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When it comes to comfort food, few dishes can compete with the creamy, dreamy texture and vibrant flavors of Creamy Roasted Red Pepper Orzo. This delightful dish is not just about its rich, velvety consistency; it's a celebration of bright, roasted red peppers that bring an irresistible sweetness and depth to every bite. Perfect as a main course or a side dish, this recipe is versatile and caters to a variety of dietary preferences, making it a fantastic addition to any dinner table.

Creamy Roasted Red Pepper Orzo

Discover a new favorite with Creamy Roasted Red Pepper Orzo, a dish that combines velvety orzo with the rich sweetness of roasted red peppers. This recipe is not only comforting and satisfying but is also customizable to fit various dietary needs. The smoky flavors of the roasted peppers, along with sautéed aromatics, create a delightful sauce that coats every bite of orzo. Perfect for family dinners or entertaining, this dish is sure to impress your guests!
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Ingredients
  

1 cup orzo pasta

2 large red bell peppers

1 cup vegetable broth

1/2 cup heavy cream (or vegan alternative)

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

2 tablespoons olive oil

2 cloves garlic, minced

1 small onion, diced

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh basil or parsley for garnish

Instructions
 

Roast the Peppers: Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking tray and roast for about 25-30 minutes, turning them halfway through, until the skins are blistered and charred. Remove from the oven and place them in a bowl, covering with plastic wrap or a lid for 10 minutes to steam. Once cooled, peel off the skins, remove the seeds, and roughly chop.

    Cook the Orzo: While the peppers are roasting, bring a large pot of salted water to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain and set aside.

      Make the Sauce: In the same pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and smoked paprika, and cook for an additional minute until fragrant.

        Combine Ingredients: Add the roasted red peppers to the onion and garlic mixture. Pour in the vegetable broth and heavy cream, stirring to combine. Allow the mixture to simmer for about 5 minutes, allowing the flavors to meld.

          Blend the Sauce: Using an immersion blender, blend the sauce until smooth and creamy. If you prefer a chunkier texture, blend half the mixture and leave the other half as is. Adjust seasoning with salt and pepper to taste.

            Mix in the Orzo: Add the cooked orzo to the creamy red pepper sauce, stirring gently until the pasta is well coated. Sprinkle in the grated Parmesan cheese and stir until melted and incorporated.

              Serve: Plate the creamy roasted red pepper orzo and garnish with fresh basil or parsley. Serve immediately and enjoy!

                Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings