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Marry Me Orzo

  • Simple
  • 0:35 m
  • 13 ingredients

You won't believe how easy our ‘Marry Me’ orzo is! We've given this viral sensation a plant-based twist that’s packed with flavour and perfect for these warm summer nights. We've paired rich sundried tomatoes with creamy plant-based parmesan, lots of spinach for those nutrients and lemon to freshen it all up. Super simple this one-pan wonder means you can have dinner on the table in just 30 mins - perfect for when you don't want to be cooking over a hot stove.

Serves: 4

Ingredients

For the Orzo

  • 2 tbsp sundried tomato oil (from the jar)
  • 1 red onion
  • 1 bulb of garlic
  • 200g cherry tomatoes
  • 1 tsp chilli flakes
  • 6 sundried tomatoes
  • 1 tsp mixed Italian seasoning
  • 120ml plant-based cream
  • 30g nutritional yeast
  • 600ml vegetable stock
  • 500g orzo
  • 50g baby spinach
  • salt and pepper to taste

To Serve

  • plant-based parmesan

Before you start

Preheat oven to 200*C | Small roasting tin lined with parchment paper | Food processor | Skillet

Step 1

Prepare the roasting ingredients and roast

  • Peel, trim and quarter the red onion
  • Cut the sprouting end off the bulb of garlic
  • Add the red onion, cherry tomatoes and garlic bulb to the roasting tin
  • Drizzle over the sun dried tomato oil, season with salt, pepper a chilli flakes
  • Put the tin in the oven and roast for 20-30 minutes until everything is well roasted

Ingredients

  • 2 tbsp sundried tomato oil (from the jar)
  • 1 red onion
  • 1 bulb of garlic
  • 200g cherry tomatoes
  • 1 tsp chilli flakes
  • salt and pepper to taste

Step 2

Make the sauce

  • Prepare the veg stock
  • Remove the tin from the oven and leave to cool to room temperature
  • Transfer the contents of the pan to the food processor along with the sun dried tomatoes, italian seasoning, plant based cream (save a little for dressing at the end) and the nutritional yeast
  • Blend until smooth

Ingredients

  • 6 sundried tomatoes
  • 1 tsp mixed Italian seasoning
  • 120ml plant-based cream
  • 30g nutritional yeast
  • 600ml vegetable stock

Step 3

Cook the orzo

  • Pour the sauce into the skillet and bring to a simmer over a medium heat
  • Pour the orzo over the sauce and fold through
  • Pour the veg stock into the dish, stir through, reduce the heat to a very low simmer, put the lid on and simmer for 10-12 minute, stirring occasionally, until the orzo is tender (add a little more water if the orzo is taking a while to cook)

Ingredients

  • 500g orzo

Step 4

Finish and serve

  • Taste and season to perfection with salt, pepper and more chilli if you like
  • Add the spinach to the pan and fold through until just wilted
  • Drizzle over the reserved cream, a little olive oil, a few basil leaves, a little grated plant based parmesan (if using) and serve immediately

Ingredients

  • 50g baby spinach
  • plant-based parmesan