Creamy Sun Dried Tomato Orzo Pasta is a delightful dish that brings together rich flavors and hearty ingredients, making it perfect for any meal. This recipe combines the creaminess of coconut milk or heavy cream with the robust taste of sun-dried tomatoes and flavorful Italian sausage. It’s a comfort food that is simple to prepare, yet impressive enough to share with family and friends. Plus, it’s packed with vegetables like zucchini and spinach, offering a touch of freshness to every bite.
How to Make Creamy Sun Dried Tomato Orzo Pasta
Ingredients
- 3/4 lb hot Italian ground chicken sausage
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup sun-dried tomatoes (in oil), chopped
- 4 cups low-sodium chicken broth
- 2 tsp Dijon mustard
- 1 lb uncooked orzo
- 2 small zucchini, grated
- 2 cups baby spinach leaves
- 1/2 cup coconut milk or heavy cream
- 1 cup Parmesan, grated
- Fresh basil, for garnish
Directions
- In a large pot, heat a little oil over medium heat. Add the hot Italian ground chicken sausage and cook until browned, about 5-7 minutes.
- Add the diced shallot and minced garlic to the pot, cooking until the shallot is translucent, about 2-3 minutes.
- Stir in the dried oregano and thyme, mixing well.
- Add the chopped sun-dried tomatoes and cook for another minute.
- Pour in the chicken broth and Dijon mustard, stirring to combine.
- Bring the mixture to a boil, then add the uncooked orzo. Reduce the heat and let it simmer for about 10 minutes, or until the orzo is tender.
- Stir in the grated zucchini and baby spinach, cooking until the spinach is wilted.
- Finally, mix in the coconut milk or heavy cream and grated Parmesan until everything is well combined and creamy.
- Serve hot, garnished with fresh basil.
How to Serve Creamy Sun Dried Tomato Orzo Pasta
Serve your Creamy Sun Dried Tomato Orzo Pasta in bowls, garnished with fresh basil on top. This dish pairs wonderfully with a side of crusty bread or a fresh salad. Enjoy it warm for a comforting meal any time of the day!
How to Store Creamy Sun Dried Tomato Orzo Pasta
To store leftovers, let the pasta cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to freeze it, place it in a freezer-safe container, and it will last for up to 2 months.
Tips to Make Creamy Sun Dried Tomato Orzo Pasta
- For extra flavor, try adding a pinch of red pepper flakes to the sausage as it cooks.
- If you prefer, you can replace the chicken sausage with turkey or a plant-based sausage.
- Feel free to adjust the quantity of sun-dried tomatoes based on your taste preference.
Variation
You can customize this dish by adding other vegetables like bell peppers or mushrooms. For a little extra tang, consider adding a splash of lemon juice just before serving.
FAQs
1. Can I use a different pasta instead of orzo?
Yes, you can substitute orzo with other small pasta shapes like fusilli or ditalini.
2. Is it possible to make this dish vegetarian?
Absolutely! You can omit the sausage and add more vegetables, or use plant-based sausage for a vegetarian option.
3. Can I make this dish dairy-free?
Yes, simply use coconut milk in place of heavy cream and skip the Parmesan cheese or use a dairy-free alternative.
Creamy Sun Dried Tomato Orzo Pasta
Ingredients
Equipment
Method
- Cook orzo pasta until al dente; drain and reserve some pasta water.
- Sauté onion, then add garlic and sun-dried tomatoes; cook until fragrant.
- Simmer vegetable broth, then stir in heavy cream and Parmesan until smooth.
- Combine cooked orzo and spinach with the sauce, tossing until spinach wilts and orzo is coated.
- Season with salt and pepper, then garnish with fresh basil and serve.