A perfectly simple orzo recipe that lets the roasted red peppers shine, and takes just 15 minutes.

**prep time** 10 mins
total time 15-20 mins
**serves** 4

Orzo is a delicious pasta shape that I don’t feel gets enough love in the UK! It is shaped like short grain rice, and makes a tasty change from the more classic pasta shapes we all know and love. It is super easy to make, and works best in my opinion with simple flavours. Though I love a cold orzo salad, for this recipe we’re making a warm pasta dish with roasted red peppers, basil, garlic, red onion, red chilli flakes, and lashings of olive oil and balasmic vinegar. These ingredients are all classic ingredients in Mediterranean cooking and are always in my pantry. This makes it the ideal dish to cook when you don’t have much in the fridge, and can be whipped up very easily and inexpensively! This meal cost us £3.03, or 76p per portion.

All you’ll need is:

Jar of red peppers (approx. 450g), drained, and roughly chopped
400g orzo
2 medium red onions, finely chopped
2 garlic cloves, minced
1 tsp dried thyme
Splash of balsamic vinegar
Pinch of red chilli flakes, or a few drops of tabasco
Sea salt & pepper to taste
Small bunch of fresh basil

Start by cooking up the orzo in a pan of boiling salted water for around 8-10 minutes, until al dente.

Meanwhile, chop up the ingredients, including the roasted red peppers. Though these are a pricier ingredient, they make up a lot of the flavour for the dish. Keeping everything else simple makes them shine, and keeps the costs down at the same time. They’re one of my favourite things to throw into meals like this as they’re super sweet and soft, and full of flavour you don’t get from fresh peppers.

Start by frying the red onion in olive oil in a large pan until softened. Next add in the garlic and cook for a minute or so, and add in your chopped roasted red peppers. Stir and mix everything through. It should smell incredible.

Add in a splash of balsamic vinegar (I say splash because I like to add a lot, but some may prefer less as it is a taste that can be strong), the dried herbs, chilli flakes, and season generously.

When your orzo is cooked, drain and toss with olive oil. Then when the red pepper mix is ready, pour in the orzo and stir together. Tear in some fresh basil.

Serve topped with extra basil for presentation and colour, an extra grind of black pepper, and some optional vegan parmesan or nutritional yeast.

INGREDIENTS

Jar of red peppers (approx. 450g), drained, and roughly chopped
400g orzo
2 medium red onions, finely chopped
2 garlic cloves, minced
1 tsp dried thyme
Splash of balsamic vinegar
Pinch of red chilli flakes, or a few drops of tabasco
Sea salt & pepper to taste
Small bunch of fresh basil

To Serve
Vegan Parmesan (optional)

METHOD

Add the orzo to boiling salted water, and cook util al dente (7-10 minutes. When cooked, drain and stir through olive oil.
Meanwhile, fry the onions in a large pan for around 10 mins until softened, then add the garlic, cook for a further minute, and stir through the roasted red peppers.
Add a splash of balsamic vinegar, followed by thyme, chilli flakes, and season to taste.
Mix in the cooked orzo, heat through, then tear in the fresh basil (plus extra for serving), and enjoy with an extra grind of black pepper, or some optional vegan parmesan.

notes

Jarred artichokes or black olives would be a delicious addition to this recipe. Just add them at the same time as the red peppers.
Enjoy cold the next day, topped with a little rocket!