This roasted red pepper orzo is creamy, comforting, and packed with flavour – a quick midweek meal that feels a little bit special. Sweet roasted peppers are blended into a velvety sauce, stirred through tender orzo pasta and finished with crumbled feta for a salty, tangy kick.
It’s one of those recipes that feels rich and satisfying, but only takes around 20 minutes from start to finish. Great for busy evenings, working lunches, or when you’re craving something hearty without the heaviness.
If you enjoy quick and creamy pasta dishes, you might also like my Lemon Ricotta Pasta with Spinach – it’s fresh, light, and comes together in minutes.
🍴 Tools You’ll Need
Medium saucepan – Ideal for simmering the orzo and stock evenly. A sturdy one like this works well.
Blender or mini food processor – Perfect for blitzing the roasted red pepper sauce until smooth. Try something like this.
Wooden spoon or silicone spatula – For stirring the orzo gently as it cooks and combines with the sauce. A heat-resistant one like this is great.
🍷 Wine Pairing
The sweet, smoky flavour of roasted red peppers pairs beautifully with a light Grenache-based Rosé – it’s crisp, fruity, and won’t overpower the dish. If you prefer white, a Vermentino or Albariño works well too – both bring freshness and a subtle herbal edge that complements the feta and red pepper.
Browse wine options on Amazon:
Search for Rosé
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Roasted Red Pepper Orzo with Crumbled Feta
Ingredients
- 160 g orzo
- 2 roasted red peppers from a jar drained
- 1 garlic clove
- 1 tbsp olive oil
- 1 tbsp tomato purée
- ½ tsp smoked paprika
- 30 g grated parmesan
- 500 ml vegetable stock
- 60 g feta crumbled
- Salt and pepper to taste
- Fresh parsley to garnish (optional)
Instructions
- In a medium saucepan, bring the vegetable stock to a gentle simmer. Stir in the orzo and cook for 10–12 minutes, stirring regularly with a wooden spoon or silicone spatula, until the pasta is tender and most of the liquid has been absorbed.
- Meanwhile, add the drained roasted red peppers, garlic, olive oil, tomato purée and smoked paprika to a blender or mini food processor. Blend until smooth.
- Once the orzo is cooked, pour in the pepper sauce and stir through the grated parmesan. Let it cook for another minute or two until the sauce is creamy and coats the orzo. Season with salt and pepper to taste.
- Divide between bowls and top with crumbled feta and fresh parsley, if using. Serve hot.
Top Tips for this Roasted Red Pepper Orzo
Stir the orzo regularly – it cooks like risotto and can stick easily if left unattended.
Use high-quality jarred peppers – they add loads of flavour with zero prep.
Blend the sauce until completely smooth, it makes the final dish velvety and rich.
Add a pinch of chilli flakes if you want a gentle kick.
