This Creamy Sundried Tomato Orzo may look simple, but it’s packed with rich, tangy, and creamy flavors! With sweet sundried tomatoes, velvety crème fraîche, tender orzo, peas, and spinach, this dish is a quick and comforting meal that comes together in no time. The orzo absorbs all the delicious flavors, creating a silky, risotto-like texture that’s perfect for both kids and adults.
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Why You’ll Love This Recipe:
✔️ One-Pan Wonder – Fewer dishes, more flavor!
✔️ Rich & Creamy – Crème fraîche gives it a luscious, silky texture.
✔️ Quick & Easy – Ready in under 30 minutes, perfect for busy nights.
✔️ Family-Friendly – A guaranteed hit, even with picky eaters!
Serve this creamy orzo dish with a simple side salad or some crusty bread for a complete, satisfying meal. Whether it’s a busy weeknight dinner or a cozy weekend treat, this flavor-packed orzo recipe is one you’ll make again and again!
Ingredients
- 1 teaspoon of olive oil
- 20 grams butter
- 1 onion, finely diced
- 2 cloves of garlic, finely chopped
- 1 ½ cups orzo
- 2 ¼ cup chicken stock
- 250 grams Crème fraiche
- 1 tablespoon wholegrain mustard
- ¾ cup Sundried tomatoes, sliced in half
- 1 cup frozen peas
- 30 grams Spinach *optional
- ¼ cup chopped herbs, basil, flatleaf parsley or
- oregano * optional
- Juice of half a lemon or 1 teaspoon lemon juice
I hope you love this as much as we do, be sure to check out my Chicken and Broccoli Pasta too.
Onto my recipe for Creamy Sundried Tomato Orzo
Creamy Sundried Tomato Orzo
It looks unassuming but this dish really packs flavour, my kids love the tomatoes with orzo, and creme fraiche gives it a lovely creamy taste. I like to serve it with a simple salad on the side.
Ingredients
- 1 tsp olive oil
- 20 grams butter
- 1 onion finely diced
- 1½ cups orzo
- 2¼ cup chicken stock
- 250 grams Crème fraiche
- 1 tbsp wholegrain mustard
- ¾ cup sundried tomatoes sliced in half
- 1 cup peas frozen
- 30 grams spinach optional
- ¼ cup chopped herbs basil, flatleaf parsely or oregano (optional)
- juice of half a lemon
Instructions
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Place a large pan over a medium heat and add the olive oil and butter. Once melted, add the onion. Sauté gently until translucent, around 4 minutes.
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Add the garlic and orzo and cook, stirring for 1 minute. Add the chicken stock, bring to a boil, then turn down to a simmer and cook for 3 – 5 minutes, stirring often so the orzo doesn’t stick to the pan.
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Add the cream fraiche, mustard and sundried tomatoes and cook for a further 10 minutes. Stirring occasionally. If it is starting to stick add a little more stock or water.
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Add the peas and cook until orzo is cooked through. Around 2 minutes. Add spinach if using. Turn off the heat.
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Squeeze over the lemon, taste and adjust seasoning with salt and pepper if needed. Serve with herbs scattered over the top
Recipe Notes
TIME SAVING NOTES
Prep veg: You can cut the onion, garlic and sundried tomatoes in the morning or during the day.
BUDGET NOTES
Leave off the fresh herbs unless you have them growing in the garden as this can add extra $$ to the dish price.
PROTEIN NOTES
Add protein: you can add grilled chicken or fish to this dish if you feel like it.
Cheesy Veggie Enchiladas
Ingredients
- 1 tsp oil
- zucchini grated
- 1 400 gram can corn rinsed and drained
- 2 400 gram cans black beans rinsed and drained
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp ground coriander
- 500 grams pasta sauce
- salt and pepper
- 8 tortillas
- 1½ cups grated cheese
To Serve
- coriander and sour cream
Instructions
-
Preheat oven to 180 fan bake.
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Place a large pan on a medium heat and add the oil. Once hot add the zucchini and cook until wilted, around 4 minutes.
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Add the corn, beans, paprika, cumin, onion powder, coriander and half the pasta sauce. Simmer and stir occasionally.
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Cook for around 5-6 minutes until the sauce has come together nicely and beans and zucchini are tender. Taste and season with salt and pepper, it will need a lot of salt but add a little, then taste and add more if needed.
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Take a baking dish thats going to fit the enchiladas in and add a couple of spoonful’s of pasta sauce on the bottom and spread out with a spoon.
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Take the tortillas and warm in the microwave for 30 seconds so they don’t split when rolled. Take one tortilla, spoon 1/8 of the mix in the centre and roll up.
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Place the tortilla into the baking dish seam side down. Repeat until all tortillas are in the dish. If you have any bean mixture leftover, mix it with the remaining pasta sauce and spoon onto the top of the enchiladas. Sprinkle over the grated cheese.
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Cover with foil or a lid and bake for 20 mins. Remove the lid and bake for a further 5 minutes until golden and bubbling.
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Garnish with coriander and sour cream. Serve.
Recipe Notes
TIME SAVING NOTES
Make the bean mix the night prior or during the day
Make a double batch so you have a meal ready for another night. Once cooked, leave to cool, and
freeze. When ready to serve, bake from frozen for approximately 30 minutes at 200 degrees fan bake
until hot in the middle.
BUDGET NOTES
Skip the coriander and sour cream for garnish.
CHANGES & TIPS
You can swap out the zucchini for carrot.
You can swap the beans for mince, just fry off the mince with the zucchini.
You can add diced onion at the beginning too, sauté before adding other ingredients to the pan.
NOTES
I often make my own teriyaki sauce
Here is the recipe I use; this makes more than you will need for this recipe but trust me you will use it!
Teriyaki sauce
½ cup Soy sauce
½ cup mirin
½ cup sugar
Place a medium sized pan over a medium heat and add mirin, soy sauce and sugar. Cook, stirring occasionally, until sauce has thickened a little, approximately 6 minutes. Take off the heat and set aside.
Extra uses for Teriyaki sauce.
Check out my teriyaki chicken sushi bowls or teriyaki chicken sushi.
Or use it in a stirfry or as a dipping sauce for dumplings.
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