This flavourful orzo is packed with sweet roasted red peppers and deliciously punchy olives. To serve, top it with dollops of creamy goats’ cheese and chopped fresh basil. Buon appetito!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.6 g||7.2 g|
|Protein||6.4 g||17.6 g|
|Salt||1.15 g||3.15 g|
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.
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and cut them into strips
Peel and cut the red onions into wedges
Add the red pepper and red onion to a baking tray with a drizzle of olive oil and a pinch of salt
Give everything a good mix up and put the tray in the oven for 20-25 min or until softened and beginning to colour – these are your roasted vegetables
While the vegetables are in the oven, boil a kettle
Peel and finely chop (or grate) the garlic
Dissolve the Knorr vegetable stock cube[s] in 550ml [1.1L] boiled water
Heat a large, wide-based pan (preferably non-stick, with a matching lid) with a drizzle of olive oil over a medium heat
Once hot, add the chopped garlic and dried chilli flakes (can't handle the heat? Go easy!) and cook for 30 secs or until fragrant
Add the orzo pasta and tomato paste and cook for 1 min further
Add the vegetable stock to the pan and bring to the boil over a high heat
Once boiling, reduce the heat to medium-low and cook, covered, for 15 min or until the orzo is tender with a slight bite
Tip: Stir the orzo occasionally to prevent it from sticking!
While the orzo is cooking, chop the basil finely, including the stalks (saving a few leaves for garnish)
Slice the black olives
Once the orzo is cooked, add the roasted vegetables to the pan with the black olives and red wine vinegar
Add the chopped basil (save the leaves for garnish) and stir it all together – this is your roasted red pepper orzo
Tip: Add a splash of water if your orzo is looking a little dry!
Serve the roasted red pepper orzo in bowls
Break the goats' cheese up over the top
Garnish with the remaining basil leaves, a grind of black pepper and a drizzle of olive oil