Roasted Tomato Orzo Pasta
Roasted Tomato Orzo Pasta
This Roasted Tomato Orzo Pasta recipe is so simple to make as it’s packed with flavour and its also great way to switch up your usual pasta dishes! 30 minutes is all it takes and this delicious flavourful roasted tomato orzo meal can be on the dinner table! The tomatoes are roasted in olive oil, garlic and lemon to bring out their flavours, then mixed with orzo for a zesty and savoury flavour combo.
Ingredients Needed to Make Roasted Tomato Orzo Pasta
Orzo Pasta — Looks almost like a rice but it is a pasta. The key is to cook orzo pasta until al dente as you don’t want soggy orzo.
Tomatoes — They are the star of this dish so you want to make sure you’re buying good quality tomatoes. Use whatever baby tomatoes are in season at the time. If you can, try and get them from the same country you live in to keep those air miles down. No need to even chop the tomatoes for this recipe.
Mushrooms —To ensue even cooking, cut the mushrooms into even small pieces so they cook at the same rate
Lemon — Fresh lemon juice adds a delicious pop of citrus flavour to the final product.
Fresh Basil —This ingredient is so important as it’s packed with flavour. It’s where most of the flavour marries together with the tomatoes. If you don’t have basil, replace with fresh parsley.
- 200 Gr Baby Rosa Tomatoes
- 250 Gr Orzo Pasta
- 3 Tbles Olive Oil
- 2 Large Garlic Cloves (Finely Sliced)
- 200 Gr Mushrooms (Sliced)
- 1/2 Red Onion (Finely Chopped)
- 1/2 Small Green Pepper Finely Diced (Finely Diced)
- 1/2 Small Yellow Pepper Finely Diced (Finely Diced)
- 1-2 Tbles Lemon Juice
- 1 Tsp Red Chilli Flakes
- Salt (To Taste)
- Handful of Basil (Torn)
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Preheat oven to 180°C
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Place the baby rosa tomatoes on a baking tray with a nice glug of oil, salt and freshly ground pepper. Mix until coated and place in the oven for 15-20 minutes.
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In the meantime boil some salted water or vegetable stock in a pan and cook orzo according to packet instructions.
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While the orzo is boiling heat the olive in a sauté pan on medium heat and add the finely chopped garlic. Cook until fragrant and soft, then add the mushrooms, red onion and coloured peppers.
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Add the lemon juice, chilli flakes nd salt cook for a few more minutes.
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Reserve ½ cup of the pasta water and then drain the orzo.
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Add the drained orzo to the stir fried veg along with the orzo water andgive it a good stir until evenly coated.
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Remove the roasted tomatoes from the oven and add to the orzo, stir and add more seasoning if needed.
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Stir through the torn basil and serve!
