Name: Creamy Roasted Tomato Orzo with Burrata
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 250 g orzo; 500 g (18oz) cherry tomatoes; 2 tbsp olive oil; 1 shallot, finely diced; 2-3 garlic cloves; 500 ml (2 cups) warm vegetable stock; 60 ml (¼ cup) heavy cream; 30 g (⅓ cup) finely grated parmesan; 1-2 burrata balls; Fresh basil; Salt u0026 black pepper, to taste

5.0 from 1 vote

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Creamy Roasted Tomato Orzo with Burrata is a one-pan pasta dish where orzo cooks directly in a blended roasted tomato sauce until thick and creamy, then topped with fresh burrata, basil and extra roasted tomatoes. Ready in 45 minutes – perfect for guests and easy enough for a weeknight.

creamy roasted tomato orzo served with burrata and basil

There are two ingredients I will always, always choose if they’re on a menu or in a recipe: burrata and roasted tomatoes. Separately they’re wonderful. Together, they’re one of the best combinations in food… sweet, slightly caramelized depth of slow-roasted tomatoes against the cool, milky creaminess of burrata that melts slightly when it hits the warm pasta underneath.

This dish came from that obsession. I wanted something that felt a bit special…and orzo was the obvious choice. It absorbs everything around it, releases its starch slowly as it cooks, and gives you a naturally creamy, thick consistency without heavy sauce.

If you’ve been making the most of tomato season lately (and you absolutely should be right now!) this is another recipe that puts them front and centre.

WHY YOU’LL LOVE THIS

Burrata and roasted tomatoes — possibly the best combination in existence, and this recipe is built entirely around it
Orzo does the work — cooks directly in the sauce and becomes naturally creamy without heavy additions
One pan — the orzo, the sauce and the base all come together in a single pan, minimal cleanup
Feels special — burrata on top makes this look restaurant-worthy with zero extra effort

FOOD SCIENCE CORNER

Why orzo cooked in sauce is so much creamier than regular pasta

When you cook regular pasta in a large pot of boiling water, the starch released from the pasta disperses into the cooking water and most of it gets poured away when you drain it (unless you save some pasta water for the sauce).

When you cook orzo directly in stock and sauce, something different happens. The starch stays in the pan, where it disperses into the cooking liquid and gradually thickens the sauce as the orzo cooks. It’s the same basic principle as risotto: starch released during cooking creates a naturally creamy consistency without relying on lots of cream.

That’s why orzo cooked risotto-style feels so much richer and more cohesive than orzo that’s boiled separately and stirred into a sauce. The starch acts as a natural thickener, giving the sauce body and helping it cling to every piece of orzo. Most of the creaminess comes from the starch itself, while the heavy cream and parmesan add richness, flavor and silky finish.

HOW TO MAKE IT

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

1. Roast the tomatoes
Place the cherry tomatoes in a baking dish with olive oil, salt and pepper. Roast at 200°C / 400°F for 25–30 minutes until blistered and caramelized.

2. Blend the sauce
Set aside a handful of the roasted tomatoes for serving (these go on top at the end). Blend the remaining tomatoes along with any juices from the baking dish until smooth.

3. Cook the base
Heat olive oil in a large pan. Cook the shallot for 2–3 minutes until soft, then add garlic and cook for another minute.

4. Add the orzo
Stir in the orzo and cook for 2–3 minutes. This lightly toasts it and adds a little depth of flavour.

5. Add liquids and cook
Pour in the blended roasted tomato sauce and warm stock. Stir well, bring to a simmer, then cover and cook on medium-low heat for 12–15 minutes, stirring occasionally, until the orzo is cooked and the sauce is thick and creamy.

6. Finish the sauce
Stir in the heavy cream, parmesan and fresh basil. Taste and season with salt and pepper.

7. Serve
Top with burrata (I use half a ball per serving), the reserved roasted tomatoes, fresh basil and black pepper. Serve immediately.

STORING AND REHEATING

This creamy roasted tomato orzo keeps in the fridge for up to 3 days. Reheat gently with a splash of water or stock. Add the burrata fresh each time and don’t store it on top of the pasta.

FAQ

Can I use a different pasta instead of orzo?
Orzo works best here because of the way it absorbs liquid and releases starch. You could use other small pasta shapes but cooking times will vary. Regular spaghetti or penne won’t give you the same creamy consistency.

Can I make this vegan?
Yes. Swap the heavy cream for oat cream, use a plant-based parmesan alternative, and replace burrata with a good quality vegan mozzarella or simply skip it and finish with extra basil and a drizzle of good olive oil.

Can I add protein?
Absolutely! Shredded rotisserie chicken stirred in at the end works beautifully. For a more substantial version, try my One Pot Leek and Chicken Orzo or One Pan Marry Me Chicken Orzo which use a similar base with chicken already built in.

Can I use canned tomatoes instead of fresh?
You can, but the flavour will be noticeably different. Roasting fresh tomatoes concentrates their natural sugars in a way that canned tomatoes can’t replicate. In summer especially, when tomatoes are at their sweetest, fresh is absolutely worth it.

More Recipes You’ll Love

One Pot Leek and Chicken Orzo — same creamy orzo format, with chicken and leeks for a heartier version
Creamy One Pan Chicken Orzo — another weeknight favourite built around the same principle
One Pan Marry Me Chicken Orzo — for when you want something a little more indulgent
Roasted Tomato and Garlic Ricotta Pasta — if roasted tomatoes are your thing (they should be), this is the other recipe you need