Spicy Tomato Orzo
This is a sign to make this delicious vegan recipe TONIGHT. This orzo dish is packed with flavour and has a really tasty blend of spices. If you're feeling adventurous, add a handful of spinach into the mix for an extra green kick.
Serves
Ingredients
For the recipe
<item-todo-done>1 tsp smoked paprika<item-todo-done><item-todo-done>1 tsp chilli powder<item-todo-done><item-todo-done>2 tbsp harissa paste<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>½ tsp cayenne pepper - optional<item-todo-done><item-todo-done>300g orzo<item-todo-done><item-todo-done>2 tbsp thick balsamic vinegar<item-todo-done><item-todo-done>100g plant-based cream<item-todo-done><item-todo-done>1 handful of basil leaves<item-todo-done><item-todo-done> handful of spinach - optional<item-todo-done><item-todo-done>600ml boiling water<item-todo-done><item-todo-done>1 red onion - peeled and chopped<item-todo-done><item-todo-done>4 garlic cloves - peeled and chopped<item-todo-done><item-todo-done>2 packs of cherry tomatoes halved<item-todo-done><item-todo-done> 280g sun-dried tomatoes chopped<item-todo-done><item-todo-done>1 vegetable stock pot<item-todo-done><item-todo-done> olive oil<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done>
Before you start
Large heavy-bottom saucepan
Prepare the ingredients
- Peel and dice the onions and garlic
- Halve the cherry tomatoes
- Roughly chop the sun-dried tomatoes
- Mix the stock pot with 600ml boiling water
Make the base
- Place a large pan over a medium heat and add a drizzle of olive oil (we use the oil from the sun-dried tomatoes)
- Once warm, add the diced onion, garlic and a pinch of salt
- Mix well and cook for 5-10 minutes, or until the onion begins to feel soft
- Once the onion is soft, add the paprika, chilli powder, cayenne pepper (if using) and chopped cherry tomatoes
- Mix well and cook for a few minutes until the tomatoes begin to soften
- At this point, stir through the chopped sun-dried tomatoes, tomato puree and harissa paste and cook for a couple of minutes
Cook the orzo
- Stir through the orzo until it's completely coated in that delicious tomatoey sauce before adding half of the stock water
- Once the water has been absorbed, slowly keep adding the stock until the orzo is completely cooked
Finish the orzo
- When all of the water is nearly absorbed and the pasta feels cooked, stir through the balsamic vinegar, plant-based cream and spinach (if using)
To serve
- Top with some basil leaves and cracked fresh pepper on top