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Roasted tomato orzo

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

Ingreadient:

    • 350g orzo
    • 1kg small tomatoes on the vine
    • 4 cloves garlic, peeled
    • a small bunch basil
    • 3 tbsp red wine vinegar
    • 1 tbsp caster sugar
    • 1 red or green chilli, finely chopped
    • 150ml vermouth, plus 2 tbsp to serve
    • a small bunch basil
    • a small bunch flat-leaf parsley
    • a handful mint
    • 1 clove garlic
    • 30g Grana Padano, grated (optional)
    • 100ml extra-virgin olive oil
    • 1 lemon, zested and juiced

Directions :

    1. 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.
    2. Meanwhile, put the salsa ingredients into a blender or food processor and pulse until a chunky consistency, then season.
    3. 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. Add 2 tbsp of vermouth and season again, if needed. Pick out the basil, which will have blackened.
    4. To serve, spoon into bowls and swirl the salsa through the pasta and top with plenty of salt and pepper.

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