There’s nothing better than a warm, creamy dish which feels like a hug in a bowl – especially when it’s quick, easy, and made in just one pot! This healthy and creamy orzo recipe is a game changer for weeknight dinners, combining wholesome ingredients with a rich, velvety texture that feels indulgent without being heavy.
This one pot wonder is made with tender orzo pasta, fresh seasonal vegetables, and a light creamy sauce. It’s perfect for busy days when you want something delicious, comforting, and nutritious without a mountain of washing up.
Tips for a perfect one pot orzo:
- Customise your veggies to your preference, I’ve used carrots and pepper in mine but this would also be great with some spinach stirred through at the end or using a mediterranean veg mix – use whatever you’ve already got!
- Protein boost – you can easily adapt your protein in this recipe to use chicken, prawns, or beans – the choice is yours
- Finish with fresh herbs to really elevate this dish at the end
- You can opt for low fat dairy in this dish to reduce the calorie content if preferred
Ingredients:
- 1 Onion
- 4 cloves Garlic
- 3 Carrots
- 1 Bell Pepper
- 5 Sundried Tomatoes
- 1 block Tofu
- 1 ball Mozerella
- Orzo Pasta
- 1 tin Chopped Tomatoes
- 1 tbsp Tomato Puree (optional)
- 1 Stock pot/cube
- Dried mixed herbs
- 1 good dollop of Soft Cheese
Method:
- Preheat your oven to 180C fan/200C
- Chop all your veggies into small chunks (including onion, garlic, and sundried tomatoes), protein into bite sized pieces, and mozerella into chunks
- Add all the ingredients (excluding the soft cheese only) to a large baking dish
- Fill the empty chopped tomato tin with water and add to the dish
- Give everything a good mix to combine, ensuring the stock cube/pot is broken up
- Bake in the oven for 30-45 minutes, stirring halfway, until everything is cooked through
- Add the soft cheese, stir, and serve
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