Creamy Sun Dried Tomato Orzo Pasta

Here is my favorite sun dried tomato orzo pasta recipe, with tender orzo, tangy sun dried tomatoes, fresh herbs, garlic, and a splash of white wine that brings it all together.

This pasta is my go-to weeknight dinner when I need something quick but still want the family to think I spent hours in the kitchen. The kids love the little rice-shaped pasta, and I love that it’s ready in under 30 minutes.

What Kind of Sun-Dried Tomatoes Should I Use?

For this orzo recipe, you’ll want to use oil-packed sun-dried tomatoes rather than the dry-packed ones you sometimes see in bags. The oil-packed variety are already soft and ready to chop, plus they bring extra flavor from the oil they’ve been stored in. You can find them in jars in the pasta aisle or sometimes in the deli section of your grocery store. If you only have dry-packed sun-dried tomatoes on hand, you can rehydrate them by soaking in warm water for about 15 minutes before chopping, though the oil-packed ones will give you better results and save you a step.

Options for Substitutions

This pasta dish is pretty forgiving when it comes to swaps, so here are some easy substitutions you can make:

• Spicy Italian chicken sausage: Regular Italian sausage works great, or you can use ground turkey, ground chicken, or even crumbled turkey sausage. If you want to keep it vegetarian, try plant-based sausage or skip the meat entirely.
• Orzo pasta: Don’t substitute orzo with other pasta shapes – its small, rice-like size is key for this one-pot cooking method. Other small pastas like ditalini or small shells could work, but orzo really is best here.
• Sun-dried tomatoes: If you only have dry-packed sun-dried tomatoes, rehydrate them in warm water for 10 minutes first. You can also use chopped fresh tomatoes, but add them at the very end since they won’t need as much cooking time.
• Zucchini: Yellow squash works just as well, or you can use chopped bell peppers or mushrooms for a different texture.
• Coconut milk or heavy cream: These are pretty interchangeable – heavy cream will be richer, while coconut milk adds a subtle sweetness. Half-and-half or whole milk work too, just use a bit less liquid.
• Baby spinach: Chopped regular spinach, arugula, or even kale (remove the stems first) all work well. Just add heartier greens like kale a minute or two earlier.

Watch Out for These Mistakes While Cooking

The biggest mistake when making orzo pasta is treating it like rice – orzo needs to be stirred frequently to prevent it from sticking to the bottom of the pan and turning into a clumpy mess.

Another common error is adding the zucchini too early, which will turn it into mush, so wait until the last few minutes of cooking to stir it in along with the spinach.

Don’t let your broth boil too vigorously once you add the orzo, as a gentle simmer will help the pasta cook evenly and absorb the liquid properly without becoming mushy.

Finally, remove the pan from heat before stirring in the coconut milk and parmesan cheese – adding them to a hot pan can cause the dairy to curdle and ruin the creamy texture you’re going for.

What to Serve With Sun Dried Tomato Orzo Pasta?

This hearty orzo pasta is pretty filling on its own, but I love serving it with a simple Caesar salad or mixed greens with a light vinaigrette to balance out all those rich flavors. A crusty piece of garlic bread or focaccia is perfect for soaking up any extra sauce at the bottom of your bowl. If you want to make it a bigger meal, grilled chicken breast or some roasted vegetables like bell peppers and asparagus work really well alongside this dish. Since the pasta already has plenty going on with the sausage and veggies, keeping the sides simple is usually the way to go.

Storage Instructions

Refrigerate: This orzo pasta keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get better as they meld together overnight! Just keep in mind that the pasta will absorb some of the liquid as it sits, so it might look a bit thicker the next day.

Freeze: You can freeze portions of this pasta for up to 3 months in freezer-safe containers. I like to freeze it in individual serving sizes so I can grab just what I need. The zucchini and spinach might change texture slightly after freezing, but it still tastes great.

Reheat: When reheating, add a splash of chicken broth or water to loosen it up since the orzo soaks up liquid over time. Warm it gently on the stovetop over medium-low heat, stirring occasionally, or microwave in 30-second intervals. You might want to stir in a bit of fresh parmesan and basil to brighten it up again.

