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Roasted Tomato Orzo

50 minutes 4 Servings

Impress your vegan friends with this vibrant vegan sharing pasta dish featuring roasted vine tomatoes and orzo with a zesty herby salsa.

  • orzo 350g
  • small tomatoes on the vine 1kg
  • garlic 4 cloves, peeled
  • basil a small bunch
  • red wine vinegar 3 tbsp*
  • caster sugar 1 tbsp*
  • red or green chilli 1, finely chopped
  • basil a small bunch
  • flat-leaf parsley a small bunch
  • mint a handful
  • garlic 1 clove
  • Grana Padano 30g, grated (optional)
  • extra-virgin olive oil 100ml*
  • lemon 1, zested and juiced

All ingredients with an * can be found at Scoop Wholefoods

This delicious Orzo recipe is so easy to make, yet makes a delicious and interesting healthy lunch or dinner.

  • Heat the oven to 200C/fan 180C/gas 6.
  • Put the sauce ingredients into a wide, shallow, 2-litre ovenproof dish. Add a good pinch of salt and pepper, stir and roast for 30 minutes, until the tomatoes have cooked down and have some colour. Remove the vines.
  • Meanwhile, put the salsa ingredients into a blender or food processor and pulse until a chunky consistency, then season.

  • Season the tomatoes, then stir through the orzo and 200ml of water. Bake for 25 minutes until the pasta has cooked through and swelled in the sauce. Pick out the basil, which will have blackened.

  • To serve, spoon into bowls and swirl the salsa through the pasta and top with plenty of salt and pepper.