Orzo One-Pot

with Tomato and Roast Pepper

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vegan
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Instructions

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1 Prep

Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion and garlic. Roughly chop the cherry tomatoes and roasted peppers

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2 Sauté

Heat a large pan over a medium heat with a generous drizzle of olive oil. Once hot, add the onion with the salt and fry for 6 min until soft. Once soft, add the oregano, tomato pastegarlicpaprika and tomatoes and fry for 3 min further. 

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3 Simmer

Add the water, stock cube, red vinegar and sugar and simmer for 2 min. Season generously with salt and pepper

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4 Bake

Add the peppersorzo, pine nuts and cashew cream cheese. Give everything a good mix up. Transfer to a baking dish and roast for 20 min or until the orzo is tender. If the orzo isn't tender yet, but the water has evaporated, add another splash of water and continue to bake until ready. 

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5 Finish

Once the orzo is tender, remove the dish from the oven and garnish with the fresh basil leaves. Serve immediately. 

Tips for fussy eaters

Swap the basil garnish for a handful of grated cheddar!

Pro tip

To save on washing up, use a casserole dish that works both on the hob and in the oven. Start off by sautéing the vegetables in it and continue to bake the orzo in it.

Although orzo looks like a rice grain, it is in fact pasta!

Cooking Time: 35 min

Cals 685 · Prot 22 · Carbs 112 · Fat 20

Dairy-Free

Ingredients

Number of people

Red onion 1 Piece
Garlic cloves 2 Pieces
Cherry tomatoes 150 Grams
Roasted peppers 150 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Dried oregano 2 Grams
Tomato paste 30 Grams
Paprika powder 2 Grams
Water 400 ML
Vegetable stock cube 1 Piece
Red vinegar 15 ML
Brown sugar 5 Grams
Black pepper 1 Tsp
Orzo pasta 250 Grams
Pine nuts 20 Grams
Vegan cashew cream cheese 55 Grams
Fresh basil 15 Grams

Although orzo looks like a rice grain, it is in fact pasta!

Cooking Time: 35 min

Cals 685 · Prot 22 · Carbs 112 · Fat 20

Dairy-Free

Instructions

photo

1 Prep

Preheat the oven to 200°C/180°C fan. Peel and finely chop the onion and garlic. Roughly chop the cherry tomatoes and roasted peppers

photo

2 Sauté

Heat a large pan over a medium heat with a generous drizzle of olive oil. Once hot, add the onion with the salt and fry for 6 min until soft. Once soft, add the oregano, tomato pastegarlicpaprika and tomatoes and fry for 3 min further. 

photo

3 Simmer

Add the water, stock cube, red vinegar and sugar and simmer for 2 min. Season generously with salt and pepper

photo

4 Bake

Add the peppersorzo, pine nuts and cashew cream cheese. Give everything a good mix up. Transfer to a baking dish and roast for 20 min or until the orzo is tender. If the orzo isn't tender yet, but the water has evaporated, add another splash of water and continue to bake until ready. 

photo

5 Finish

Once the orzo is tender, remove the dish from the oven and garnish with the fresh basil leaves. Serve immediately. 

Tips for fussy eaters

Swap the basil garnish for a handful of grated cheddar!

Pro tip

To save on washing up, use a casserole dish that works both on the hob and in the oven. Start off by sautéing the vegetables in it and continue to bake the orzo in it.

Ingredients

Number of people

Red onion 1 Piece
Garlic cloves 2 Pieces
Cherry tomatoes 150 Grams
Roasted peppers 150 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Dried oregano 2 Grams
Tomato paste 30 Grams
Paprika powder 2 Grams
Water 400 ML
Vegetable stock cube 1 Piece
Red vinegar 15 ML
Brown sugar 5 Grams
Black pepper 1 Tsp
Orzo pasta 250 Grams
Pine nuts 20 Grams
Vegan cashew cream cheese 55 Grams
Fresh basil 15 Grams
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