INGREDIENTS
1 red onion, peeled and chopped
4 garlic cloves, peeled and chopped
2 packs of cherry tomatoes, halved
280g sun-dried tomatoes, chopped
1 tsp smoked paprika
1 tsp chilli powder
½ tsp cayenne pepper (optional)
2 tbsp of harissa paste
1 tbsp tomato purée
300g orzo
1 veggie stock pot (or cube)
2 tablespoons of thick balsamic vinegar
100g vegan cream
Handful of basil leaves
Olive oil
Salt and pepper
Handful of spinach leaves (optional)
1. 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
2. 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 purée and harissa paste and cook for a couple of minutes
3. 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
4. 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)
5. To serve | Top with some basil leaves and cracked fresh pepper on top
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