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This delicious Orzo pasta is super smooth and creamy, with a zucchini cream and a heart of melting burrata, and it's just excellent! It's a super-easy, super-quick and super-tasty dish that brings spring and sunshine back to your plate.
💙 Why you'll love them
- They're quick and easy.
- They are creamy and delicious.
- They are seasonal and can easily be made vegan, dairy-free and gluten-free.
🥒 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Zucchinis: in season from May to October included! And for a touch of originality, you can use yellow zucchinis, which are also delicious.
- A shallot: with its mild, subtle flavor, it will lightly perfume the sauce without overpowering it.
- Garlic - if you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
- Orzo pasta, also known as bird's tongue pasta, Risetti, Risoni or Puntalette, depending on the brand. These are small rice-shaped pasta shapes, often found in Mediterranean or Oriental cuisine. They are perfect in salads, soups or even as a main course. You'll find them in supermarkets and Italian grocery stores.
- Parmesan cheese: I recommend using a block of Parmesan cheese, which you can grate yourself - it's so much better!
- Ricotta cheese: this creamy, mild-tasting cheese is ideal for slightly thickening the sauce.
- A creamy burrata for even more deliciousness.
- Fresh basil if possible. Otherwise frozen or dried.
✅ Vegan, gluten-free and dairy-free version
- To make these Orzo with zucchini cream vegan, replace the Parmesan with the vegan grated cheese of your choice, and the ricotta with a vegan cream cheese. And use non-cooked pasta, which is made from wheat semolina, and therefore vegan.
- To make this recipe gluten-free, buy gluten-free pasta and check that your ricotta and Parmesan cheeses are gluten-free.
- To make this recipe dairy-free, replace the Parmesan and ricotta cheeses with plant-based vegan cheeses of your choice.
💡 Frequently Asked Questions
If you have any sauce left over, I love to add vegetable stock to make a comforting soup/velouté.
I advise you to make them at the last minute, so that the pasta is as creamy and smooth as possible.
❄️Storage
Store pasta in an airtight container in the fridge for 2 days. They may dry out slightly, so I recommend adding a little water before reheating them in the microwave.
😋 Other gourmet pastas
- Creamy shrimp Alfredo Linguine
- Pasta with Gorgonzola cream & mushrooms
- Linguine with lemon and mascarpone
If you make this Orzo with zucchini cream, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Creamy zucchini Orzo with burrata
Ingredients
- 4 ½ cups sliced zucchini
- 1 teaspoon extra virgin olive oil
- 1 shallot
- 2 large garlic cloves
- 12 oz Orzo pasta
- 1 ½ cups Parmesan cheese
- 2 tablespoons ricotta cheese
- 1 cup fresh basil chopped
- ⅓ cup pasta cooking water
- salt to taste
- black pepper to taste
- 1 cup burrata
Instructions
- Slice the zucchini into thin strips (no need to peel), along with the garlic and shallot. Sauté in a frying pan over medium heat with a drizzle of olive oil, salt and pepper, stirring often. Leave to cook for 15 minutes.
- Cook the Orzo pasta in a pot of boiling water, following the instructions on the packaging. Reserve ⅓ cup of pasta cooking water plus a bit more just in case.
- Grate the Parmesan and add the zucchinis, garlic and shallots, Parmesan, ricotta, basil, salt, pepper and pasta cooking water.
- Start the blender (add a little pasta water if the sauce is still too thick), drain the pasta, add the sauce and blend well. Arrange on plates with the burrata, a few basil leaves and serve hot!
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