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 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Dinner, Lunch
Cuisine: American, European, Italian
Diet: Vegetarian
Servings: 3
Calories: 672kcal
- 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
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.
- 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.
Calories: 672kcal | Carbohydrates: 69g | Protein: 18g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 12mg | Sodium: 1130mg | Potassium: 632mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1445IU | Vitamin C: 5mg | Calcium: 208mg | Iron: 3mg