Marry Me Orzo

0:35 m

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.

Start cooking ➞




For the Orzo

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

To Serve

<item-todo-done> plant-based parmesan<item-todo-done>

Before you start

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

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

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

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)

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
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