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Aubergine & Tomato Orzo With Rocket Pesto

Aubergine & Tomato Orzo With Rocket Pesto

Rating
4.5rating out of 5

(2092 reviews from our customers)

Prep Time

40 min

Cuisine

Italian

Serve up a rich, plant-based twist on no-stir risotto by swapping rice for orzo, and topping it with charred aubergine and baby plum tomatoes. Drizzle with peppery rocket pesto to serve. Buon appetito!

Prep Time

40 min

Cuisine

Italian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-onion
2 red onions
Aubergine
1 aubergine
garlic-clove
1 garlic clove
basil 3.18
10g basil
Rocket salad
50g rocket
Baby plum tomatoes
125g baby plum tomatoes
tomato frito
1 can of tomato frito (200g)
vegetable stock cube (new5/18)
1 Knorr vegetable stock cube †
Orzo pasta
150g orzo pasta †
Pinenuts
1 bag of pine nuts (20g)
You Will Need
Food processor / pestle & mortar, oven-proof dish, olive oil, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 1 aubergine
  • 1 garlic clove
  • 10g basil
  • 50g rocket
  • 125g baby plum tomatoes
  • 1 can of tomato frito (200g)
  • 1 Knorr vegetable stock cube<span class="strong">†</span>
  • 150g orzo pasta<span class="strong">†</span>
  • 1 bag of pine nuts
Typical Values per 100g per serving
Energy 475 kJ
113 kcal
2141 kJ
508 kcal
Fat
of which saturates
3.2 g
0.5 g
14.2 g
2.4 g
Carbohydrate
of which sugars
17.1 g
4.9 g
77.2 g
22.1 g
Fibre 2.4 g 10.7 g
Protein 3.6 g 16.1 g
Salt 0.62 g 2.8 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
1 aubergine
aubergine
1 garlic clove
garlic
10g basil
basil (100%)
50g rocket
wild rocket
125g baby plum tomatoes
baby plum tomatoes
1 can of tomato frito (200g)
tomato, olive oil, sugar, salt and thickener: modified corn starch
1 Knorr vegetable stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, yeast extract, sugar, onion powder (2.3%), carrots (1.5%), herbs (parsley, tarragon), spices (CELERY seeds, garlic, turmeric, pepper, parsley roots), tomato puree powder, red bell pepper (0.2%), caramel syrup, flavourings (contain CELERY), leek, maltodextrin.
150g orzo pasta
durum wheat semolina (gluten), water
1 bag of pine nuts
pine kernels (100%)
Allergens
  • Allergens highlighted by † (celery, gluten)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Aubergine & Tomato Orzo With Rocket Pesto

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Add the pine nuts to a baking tray

Put the tray in the oven and cook for 3-5 min or until lightly toasted

Once done, transfer to a plate for later and reserve the tray

2 Aubergine & Tomato Orzo With Rocket Pesto

While the pine nuts are toasting, trim the green stalks off the aubergine[s] and cut into wedges

Peel and chop the red onions into wedges

3 Aubergine & Tomato Orzo With Rocket Pesto

Add the aubergine wedges, red onion wedges and baby plum tomatoes to the reserved baking tray

Drizzle generously with olive oil and season with a generous pinch of salt

Give everything a good mix up

Put the tray in the oven for 30-35 min or until everything is cooked through and tender – these are your roasted vegetables

4 Aubergine & Tomato Orzo With Rocket Pesto

Dissolve 1/2 [1] Knorr vegetable stock cube[s] in 300ml [600ml] boiled water - this is your vegetable stock

Peel and finely chop (or grate) the garlic

5 Aubergine & Tomato Orzo With Rocket Pesto

Add the orzo pasta to an oven-proof dish

Add the tomato frito, chopped garlic and vegetable stock to the dish and gently stir it all together

6 Aubergine & Tomato Orzo With Rocket Pesto

Put the dish in the oven and cook for 20-25 min or until the liquid has been absorbed and the orzo is cooked – this is your oven-baked orzo

Meanwhile, wash the rocket and pat it dry with kitchen paper

7 Aubergine & Tomato Orzo With Rocket Pesto

Chop the basil roughly, including the stalks

Add most of the toasted pine nuts, chopped basil and rocket (save some for garnish!) to a food processor

Add 2 tbsp [4 tbsp] olive oil, 1 tbsp [2 tbsp] water and a generous pinch of salt and blitz until smooth – this is your rocket pesto

Tip: If you don't have a food processor, use a pestle and mortar!

8

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Serve the roasted vegetables over the oven-baked orzo

Garnish with the rocket pesto and remaining basil, pine nuts and rocket

Enjoy!

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