Roasted Red Pepper Orzo
Total Time
15 minutes
Prep Time
0 seconds
Cook Time
15 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 300g orzo
- 1 small red onion
- 2 cloves garlic
- 2 red peppers
- 1 tablespoon tahini
- 1 tablespoon rose harissa paste
- large handful of spinach
- pinch of dried red chilli flakes
- tablespoon olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Begin by soaking the cashews for the sauce. Place them into a bowl and pour over some freshly boiled water. Set aside.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 7
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