1. Can I use other types of pasta instead of orzo?

Yes, if you can't find orzo, feel free to substitute it with other short-cut pasta like fusilli, rotini, or farfalle. You may need to adjust the cooking time depending on the type of pasta you use.

2. Can I make this creamy orzo pasta vegan?

Absolutely! To make this dish vegan, simply swap the heavy cream for coconut milk or a plant-based cream alternative. You can also use vegetable stock in place of chicken stock and omit any cheese for garnish.

3. How do I store leftovers of creamy orzo pasta?

Leftover creamy orzo pasta can be stored in an airtight container in the refrigerator for up to 3 days. If you'd like to freeze it, place it in a freezer-safe container, and it will keep for up to 2 months. Be sure to reheat it with a bit of added liquid to restore the creaminess.

4. Can I add protein to this recipe?

Yes! You can easily add grilled chicken, shrimp, or sausage to this dish for extra protein. Simply cook the protein separately and mix it into the creamy orzo pasta right before serving.

Creamy Orzo Pasta – Easy, Delicious Recipe

Name: Creamy Orzo Pasta
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz Butternut squash, peeled, seeded, and cubed; 1 tablespoon Olive oil; ½ teaspoon Salt; ½ teaspoon Pepper; 2 tablespoons Fresh thyme (leaves only, no sprigs); 1.5 cups Orzo (uncooked); 5 cloves Garlic, minced; ¼ teaspoon Smoked paprika; 1 tablespoon Olive oil; 2.5 cups Chicken stock; ½ teaspoon Salt; ½ teaspoon Italian seasoning; 5 oz Spinach, fresh; ½ cup Heavy cream; Fresh thyme, for garnish

Description

This creamy orzo pasta with roasted butternut squash and spinach is a comforting, flavorful dish that’s perfect for a cozy weeknight meal. Packed with veggies and a touch of cream, it offers the ideal balance of indulgence and nutrition. It’s easy to make, ready in just 30 minutes, and can be served as a meatless main or a side dish.

Ingredients

Scale

12 oz Butternut squash, peeled, seeded, and cubed
1 tablespoon Olive oil
½ teaspoon Salt
½ teaspoon Pepper
2 tablespoons Fresh thyme (leaves only, no sprigs)
1.5 cups Orzo (uncooked)
5 cloves Garlic, minced
¼ teaspoon Smoked paprika
1 tablespoon Olive oil
2.5 cups Chicken stock
½ teaspoon Salt
½ teaspoon Italian seasoning
5 oz Spinach, fresh
½ cup Heavy cream
Fresh thyme, for garnish

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Instructions

Preheat your oven to 400°F. Toss the cubed butternut squash with olive oil, salt, pepper, and fresh thyme. Spread the squash in a single layer on a parchment paper-lined baking sheet. Roast for 20–30 minutes until tender and slightly browned.
In a large, high-sided skillet, heat olive oil over medium heat. Add minced garlic, smoked paprika, and uncooked orzo. Cook, stirring, for 3 minutes until the orzo is lightly toasted.
Add chicken stock, salt, and Italian seasoning to the skillet. Bring to a boil, then reduce to a simmer and cook for 5–10 minutes, stirring occasionally until the orzo is cooked and the liquid is absorbed.
Stir in the fresh spinach and cook until it wilts, about 1–2 minutes.
Add the heavy cream and mix until fully combined. Season with additional salt and pepper to taste.
Fold in the roasted butternut squash and stir gently. Garnish with fresh thyme and serve warm.

Notes

Use pre-cut, peeled butternut squash to save time.
For a vegan version, swap the heavy cream for coconut milk or a plant-based cream alternative.
If you prefer a lighter dish, reduce the amount of cream or use half-and-half.
For added protein, consider adding grilled chicken, sausage, or shrimp.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop and Oven
Cuisine: American, Italian

Nutrition

Serving Size: 1 serving
Calories: 411 kcal
Sugar: 6g
Sodium: 613mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 5g
Protein: 8g
Cholesterol: 22mg