Creamy Orzo with Tomato and Mascarpone
This quick and easy recipe for Creamy Orzo with Tomato and Mascarpone is really simple to make. With fresh cherry tomatoes, basil and a swirl of mascarpone it's a great alternative to risotto for weeknights.
Servings: 1 servings
Ingredients
- 150 g cherry tomatoes
- 3 cloves garlic peeled
- 1/4 tsp dried chilli flakes
- 1-2 tbsp olive oil
- salt and pepper
- a big handful of basil leaves
- 100 g orzo
- 1 heaped tbsp mascarpone
- Parmesan to taste
Instructions
- Heat the oven to 200c. In a roasting dish, mix the tomatoes and garlic with olive oil, chilli flakes, some salt, and some pepper.
- Roast at 200C for 10 minutes, then turn down the temp to 160C and cook for a further 20 minutes or so until the garlic is soft and the tomatoes burst.
- Meanwhile, boil the orzo in salted water until soft (about 10 mins) and drain.
- Once cooked, break up the tomatoes and garlic with the back of a spoon and stir in the mascarpone. Add a good grating of parmesan and basil.
- Pour the pasta in to the sauce and stir well until smooth and creamy.
- Scoop into bowls and top with more parmesan and fresh basil.
Notes
Scroll up for a helpful step by step guide with images in case you want to see how the recipe comes together.
To store: Transfer to an airtight container, cool and pop in the fridge. It will keep for 3 days or so.
To reheat: Reheat in the microwave when ready to eat. If you want to reheat in a saucepan, you can do so over medium heat with a splash of water to loosen it.
To freeze: I wouldn't recommend freezing as the orzo will go mushy once defrosted.
Pasta shape: Any small pasta shape should work well here, or even larger ones for a less risotto-like texture.
Make in advance: you can make the roasting sauce in advance. Mash together and leave to cool. Transfer to a container and place in fridge. When ready to use, reheat in a saucepan with a splash of water (if needed) and then when hot, pour over the freshly cooked orzo.
Making for more than 1: If scaling up for more people, multiply all ingredients by the number of people you are cooking for. It will cook well for large groups as the orzo is cooked separately and drained, so you don't need to adjust measurements of stock/water to absorb perfectly into the orzo.