Orzo with Roasted Garlic Cream Sauce

• 1 head garlic
• 1 cup uncooked orzo
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups water
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• Optional: red pepper flakes for spice

Steps

1. 1 Preheat oven to 400°F. Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft.
2. 2 Meanwhile, bring 4 cups of water to a boil. Add a teaspoon of salt and the orzo, and cook according to package instructions until al dente.
3. 3 In a saucepan, melt butter over medium heat. Squeeze the roasted garlic cloves into the pan and mash with a fork.
4. 4 Add heavy cream to the saucepan and heat until just simmering. Stir in Parmesan cheese until melted and smooth.
5. 5 Drain the orzo and add it to the cream sauce. Stir to coat, adding salt and pepper to taste.
6. 6 Serve sprinkled with fresh parsley and optional red pepper flakes.

Nutrition

Tips

• Use a microplane grater for finely grated Parmesan for a smoother sauce.
• Reserve a bit of pasta water to loosen the sauce if needed.
• For a vegan version, substitute coconut cream and nutritional yeast for the dairy products.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to restore creaminess.

Serving Suggestions

• Pair with a simple green salad for a complete meal.
• Serve alongside roasted vegetables or grilled chicken for added protein.

FAQ