Roasted Red Pepper Orzo

Roasted Red Pepper Orzo

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Gary Pollard

Gary Pollard

Community member

"This orzo pasta is the ultimate weeknight dinner. It’s packed full of flavour and is really filling thanks to the thick roasted red pepper sauce and soft orzo pasta. If you don’t have orzo, you can swap it out with risotto rice or even pearl barley."
Easy 👌
25 min
0 min
0 min


150 g
85 g
jar of roasted red bell pepper
50 g
1 cloves
red onion
olive oil
red bell peppers
75 ml
almond milk
50 g
½ pinch
chili flakes


food processor, 2 saucepans

  • Step 1/ 6

    • 85 g jar of roasted red bell pepper
    • 50 g cashews
    • 1 cloves garlic
    • tbsp olive oil
    • ½ lemon
    • salt
    • food processor

    Place the jarred red peppers into a powerful food processor or blender, along with the cashews, 3 tablespoons of olive oil (this can be from the jar of peppers), the juice of 1 lemon, the peeled garlic cloves and a large pinch of salt. Blend it all until smooth.

  • Step 2/ 6

    • ½ red onion
    • 1 red bell peppers

    Peel and chop the onion. De seed and chop the peppers into small bite-size pieces.

  • Step 3/ 6

    • saucepan

    Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the diced peppers, onion and a large pinch of salt. Cook for 5-10 minutes until soft.

  • Step 4/ 6

    • 150 g orzo
    • 50 g spinach
    • saucepan

    While the sauce is cooking in the pan, cook the orzo according to the instructions on the pack. Once cooked, drain and spoon into the pan with the sauce, along with the spinach.

  • Step 5/ 6

    • 75 ml almond milk

    Mix well and cook over a medium heat until everything is heated through and the spinach wilts, adding a dash of almond milk, bit by bit, until you reach the sauce consistency you like best. It might be less or more than the amount listed.

  • Step 6/ 6

    • ½ pinch chili flakes

    Serve with a fresh crack of pepper and a pinch of chilli flakes on top.

  • Enjoy your meal!

    Roasted Red Pepper Orzo


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