Main Dishesdeliciouslyella
Roasted Red Pepper Orzo
When it comes to easy comfort food for busy days, this pasta dish is a weeknight winner — the sweet roasted peppers combined with soft orzo, make it supremely satisfying, plus it's packed full of flavour. If you don't have orzo, simply swap for risotto rice or pearl barley.
👥 4 Servings⏱️ Prep & Cook: 15 min🔥 Cook: 15 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●pan
- ●blender
📝 Preparation Steps
1
Begin by soaking the cashews for the sauce. Place them into a bowl and pour over some freshly boiled water. Set aside.
2
Bring a medium pot of water to the boil and add a generous pinch of salt. Add the orzo and cook for about ⏱️ 5 minutes or until very al dente — it should be slightly firmer than your preferred texture as it will continue to cook in the sauce at the end. Drain, reserving a mugful of the cooking liquid.
orzo10.6 oz
3
Place a large pan over medium–high heat and add a drizzle of olive oil. Add the onions and garlic and cook about 3–⏱️ 4 minutes until softened. Then add the chopped red peppers and a sprinkle of salt; cook for a further 3–⏱️ 4 minutes until softened and reduced.
olive oil0.5 tablespoongarlic2 clovesred peppers2
4
For the sauce, drain the cashews, discarding the soaking water and place into a high-speed blender, along with the oat or almond milk, jarred red peppers and lemon juice. Blend until smooth and creamy.
red peppers2
5
Add the cooked orzo into the pan with the peppers and onions, along with the sauce and a splash of the reserved pasta cooking liquid. Cook until smooth, glossy and piping hot.
orzo10.6 oz
6
Stir through a spoonful of tahini (or cashew butter) and rose harissa, if using. Then stir through the spinach. Cook for about ⏱️ 2 minutes until the spinach is wilted but still bright green. Add salt, pepper and red chilli flakes, to taste.
tahini1 tablespoon
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