Orzo With Roasted Cherry Tomatoes & Basil Cream – Simple, Fresh, and Comforting
This is the kind of weeknight pasta that feels special without trying too hard. Roasted cherry tomatoes burst into sweet, jammy bites, and a silky basil cream ties everything together. Orzo keeps it light and playful, and the whole dish comes together with pantry staples.
It’s fresh, cozy, and exactly what you want when you’re hungry but still want dinner to feel thoughtful.
Orzo With Roasted Cherry Tomatoes & Basil Cream - Simple, Fresh, and Comforting
Ingredients
- 12 ounces orzo (about 2 cups)
- 1.5 pounds cherry or grape tomatoes, halved
- 3 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, thinly sliced
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1/2 cup finely grated Parmesan (plus more for serving; use a vegetarian hard cheese if needed)
- 1 packed cup fresh basil leaves, plus extra for garnish
- 1 lemon (zest and juice)
- 1/4 cup toasted pine nuts (optional, for crunch)
- Butter, 1 tablespoon (optional for extra richness)
Instructions
- Heat the oven: Preheat to 425°F (220°C).Line a sheet pan with parchment for easy cleanup.
- Prep the tomatoes: Toss halved tomatoes with 2 tablespoons olive oil, sliced garlic, 1 teaspoon salt, black pepper, and red pepper flakes if using. Spread in a single layer on the pan.
- Roast: Bake for 18–22 minutes, until the tomatoes slump, edges caramelize, and the garlic is golden. Don’t overcook the garlic—aim for lightly golden, not brown.
- Cook the orzo: Meanwhile, bring a large pot of salted water to a boil.Cook orzo until just al dente according to package directions. Reserve 1 cup pasta water, then drain.
- Make the basil cream: In a blender, combine cream, Parmesan, basil, remaining 1 tablespoon olive oil, lemon zest, and a pinch of salt and pepper. Blend until smooth and pale green.If too thick, loosen with a splash of pasta water.
- Combine: Return drained orzo to the pot. Add butter (if using), the roasted tomatoes and their pan juices, and half the basil cream. Toss gently.Add more basil cream until it’s silky and coats the orzo. Splash in pasta water as needed to thin.
- Finish: Squeeze in 1–2 teaspoons lemon juice to brighten. Taste and adjust salt and pepper.Stir in most of the pine nuts, reserving some for topping.
- Serve: Spoon into bowls. Top with extra Parmesan, torn basil, remaining pine nuts, and a drizzle of olive oil.
What Makes This Recipe So Good
- Bold flavor with minimal effort: Roasting cherry tomatoes intensifies their sweetness, so you don’t need a long list of ingredients to make it sing.
- Creamy without heaviness: The basil cream is lush and aromatic but balanced by lemon and fresh herbs.
- Weeknight-friendly: Everything cooks while the tomatoes roast. You’ll be at the table in about 35 minutes.
- Flexible: Works as a main or a side. Add shrimp, chicken, or keep it fully vegetarian.
- Seasonal but adaptable: Perfect for peak tomato season, yet still delicious with supermarket cherry tomatoes year-round.
What You’ll Need
- 12 ounces orzo (about 2 cups)
- 1.5 pounds cherry or grape tomatoes, halved
- 3 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, thinly sliced
- Kosher salt and freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1/2 cup finely grated Parmesan (plus more for serving; use a vegetarian hard cheese if needed)
- 1 packed cup fresh basil leaves, plus extra for garnish
- 1 lemon (zest and juice)
- 1/4 cup toasted pine nuts (optional, for crunch)
- Butter, 1 tablespoon (optional for extra richness)
Instructions
- Heat the oven: Preheat to 425°F (220°C).
Line a sheet pan with parchment for easy cleanup.
- Prep the tomatoes: Toss halved tomatoes with 2 tablespoons olive oil, sliced garlic, 1 teaspoon salt, black pepper, and red pepper flakes if using. Spread in a single layer on the pan.
- Roast: Bake for 18–22 minutes, until the tomatoes slump, edges caramelize, and the garlic is golden. Don’t overcook the garlic—aim for lightly golden, not brown.
- Cook the orzo: Meanwhile, bring a large pot of salted water to a boil.
Cook orzo until just al dente according to package directions. Reserve 1 cup pasta water, then drain.
- Make the basil cream: In a blender, combine cream, Parmesan, basil, remaining 1 tablespoon olive oil, lemon zest, and a pinch of salt and pepper. Blend until smooth and pale green.
If too thick, loosen with a splash of pasta water.
- Combine: Return drained orzo to the pot. Add butter (if using), the roasted tomatoes and their pan juices, and half the basil cream. Toss gently.
Add more basil cream until it’s silky and coats the orzo. Splash in pasta water as needed to thin.
- Finish: Squeeze in 1–2 teaspoons lemon juice to brighten. Taste and adjust salt and pepper.
Stir in most of the pine nuts, reserving some for topping.
- Serve: Spoon into bowls. Top with extra Parmesan, torn basil, remaining pine nuts, and a drizzle of olive oil.
How to Store
- Refrigerate: Store in an airtight container for up to 3 days. The sauce may thicken; a splash of water or cream revives it when reheating.
- Reheat: Warm gently on the stovetop over low heat with a little water, cream, or milk.
Stir until creamy again. Microwave in short bursts, stirring in between.
- Freezing: Not ideal due to the dairy and basil. If you must freeze, do so without the basil cream and add it fresh after thawing.
Health Benefits
- Tomatoes: Rich in lycopene, vitamin C, and antioxidants that support heart health and reduce oxidative stress.
Roasting boosts lycopene availability.
- Basil: Offers anti-inflammatory compounds and vitamin K. Blending it into the sauce spreads the benefits throughout the dish.
- Balanced energy: Orzo provides steady carbohydrates for energy; pair with protein (chicken, beans, or shrimp) for a more complete meal.
- Healthy fats: Olive oil and pine nuts supply monounsaturated fats that support heart and brain health.
What Not to Do
- Don’t skip salting the pasta water: It’s your main chance to season the orzo from the inside out.
- Don’t burn the garlic: Bitter garlic will overpower the sauce. Pull the tomatoes if the garlic browns too quickly.
- Don’t overcook the orzo: It softens as it sits in sauce.
Aim for just al dente.
- Don’t drown it in cream: Add the basil cream gradually. You want a glossy coating, not soup.
- Don’t forget acidity: A touch of lemon juice wakes up the flavors and balances the richness.
Recipe Variations
- Dairy-free: Use coconut cream or a cashew cream (blend soaked cashews with water), and swap Parmesan for nutritional yeast.
- Protein boost: Add sautéed shrimp, rotisserie chicken, or seared Italian sausage. Fold in at the end.
- Veggie add-ins: Stir in baby spinach, roasted zucchini, or blistered asparagus tips.
Wilt the greens with the hot pasta.
- Herb twist: Swap some basil for parsley or mint. Chives add a gentle onion note.
- Gluten-free: Use gluten-free orzo or small gluten-free pasta shapes. Adjust cooking time as needed.
- Extra tang: Add a handful of halved olives or capers for briny contrast.
- Crunch factor: Top with garlicky breadcrumbs instead of pine nuts.
FAQ
Can I make the basil cream without a blender?
Yes.
Finely chop the basil until almost paste-like, then whisk it into warm cream with Parmesan and olive oil. The texture won’t be as smooth, but the flavor will be great.
What can I use instead of orzo?
Small pasta shapes like ditalini, small shells, or orecchiette work well. Adjust cooking times accordingly and save some pasta water for the sauce.
How do I prevent the sauce from separating?
Combine off the heat and add the basil cream gradually.
Keep the pot warm, not boiling, and thin with pasta water as needed. High heat can cause dairy to split.
Can I roast the tomatoes ahead of time?
Absolutely. Roast up to 2 days ahead and chill.
Warm gently in a skillet before mixing with the orzo so the juices loosen and blend into the sauce.
Is there a lighter option than heavy cream?
Use half-and-half or evaporated milk. The sauce will be slightly less silky, so finish with an extra drizzle of olive oil for body.
Can I use sun-dried tomatoes?
You can. Use oil-packed sun-dried tomatoes, chopped, and add a spoonful of their oil to the sauce.
The flavor will be deeper and more concentrated.
What cheese can replace Parmesan?
Pecorino Romano brings a saltier, tangier bite. Grana Padano is a milder swap. For vegetarian needs, choose a hard cheese made without animal rennet.
Final Thoughts
This orzo is the sweet spot between simple and special.
Roasted tomatoes do most of the heavy lifting, and the basil cream ties it all together with fresh, bright flavor. Keep it as is for a cozy vegetarian dinner, or bulk it up with your favorite protein. Either way, it’s a reliable, feel-good meal you’ll want on repeat.
