Orzo Pasta With Basil Pesto And Sun Dried Tomatoes - Stovetop Or Instant Pot

Orzo pasta with pesto and sun dried tomatoes, orzo side dish, creamy orzo, orzo recipes , pesto pasta, basil pesto, Orzo recipes with chicken, orzo recipes vegetarian / how to cook orzo pasta / pesto uses / Creamy pesto pasta

5 from 5 votes

Orzo Pasta With Basil Pesto And Sun Dried Tomatoes - Stovetop Or Instant Pot

Orzo with Pesto and Sun-Dried Tomatoes is a delectable and flavorful, satisfying recipe that comes together quickly in about 20 minutes. The combination of orzo with rich pesto sauce, sun-dried tomatoes, and Parmesan cheese makes it a perfect family vegetarian or vegan meal!

Prep Time5

Cook Time15

Total Time20

Course: Dinner, Lunch

Cuisine: American, European, Italian

Diet: Vegetarian

Servings:

Calories: 672kcal

Author: Kushi

Ingredients

1 ½ cup Orzo
2 tablespoon Olive oil
3 cloves Garlic , chopped
4 oz Mushroom , chopped
¾ cup Basil pesto
¼ cup Sun dried tomatoes
¼ cup Parmesan cheese (use vegan cheese for vegan version)
6 Basil leaves , fresh torn
Salt , to taste

Instructions

Stove Top Orzo Pasta With Pesto And Sun-Dried Tomatoes

Cook the orzo pasta in salted boiling water according to the package instructions. Drain and keep it aside.
1 ½ cup Orzo
Meanwhile heat olive oil in a nonstick pan on medium heat.
2 tablespoon Olive oil
Add garlic cloves and saute till translucent.
3 cloves Garlic
Next add mushrooms and saute it for 3 to 4 minutes.
4 oz Mushroom
Add pesto and saute it for about 1 minute
¾ cup Basil pesto
Add cooked orzo, salt to taste, sun-dried tomatoes, Parmesan cheese and basil leaves and mix till combined.
¼ cup Sun dried tomatoes, ¼ cup Parmesan cheese, 6 Basil leaves, Salt
Orzo with Pesto and Sun-Dried Tomatoes is now ready. Garnish it with some more cheese and basil leaves. Serve and enjoy

Instant Pot Orzo Pasta With Pesto And Sun-Dried Tomatoes

Heat 1 tablespoon olive oil in instant pot on saute mode.
Add mushrooms and saute for 3 to 4 minutes stirring frequently. Transfer this to plate and keep it aside
Add another tablespoon of oil. Add garlic cloves and sauté till translucent. Turn off the instant pot.
Add water (or broth if using) and deglaze to make sure nothing is sticking to the bottom. for 1 ½ cup orzo you will have to add 2 ¾ cups of water or broth.
Add orzo, salt to taste and stir well. Close lid with vent in sealing position.
Pressure cook on high for 3 minutes. When instant pot beeps, quick release the pressure manually.
Open the instant pot and add pesto, sun-dried tomatoes, Parmesan cheese and basil leaves, sautéed mushrooms and mix till combined. Let this sit for 2 to 3 minutes.
Adjust salt to taste. Garnish with some more cheese and basil leaves before serving.

Notes

Vary the amount of cheese, pesto, sun-dried tomatoes as per your taste.
I have used basil-flavored olive oil, regular olive oil will also work well.
Since I did not have fresh mushrooms, I have added canned mushrooms in my recipe.

Nutrition