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Jamie's creamy veg and mozzarella orzo recipe

32 ratings

In partnership with Jamie Oliver

Jamie says: "I’m taking pasta in a new direction using orzo and juicy cherry tomatoes. These little guys may be small in size, but they’re big on flavour and a great source of vitamin C. This easy dinner is a one-pan wonder that’s ready in 30 mins – what’s not to love?" See method

Serves 4
Takes 30 mins
438 calories / serving
Healthy
Vegetarian

Ingredients

1 head of broccoli
4 garlic cloves
red wine vinegar
extra-virgin olive oil
1 onion
olive oil
500g cherry tomatoes
½ bunch of basil (20g)
300g orzo pasta
1 veg stock cube
125g mozzarella

2 of your 5-a-day and a source of magnese, which supports the maintenance of normal bones

Each serving contains

Energy
1835kj
438kcal 22%
Fat
12g 17%
Saturates
5g 26%
Sugars
9g 10%
Salt
0.8g 13%

of the reference intake
Carbohydrate 64.6g Protein 21g Fibre 8.1g

Method

Place a large, flameproof casserole dish on a high heat. Cut the stalk off the broccoli and set aside. Break up the florets and dry-fry in the hot casserole dish for 7 mins, turning regularly, until charred and slightly softened. Peel the garlic and finely grate ½ a clove into a large bowl, add 1 tbsp each of red wine vinegar and extra-virgin olive oil, and mix well. Toss with the hot broccoli, then set aside. Place the casserole dish on a medium-low heat.
Peel and finely chop the onion and remaining garlic; trim and finely chop the broccoli stalk. Add everything to the pan with 1 tbsp of olive oil and cook for 10 mins until softened.
Halve the cherry tomatoes and add to the pan, tear in half of the basil leaves, season with sea salt and black pepper, and stir well. Cover and cook for 5 mins until the tomatoes are starting to burst.
Stir in the orzo until it’s all coated in the sauce. Dissolve the stock cube in 1ltr of boiling water, pour into the pan, then simmer for 10 mins, stirring regularly, until the orzo is tender and the tomatoes are beautifully saucy. Chop the mozzarella into 1cm cubes, scatter into the pasta, and leave to stand for 1 min until melty. Stir through the mozzarella and the remaining basil, and drizzle with extra-virgin olive oil, if you like. Serve with the charred broccoli.

Tip: Cherry tomatoes are high in vitamin C, which supports the normal function of the immune system, and they're a great way to get in one of your 5-a-day.

See more Jamie Oliver recipes