover with foil, and let them steam for about 10 minutes. Once cooled, peel off the charred skin, remove the stems and seeds, and chop into small pieces.

Cook the Orzo: In a large pot, bring salted water to a boil. Add the orzo and cook according to package instructions (usually around 8-10 minutes) until al dente. Drain and set aside.

Sauté the Aromatics: In the same pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Make the Sauce: Add the roasted red pepper pieces to the pot and stir to combine. Pour in the vegetable broth and bring to a gentle simmer. Allow it to cook for about 5 minutes to meld the flavors.

Blend: Use an immersion blender (or transfer to a regular blender) and blend the mixture until smooth and creamy. If using a regular blender, ensure you let the mixture cool slightly before blending to avoid splatter. Return to the pot.

Add Cream and Spices: Stir in the heavy cream and smoked paprika, and season with salt and pepper to taste. Allow the mixture to warm gently over low heat.

Combine with Orzo: Add the cooked orzo to the sauce and stir until well coated. Allow the dish to simmer for an additional 2-3 minutes to heat through.

Finish with Cheese: Remove from heat and stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning if necessary.

Serve: Plate the Creamy Roasted Red Pepper Orzo hot, garnished with fresh basil leaves. Sprinkle with red pepper flakes if you prefer a little heat.

Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings