Creamy Parmesan Orzo with Spinach & Roasted Red Pepper

Creamy Parmesan Orzo with Spinach & Roasted Red Pepper is easy, creamy, and very delicious! Serve as a side dish or a meatless main course.

Easy One-Pot Comfort Food

This Creamy Parmesan Orzo with Spinach & Roasted Red Pepper is the ultimate comfort food in a bowl.

You can enjoy this as a side dish with just about any protein – chicken, beef, pork, or seafood – or simply enjoy all on its own. Either way – it’s delicious!

Orzo pasta is simmered in a combination of seasoned vegetable broth and cream – so flavor absorbs into the pasta as it cooks. Sweet onion, baby spinach, and chopped roasted red peppers are stirred in, along with grated Parmesan cheese – creating a super creamy and flavorful dish that you’re going to love.

• Every bite of this creamy pasta dish is rich and satisfying, and the flavors are so delicious!
• It cooks up in one pot – so cleanup is quick and easy.
• You can easily adapt this recipe to suit your tastes – add cooked chicken or another protein to make this a complete meal. Leave out the red pepper or spinach and swap in chopped cooked broccoli, mushrooms, asparagus tips, or other vegetables. Swap the Parmesan for another hard cheese such as Romano or Grana Padano for a slightly different flavor. The choice is yours!

• Orzo – We used Barilla brand orzo pasta (#26 size) in our recipe today. Just keep in mind that different brands sell different sizes, and a larger orzo may require a longer cooking time, as well as additional liquid than what we list in our recipe. Also, if you buy a whole wheat orzo, that will also take additional time and possibly additional liquid.
• Unsalted Butter  
• Extra Virgin Olive Oil
• Onions – Use sweet onion in this dish as it has a mild flavor that blends nicely with the other flavors in this dish. You can swap with other onion types such as white or Spanish onions – just note that their stronger flavors may overpower the more balanced flavors in this dish.
• Seasonings – You’ll add a combination of dry mustard powder, dry thyme, oregano, and basil, garlic powder, nutmeg, kosher salt, and white pepper. Ground black pepper can be used – you’ll see more black specks in the creamy sauce.
• Heavy Cream – Don’t be tempted to swap in lighter cream. Heavy cream won’t break or separate as it simmers with the pasta, plus it gives the finished dish a luscious creamy texture.
• Vegetable Broth or Stock – We like the mild flavor of vegetable stock for this dish, but you can also swap in chicken stock if you prefer. Canned, boxed, or homemade stocks are all good.
• Roasted Red Bell Pepper – For convenience, buy a small jar of roasted red peppers for this dish.
• Spinach – Buy fresh baby spinach and trim off any large stems. Frozen spinach is not recommended for this dish.
• Parmesan Cheese – Freshly-grated, aged Parmesan is always going to give you the best flavor.

1. Sauté onion in pan or skillet with butter and oil.
2. Add dry orzo and sauté until slightly brown.
3. Add stock, cream, and seasonings, then simmer until the orzo is tender.
4. Add spinach, chopped roasted red pepper, and Parmesan cheese.
5. Cover and let sit off heat until spinach is wilted.
6. Taste and add kosher salt and white pepper as needed.

• Can I make Creamy Orzo and Spinach ahead of time?  Yes, although we do think this dish is best served freshly cooked.
• How do I store leftovers?   Store covered in refrigerator for up to four days.
• How do I reheat leftovers? Reheat in a saucepan or the microwave. Add a splash of vegetable stock if needed to thin out the creamy sauce.
• Can I freeze?  No, we don’t recommend freezing this pasta dish.

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