 

Preparation Time	10-15 minutes
Cooking Time	20-30 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 110-120 g
• Fat: 120-130 g
• Carbohydrates: 200-220 g

Ingredients

For the orzo skillet:

• 1/2 cup sun-dried tomatoes in oil, chopped (I use Montebello)
• 4 cups low-sodium chicken broth
• 1 tsp dried oregano
• 1 tsp dried thyme
• 2 garlic cloves, minced (freshly minced for best flavor)
• 3/4 lb hot Italian ground chicken sausage (remove from casing if needed)
• 1 shallot, diced (about 1/4-inch pieces)
• 2 small zucchini, grated (squeezed dry to remove excess moisture)
• 2 tsp Dijon mustard (adds subtle tang)
• 1 lb uncooked orzo

To finish:

• 1/2 cup coconut milk or heavy cream (makes it extra creamy and rich)
• 1 cup Parmesan, grated (freshly grated preferred)
• 2 cups baby spinach leaves
• Fresh basil, for garnish (optional but recommended for brightness)

Step 1: Prepare Mise en Place and Cook the Sausage Base

• 3/4 lb hot Italian ground chicken sausage
• 1 shallot, diced
• 2 garlic cloves, minced
• 2 small zucchini, grated and squeezed dry
• 1/2 cup sun-dried tomatoes in oil, chopped

Dice the shallot into 1/4-inch pieces, mince the garlic cloves, grate the zucchini and squeeze it dry in a clean kitchen towel to remove excess moisture (this prevents the dish from becoming watery), and chop the sun-dried tomatoes into bite-sized pieces.

Heat a large Dutch oven or deep skillet over medium-high heat and add the Italian sausage, breaking it apart with a wooden spoon as it cooks for 5-8 minutes until no pink remains and the meat is nicely browned.

Step 2: Build the Aromatics and Flavor Base

• sausage from Step 1
• 1 tsp dried oregano
• 1 tsp dried thyme
• sun-dried tomatoes from Step 1

Add the diced shallot and minced garlic to the cooked sausage and sauté for about 1 minute until fragrant.

Stir in the dried oregano and thyme, and cook for another minute to bloom the herbs and release their essential oils—this step is crucial for developing deeper, more complex flavors in the final dish.

Add the chopped sun-dried tomatoes and cook for 2 minutes, stirring gently to distribute them evenly throughout the sausage mixture.

Step 3: Add Liquid and Bring to Simmer

• sausage mixture from Step 2
• 4 cups low-sodium chicken broth
• 2 tsp Dijon mustard
• 1 lb uncooked orzo
• grated zucchini from Step 1

Pour the chicken broth and Dijon mustard into the pan, stirring well to combine—the mustard adds a subtle tangy depth that complements the sun-dried tomatoes beautifully.

Bring the mixture to a boil over medium-high heat, then immediately add the uncooked orzo and the grated zucchini from Step 1.

Stir occasionally and simmer for about 6 minutes, or until the orzo is tender and has absorbed most of the liquid.

I like to taste the broth at this point to check the seasoning, adjusting salt and pepper as needed before adding the cream.

Step 4: Finish with Greens, Cream, and Cheese

• orzo mixture from Step 3
• 2 cups baby spinach leaves
• 1/2 cup coconut milk or heavy cream
• 1 cup Parmesan, grated

Remove the pan from heat and stir in the baby spinach, allowing it to wilt for about 30 seconds before adding the coconut milk or heavy cream.

Pour in the coconut milk or cream and stir gently, then add the grated Parmesan cheese one handful at a time, stirring continuously until the sauce is silky and creamy.

The residual heat will melt the cheese and create a luxurious coating for the orzo without breaking the sauce.

Step 5: Plate and Garnish

• Fresh basil, for garnish

Divide the creamy orzo into bowls or plates and garnish with fresh basil if desired.

Serve immediately while the dish is still warm and the flavors are vibrant.