Orzo with roasted veg sauce

Orzo with roasted veg sauce
  • Serves icon Serves 2-3
  • Time icon Hands-on time 15 min

Dale Pinnock’s orzo with roasted veg sauce is the ultimate vegan comfort food for busy nights. Blitz roasted onions, tomatoes and peppers and simmer with orzo for a super easy dinner. The Medicinal Chef: Plant-Based Diet is out now.

Nutrition: per serving

Calories
286kcals
Fat
8.4g (1.2g saturated)
Protein
7.1g
Carbohydrates
41.4g (15.6g sugars)
Fibre
7.8g
Salt
trace
Calories
286kcals
Fat
8.4g (1.2g saturated)
Protein
7.1g
Carbohydrates
41.4g (15.6g sugars)
Fibre
7.8g
Salt
trace

Ingredients

  • 1 large red onion, sliced
  • 1 large red pepper, deseeded and sliced
  • 1 large yellow pepper, deseeded and sliced
  • 4 large garlic cloves, finely chopped
  • Olive oil for drizzling
  • 4-5 large plum tomatoes, quartered
  • 1 tbsp balsamic vinegar
  • 100g orzo
  • 200ml vegan vegetable stock
  • Small handful basil leaves to garnish

You will also need 

  • Food processor

Method

  1. Heat the oven to 180°C fan/gas 6. Put the onion, peppers and garlic in a roasting tin, drizzle with a little olive oil and add a good pinch of salt. Roast for about 20 minutes. Add the tomatoes and balsamic vinegar and stir. Return the vegetables to the oven and roast for a further 25-30 minutes.
  2. At this stage there should be a lovely concentrated sauce in the bottom of the roasting tin. Transfer everything to a food processor and whizz.
  3. Pour the sauce into a saucepan, add the orzo and simmer gently for about 10 minutes until the sauce has thickened and reduced and the orzo is starting to soften. Add the vegetable stock in small increments – you probably won’t need all of it. What you’re aiming for is a risotto-like texture, where the orzo is cooked al dente and the sauce is thick and rich. Garnish with basil leaves before serving.

Recipe By

Dale Pinnock

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Healthy pasta recipes

Beetroot orzotto

If you’re short on time try this beetroot orzotto recipe – it’s a great choice for...

Save recipe icon Save recipe icon Save recipe

Budget pasta recipes

Easy orzo pasta with oregano, feta and tomato sauce

Make a change to your midweek bowl of pasta and use tiny rice-sized orzo to...

Save recipe icon Save recipe icon Save recipe

Aubergine recipes

Caponata with couscous

Dale Pinnock’s easy vegan caponata is packed with aubergine, courgette, tomatoes and olives. Serve with...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine