Manestra Onepot Orzo With Roasted Red Pepper Cream

Looking for a comforting and flavorful weeknight meal? This Manestra One-Pot Orzo with Roasted Red Pepper Cream is a vibrant take on a classic Italian dish. It’s incredibly easy to make – everything cooks together in one pot, minimizing cleanup! The sweet smokiness of roasted red peppers beautifully complements the delicate orzo pasta, creating a creamy, satisfying dish that’s sure to become a new favorite. This recipe is perfect for a cozy night in, and it’s impressive enough to serve to guests. Let’s get cooking!

What You’ll Need

• 250g (2 cups) Orzo Pasta: Orzo, also known as risoni, is a small, rice-shaped pasta that’s perfect for soups and one-pot dishes. Its shape allows it to absorb flavors beautifully and creates a lovely texture.
• 30ml (2 tbsp) Olive Oil: We’re using olive oil as the base for sautéing our vegetables, adding a fruity and robust flavor to the dish. Extra virgin olive oil is preferred for its superior taste and health benefits.
• 1 Medium Onion, Finely Diced (≈150g / 1 cup): Onion forms the aromatic foundation of this recipe. Dicing it finely ensures it cooks evenly and melts into the sauce. Yellow or white onions work best here.
• 2 Cloves Garlic, Minced: Garlic adds a pungent and savory depth to the dish. Freshly minced garlic is crucial for the best flavor – avoid using pre-minced garlic if possible.
• 1 Medium Carrot, Diced (≈70g / ½ cup): Carrot contributes a subtle sweetness and vibrant color. Dicing it to a similar size as the onion and celery ensures even cooking.
• 1 Celery Stalk, Diced (≈50g / ½ cup): Celery adds a fresh, slightly peppery note and contributes to the overall aromatic base.
• 30g (2 tbsp) Tomato Paste: Tomato paste provides a concentrated tomato flavor and helps to thicken the sauce. A good quality tomato paste will have a rich, deep color.
• 400g (14 oz) Canned Crushed Tomatoes: Crushed tomatoes form the bulk of the sauce, providing a bright acidity and classic tomato flavor. Look for good quality canned tomatoes for the best results.
• 800ml (3 ⅓ cups) Vegetable Broth: Vegetable broth adds depth of flavor and provides the liquid needed to cook the orzo. Low-sodium broth allows you to control the saltiness of the dish.
• 1 tsp Dried Oregano: Oregano is a classic Italian herb that adds a warm, slightly peppery flavor. Dried oregano is convenient and readily available.
• ½ tsp Salt, plus more to taste: Salt enhances all the other flavors in the dish. Start with ½ tsp and adjust to your preference.
• ¼ tsp Freshly Ground Black Pepper: Black pepper adds a subtle spice and complexity. Freshly ground pepper has a more robust flavor than pre-ground.
• 2 Large Red Bell Peppers, Roasted, Peeled and Pureed (≈300g / 1 ½ cups): Roasted red peppers are the star of the show, lending a sweet, smoky flavor and vibrant color. Roasting them yourself is best, but jarred roasted peppers can be used in a pinch.
• 200ml (¾ cup) Heavy Cream (or plant-based alternative): Heavy cream adds richness and creates a luxurious texture. For a dairy-free option, use a plant-based cream alternative like cashew cream or coconut cream.
• 1 tsp Lemon Zest: Lemon zest brightens the flavors and adds a subtle citrusy aroma. Use a microplane to zest the lemon finely.
• 30g (2 tbsp) Toasted Pine Nuts: Toasted pine nuts provide a delightful crunch and nutty flavor. Toasting them enhances their flavor and texture.
• 2 tbsp Fresh Parsley, Finely Chopped: Fresh parsley adds a pop of color and a fresh, herbaceous flavor. Flat-leaf parsley (Italian parsley) is preferred for its flavor.

Step-by-Step Instructions for Perfect Manestra OnePot Orzo

1. Sauté the Aromatics: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. This is crucial for building flavor. Ensure the pan is hot before adding the oil; it should shimmer. Add the diced onion, carrot, and celery. Sauté for 5-6 minutes, stirring frequently, until the vegetables are softened and begin to turn lightly golden. Don’t rush this step – properly softened aromatics are the foundation of a flavorful dish.
2. Bloom the Garlic and Tomato Paste: Stir in the minced garlic and tomato paste. Cook for another minute, stirring constantly, until fragrant. This process, called ‘blooming,’ helps to caramelize the tomato paste, deepening its flavor and removing any metallic taste. Be careful not to burn the garlic.
3. Add Liquids and Seasonings: Pour in the crushed tomatoes, vegetable broth, dried oregano, salt, and pepper. Bring the mixture to a gentle boil. Using crushed tomatoes provides a richer texture than diced. Stir well to combine all ingredients.
4. Cook the Orzo: Add the orzo pasta to the boiling liquid. Reduce the heat to a simmer, and cook uncovered for 12-14 minutes, stirring occasionally. The orzo should be al dente – firm to the bite – and most of the liquid should be absorbed. Stirring prevents the pasta from sticking to the bottom of the pot.
5. Prepare the Roasted Red Pepper Cream: While the orzo is cooking, combine the roasted red pepper purée, heavy cream (or plant-based alternative), and lemon zest in a small saucepan. Heat gently over low heat, stirring until just warmed through. Do *not* boil the cream, as this can cause it to separate. The lemon zest brightens the flavor and cuts through the richness of the cream.
6. Combine and Finish: When the orzo is cooked, stir half of the red pepper cream into the pot. This creates a creamy base for the manestra. Reserve the remaining half for serving.
7. Plate and Garnish: Plate the orzo in shallow bowls. Use the back of a spoon to create a small well in the center of each serving. Drizzle the reserved red pepper cream over the well, allowing it to pool and create a beautiful, glossy ribbon.
8. Final Touches: Finish with a scattering of toasted pine nuts and a generous sprinkle of chopped fresh parsley. The pine nuts add a delightful crunch, and the parsley provides a fresh, vibrant color contrast.

The Secret to Deep Flavor: Roasting the Red Peppers

Roasting the red peppers is non-negotiable for this recipe. It’s what gives the cream its signature smoky-sweet flavor. The high heat caramelizes the sugars in the peppers, creating a depth of flavor that you simply can’t achieve by using jarred roasted peppers. While it takes a little extra time, the difference in taste is remarkable. You can roast them directly over a gas flame, under the broiler, or in a hot oven.

Why One-Pot Matters: Efficiency and Flavor Fusion

The beauty of this Manestra OnePot Orzo lies in its simplicity and efficiency. Cooking everything in a single pot allows the flavors to meld and deepen as the pasta cooks, absorbing the essence of the vegetables and seasonings. This method minimizes cleanup and maximizes flavor – a win-win for busy weeknights!

Adjusting the Creaminess: Tailoring to Your Preference

The amount of heavy cream (or plant-based alternative) can be adjusted to your liking. For a richer, more decadent manestra, use the full ¾ cup. If you prefer a lighter dish, reduce the amount to ½ cup or even ¼ cup. Remember that the cream adds a luxurious texture and balances the acidity of the tomatoes.

Variations and Additions: Making it Your Own

Feel free to get creative with this recipe! Consider adding cooked shrimp, chicken, or Italian sausage for extra protein. A handful of spinach or kale stirred in during the last few minutes of cooking adds a boost of nutrients and color. A pinch of red pepper flakes can add a subtle kick of heat.

Frequently Asked Questions (FAQ)

• Can I use a different type of pasta? While orzo is traditional, you can substitute other small pasta shapes like ditalini or acini di pepe.
• Can I make this vegan? Yes! Simply use a plant-based heavy cream alternative and ensure your vegetable broth is vegan-friendly.
• How long does it keep? Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This Manestra OnePot Orzo with Roasted Red Pepper Cream is a comforting and flavorful dish that’s perfect for any occasion. Its vibrant colors and rich flavors are sure to impress! Don’t forget to save this recipe to Pinterest for later!

Manestra Onepot Orzo With Roasted Red Pepper Cream

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• Author: Nicole Martinez
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Manestra One-Pot Orzo with Roasted Red Pepper Cream is a vibrant and easy Italian-inspired dish. It’s a comforting and flavorful meal perfect for a weeknight dinner, all cooked in one pot for minimal cleanup.

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Ingredients

Scale 1x2x3x

• 250g (2 cups) Orzo Pasta
• 30ml (2 tbsp) Olive Oil
• 150g (1 cup) Onion, diced
• 2 cloves Garlic, minced
• 70g (½ cup) Carrot, diced
• 50g (½ cup) Celery, diced
• 30g (2 tbsp) Tomato Paste
• 400g (14 oz) Crushed Tomatoes
• 800ml (3 ⅓ cups) Vegetable Broth
• 1 tsp Dried Oregano
• ½ tsp Salt
• ¼ tsp Black Pepper
• 300g (1 ½ cups) Roasted Red Peppers, pureed
• 200ml (¾ cup) Heavy Cream
• 1 tsp Lemon Zest
• 30g (2 tbsp) Toasted Pine Nuts
• 2 tbsp Fresh Parsley, chopped

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Instructions

1. Sauté Aromatics: Heat oil, sauté onion, carrot, and celery for 5-6 minutes until softened.
2. Bloom Garlic & Paste: Stir in garlic and tomato paste, cook for 1 minute until fragrant.
3. Add Liquids & Season: Pour in tomatoes, broth, oregano, salt, and pepper; bring to a boil.
4. Cook Orzo: Add orzo, reduce heat, simmer for 12-14 minutes until al dente.
5. Prepare Red Pepper Cream: Combine red pepper purée, cream, and lemon zest; heat gently.
6. Combine & Finish: Stir half of the red pepper cream into the orzo.
7. Plate & Garnish: Plate orzo, drizzle with remaining cream, and garnish with pine nuts and parsley.

Notes

Roasting the red peppers is key for a smoky-sweet flavor. Adjust cream amount to your preference.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Pasta
• Method: One-Pot
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup
• Calories: 350 kcal
• Sugar: 10 g
• Sodium: 500 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 50 g
• Fiber: 4 g
• Protein: 10 g
• Cholesterol: 30 mg

Keywords: orzo,pasta,one-pot,italian,vegetarian,red pepper,comfort food,easy,weeknight