Creamy Tomato Orzo

Creamy Tomato Orzo

from peasandcrayons.com
25 min
4 servings

Ingredients

  • 1 tsp butter
  • 2 cloves garlic
  • 2 cups vegetable broth
  • 1 cup milk
  • 14.5 oz crushed fire roasted tomatoes
  • 1/2 tsp Italian seasoning blend ((I use salt-free Mrs. Dash))
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1.5 cups dry orzo pasta
  • 2 oz cream cheese
  • 1/4 cup freshly grated parmesan cheese (plus exra for topping)
  • fresh choped basil (to taste)

Directions

  1. 1

    In a large 3-4 quart pot, melt your butter over medium-high heat. Once hot, add garlic and sauté until tender and fragrant.

  2. 2

    Add broth, milk, tomatoes, Italian seasoning, salt, and pepper. Stir with a metal whisk to deglaze the garlic from the pan.

  3. 3

    Bring to a light boil and add your orzo. Reduce heat to medium-low (mine was at a 4) and simmer uncovered for 10 minutes. Stir occasionally with your whisk to prevent sticking.

  4. 4

    After 10 minutes the pasta should be al dente. If you'd like it more tender, feel free to simmer an additional 2-3 minutes.

  5. 5

    One the pasta is al-dente or your ideal tenderness, remove pot from heat. Sauce will be thin and thicken as it cools. Whisk in cream cheese and parmesan cheese. Allow to sit for 5 minutes to thicken.

  6. 6

    Taste the pasta and season once more to taste. Feel free to add extra salt, pepper, Italian seasoning or even extras like crushe red pepper flakes for a little heat! Garnish with fresh chopped basil and additonal parmesan cheese if desired. Enjoy hot.