This Veggie Orzo mixes tender orzo with crisp broccoli and sweet shredded carrots, all coated in a creamy, parmesan-kissed sauce. It’s light but filling, with a little bite from garlic and a smooth finish from cream cheese. It’s special because the tiny pasta soaks up flavor fast, giving you big taste from simple steps and it makes the kitchen smell like dinner-night comfort.
This dish has bright veggie notes, a silky texture from cream cheese and parmesan, and a gentle garlic warmth. It’s an easy weeknight winner that feels homemade without a lot of fuss.
Why You’ll Love This Recipe
Top reasons to make this: it’s fast, uses basic pantry items, and turns into great leftovers for lunches.
- Ready in about 25 minutes.
- Made with pantry staples and fresh veggies.
- Great for meal prep and picky eaters.
- If you like quick veggie pasta dishes, try this easy cottage cheese pasta bake for another weeknight option: Healthy Cottage Cheese Pasta Bake with Veggies
Ingredients
- 2 tbsp olive oil
- 1 cup broccoli, chopped
- 1 cup carrots, finely shredded
- 2 tsp garlic, minced
- 1 cup orzo
- 2 cups chicken broth
- 1 oz cream cheese, at room temperature
- 1/2 cup parmesan cheese, grated
(If you want, separate components into “Veggies” and “Sauce” but this recipe keeps them together for speed.)
Step-by-Step Instructions of Veggie Orzo
- Heat the olive oil in a large skillet over medium heat.
- Sauté the broccoli and shredded carrots for 3–4 minutes until they start to soften.
- Add the minced garlic and cook 30–45 seconds until fragrant.
- Pour in the orzo and toast it for 1 minute, stirring to coat with oil and veggies.
- Add the chicken broth and bring the mixture to a simmer.
- Reduce heat to low, cover, and cook for 8–10 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.
- Stir in the cream cheese until it melts and makes a smooth sauce.
- Fold in the parmesan, taste, and add salt and pepper as needed.
- Serve hot, optionally topped with a little extra parmesan or a squeeze of lemon.
Tips for Success
- Don’t overcook the broccoli; keep a little bite for texture.
- Use room-temperature cream cheese so it melts smoothly into the sauce.
- Stir the orzo a couple of times while it cooks so it doesn’t stick to the pan.
Substitutions & Variations of Veggie Orzo
To Make It Vegan/Gluten-Free:
- Use vegetable broth instead of chicken broth.
- Replace cream cheese with a vegan cream cheese or a spoonful of cashew cream.
- Swap parmesan for nutritional yeast or a vegan parmesan.
- Use gluten-free orzo or small gluten-free pasta if you need a gluten-free dish.
Variations:
- Add a handful of spinach at the end for extra greens.
- Stir in cooked chickpeas or white beans for protein.
- Toss in roasted cherry tomatoes or a pinch of red pepper flakes for brightness and heat.
- Finish with lemon zest and fresh herbs (parsley or basil) to freshen the dish.
Storage Instructions of Veggie Orzo
Refrigerator: Store leftover Veggie Orzo in an airtight container for up to 4 days. Reheat gently with a splash of broth to loosen the sauce.
Freezer: This dish is not ideal for long-term freezing because dairy textures change. If you must freeze, use a freezer-safe container for up to 1 month and expect a slight change in texture after thawing and reheating.
Make-Ahead: Chop vegetables and measure out orzo and broth the day before to shave minutes off dinner time. You can also cook the orzo and keep it slightly underdone, then finish the sauce right before serving.
Frequently Asked Questions (FAQ) of Veggie Orzo
Can I use other vegetables?
Yes zucchini, peas, bell peppers, or green beans all work well. Add quick-cooking veggies near the end so they stay tender-crisp.
Can I make this dairy-free and still creamy?
Yes. Use a vegan cream cheese or blend a small batch of soaked cashews with water for a cashew cream, then mix in nutritional yeast for a cheesy flavor.
How do I reheat without drying it out?
Add a splash of broth or water when reheating and heat gently on the stove or in short intervals in the microwave, stirring between heats.
Final Thoughts
Veggie Orzo is a simple, tasty meal that fits busy schedules and small kitchens. It brings together quick-cooking orzo and fresh vegetables into a creamy, comforting dish that’s easy to love. Try it on a weeknight, pack it for lunch, and come back to share how you adapted it leave a comment and a star rating so others can find this cozy, fast favorite.
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Veggie Orzo
A quick and comforting dish featuring tender orzo with broccoli and shredded carrots, all in a creamy sauce.
- Total Time: 25 minutes
- Yield: 4 servings
Ingredients
- 2 tbsp olive oil
- 1 cup broccoli, chopped
- 1 cup carrots, finely shredded
- 2 tsp garlic, minced
- 1 cup orzo
- 2 cups chicken broth
- 1 oz cream cheese, at room temperature
- 1/2 cup parmesan cheese, grated
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Sauté the broccoli and shredded carrots for 3–4 minutes until they start to soften.
- Add the minced garlic and cook 30–45 seconds until fragrant.
- Pour in the orzo and toast it for 1 minute, stirring to coat with oil and veggies.
- Add the chicken broth and bring the mixture to a simmer.
- Reduce heat to low, cover, and cook for 8–10 minutes, stirring once or twice, until the orzo is tender and most of the liquid is absorbed.
- Stir in the cream cheese until it melts and makes a smooth sauce.
- Fold in the parmesan, taste, and add salt and pepper as needed.
- Serve hot, optionally topped with a little extra parmesan or a squeeze of lemon.
Notes
Don’t overcook the broccoli; keep a little bite for texture. Use room-temperature cream cheese for a smooth sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian