One-Pot Creamy Pesto Orzo with Roasted Tomatoes
If you’re on the hunt for a comforting, flavorful meal that comes together with minimal fuss, this One-Pot Creamy Pesto Orzo with Roasted Tomatoes is about to become your new favorite. Imagine tender orzo pasta swimming in a luscious, creamy pesto sauce, dotted with sweet roasted cherry tomatoes that burst with flavor in every bite. This dish is perfect for busy weeknights, lazy weekends, or whenever you want something satisfying and fresh with a touch of elegance. Plus, it’s all made in one pot, which means less cleanup and more time to enjoy your meal.
Why You’ll Keep Making It
This recipe hits all the right notes: simplicity, taste, and convenience. The creamy texture paired with vibrant pesto and roasted tomatoes makes every mouthful a delight. You’ll love how quickly it comes together without compromising on flavor. It’s versatile enough to serve as a main dish or a hearty side, and because it’s made in one pot, it’s a winner for anyone who dreads washing multiple dishes after cooking. Plus, it’s a crowd-pleaser that works well for families, dinner parties, or meal prep.
Whether you’re craving something rich and comforting or looking for a way to sneak more vegetables into your meal, this One-Pot Creamy Pesto Orzo with Roasted Tomatoes will quickly become a staple in your recipe rotation. And if you’re a fan of Mediterranean-inspired dishes, you might also enjoy this One Pot Greek Chicken Orzo With Feta for another one-pot wonder packed with flavor.
What We’re Using
- 1 cup orzo pasta – The star grain that cooks quickly and absorbs all those delicious flavors.
- 2 cups vegetable broth – Adds depth and richness; feel free to use low sodium to control saltiness.
- 1 cup cherry tomatoes, halved – Roasted to bring out natural sweetness and add a juicy pop.
- 1 tablespoon olive oil – For roasting the tomatoes and a little extra flavor.
- 1/2 teaspoon salt – Enhances all the flavors perfectly.
- 1/4 teaspoon black pepper – Adds a gentle kick without overpowering.
- 1/2 cup heavy cream – Creates that luxuriously creamy sauce that coats every grain of orzo.
- 1/2 cup pesto – Use store-bought or homemade for fresh herbaceous goodness.
- 1/4 cup grated Parmesan cheese – Adds a salty, nutty finish that ties everything together.
- Fresh basil leaves – For garnish and an extra pop of brightness.
Must-Have Equipment
- Large pot or deep skillet – One pot is all you need to roast, cook, and simmer your way to dinner heaven.
- Baking sheet – For roasting your cherry tomatoes to perfection.
- Wooden spoon or silicone spatula – To stir the orzo and pesto mixture without scratching your cookware.
- Measuring cups and spoons – Precision helps to balance flavors just right.
Step-by-Step: One-Pot Creamy Pesto Orzo with Roasted Tomatoes
Step 1: Roast the Cherry Tomatoes
Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, salt, and black pepper, then spread them out on a baking sheet. Roast for about 15 minutes, or until they’re soft and slightly caramelized. This step brings out their natural sweetness and adds incredible depth to the dish.
Step 2: Cook the Orzo
While the tomatoes roast, bring your vegetable broth to a simmer in your large pot or deep skillet. Add the orzo and cook, stirring occasionally, until the orzo is tender and has absorbed most of the liquid—about 8 to 10 minutes. Keep an eye on it to prevent sticking, and add a splash of water if it seems too dry.
Step 3: Stir in the Cream and Pesto
Once the orzo is cooked, reduce the heat to low and stir in the heavy cream and pesto until everything is combined and creamy. The sauce will thicken slightly, coating the orzo with rich, herby flavor.
Step 4: Fold in Roasted Tomatoes and Cheese
Gently fold in the roasted cherry tomatoes and grated Parmesan cheese. The warmth of the orzo will soften the cheese and meld all the flavors together beautifully.
Step 5: Garnish and Serve
Serve your One-Pot Creamy Pesto Orzo with Roasted Tomatoes garnished with fresh basil leaves for an extra burst of color and fragrance. This dish pairs wonderfully with a crisp green salad or alongside your favorite protein. For a twist on dinner, try it with the Chicken Pesto Spinach Tortellini Skillet for another creamy, pesto-filled delight.
Low-Carb/Keto Alternatives
- Swap orzo pasta for cauliflower rice or shirataki rice to reduce carbs.
- Use full-fat coconut cream instead of heavy cream for a dairy-free, keto-friendly option.
- Increase the amount of roasted tomatoes and add sautéed zucchini or spinach for extra veggies.
- Replace Parmesan with nutritional yeast for a vegan, low-carb twist.
Learn from These Mistakes
- Overcooking orzo can turn it mushy. Keep a close eye and taste-test frequently to get perfectly tender pasta.
- Not roasting the tomatoes first means missing out on that sweet, caramelized flavor that elevates this dish.
- Adding pesto too early during cooking can dull its fresh flavor. Stir it in at the end to keep it vibrant.
- Using low-fat cream or skipping the cream altogether will result in a less creamy texture. Stick with half-and-half or heavy cream for richness.
- Skipping the Parmesan cheese means missing out on that umami boost—don’t forget it!
Keep It Fresh: Storage Guide
Store any leftovers in an airtight container in the refrigerator. This One-Pot Creamy Pesto Orzo with Roasted Tomatoes keeps well for up to 3 days. When reheating, add a splash of broth or cream to loosen the sauce and stir gently over low heat to restore its creamy texture. Avoid microwaving on high power to prevent drying out.
For best results, eat this dish fresh, but it also freezes well. To freeze, place cooled orzo in a freezer-safe container for up to one month. Thaw overnight in the refrigerator and reheat gently on the stove.
Troubleshooting Q&A
My orzo is sticking to the pot. How can I fix this?
Make sure to stir the orzo frequently while it cooks, especially as the liquid begins to absorb. Using a non-stick pot or adding a little extra broth can help prevent sticking. If it still sticks, try lowering the heat slightly and stirring more often.
Can I make this recipe vegan?
Absolutely! Swap the heavy cream for coconut cream or cashew cream, and replace Parmesan cheese with nutritional yeast or a vegan Parmesan alternative. Use a vegan pesto recipe or store-bought vegan pesto to keep the flavors authentic.
How do I make homemade pesto for this dish?
Blend fresh basil leaves, garlic, pine nuts (or walnuts), Parmesan cheese, olive oil, salt, and pepper until smooth. Adjust the ingredients to your taste, and feel free to add lemon juice for brightness. Homemade pesto adds a fresh, personalized touch to the recipe.
Can I add protein to this dish?
Yes! Grilled chicken, shrimp, or even crispy tofu can be great additions. Simply cook your protein separately and fold it in just before serving. For a one-pot approach with protein, try recipes like One Pot Greek Chicken Orzo With Feta to keep things simple and flavorful.
Desserts to Finish
- Lemon Blueberry Cheesecake Bars – Bright and creamy, they’re a perfect complement after a rich dinner.
- Chocolate Avocado Mousse – Decadent yet light, with healthy fats and no guilt.
- Vanilla Almond Cake – Moist, fluffy, and nutty for a classic finish.
- Warm Berry Crisp – Easy to make and bursting with seasonal fruit flavors.
In Closing
This One-Pot Creamy Pesto Orzo with Roasted Tomatoes is a keeper—simple to make, packed with flavor, and satisfying enough to please just about everyone. Whether you’re cooking for yourself or a group, this dish brings together the best of creamy, herby, and fresh with a fraction of the effort. The roasted tomatoes add a sweet, caramelized contrast, while the pesto and Parmesan deliver that irresistible savory punch. With only one pot to clean and ingredients that come together quickly, it’s the kind of recipe that fits seamlessly into busy lives without sacrificing taste or quality. So next time you want an easy yet impressive meal, give this recipe a try—you might also want to explore the delicious Chicken Pesto Spinach Tortellini Skillet for another creamy, flavorful dinner option. Enjoy!
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One-Pot Creamy Pesto Orzo with Roasted Tomatoes
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, salt, and black pepper, then spread them out on a baking sheet. Roast for about 15 minutes, or until they’re soft and slightly caramelized.
- While the tomatoes roast, bring your vegetable broth to a simmer in your large pot or deep skillet. Add the orzo and cook, stirring occasionally, until the orzo is tender and has absorbed most of the liquid — about 8 to 10 minutes. Add a splash of water if it seems too dry.
- Once the orzo is cooked, reduce the heat to low and stir in the heavy cream and pesto until everything is combined and creamy.
- Gently fold in the roasted cherry tomatoes and grated Parmesan cheese. The warmth of the orzo will soften the cheese and meld all the flavors together beautifully.
- Serve garnished with fresh basil leaves. Enjoy as a main dish or side with salad or your favorite protein.
Notes
- Keep a close eye on the orzo to avoid overcooking and mushy texture.
- Roasting the tomatoes first enhances their sweetness and flavor.
- Stir in pesto at the end to preserve its fresh, vibrant taste.
- Use heavy cream or half-and-half for the creamiest sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with added broth or cream.
