Red pepper orzo recipe

5 ratings

This easy-to-make orzo pasta combined with smoky red peppers, pesto and pecan nuts makes for the perfect vegetarian dish. See method

  • Serves 2
  • 10 mins to prepare and 25 mins to cook
  • 390 calories / serving

Ingredients

  • 4 red peppers, halved and deseeded
  • olive oil
  • 2 tbsp pecan nuts
  • 1 garlic clove
  • 8 basil leaves
  • 40g (1 1/2oz) Parmesan, grated, plus shavings to serve
  • 200g (7oz) orzo pasta
  • 1 aubergine, diced

Each serving contains

  • Energy

    1635kj
    390kcal
    20%
  • Fat

    16g 22%
  • Saturates

    4g 18%
  • Sugars

    12g 13%
  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 48.5g Protein 13.9g Fibre 5.4g

Method

  1. Preheat the oven to gas 9, 240°C, fan 220°C. Rub the flesh of the peppers with olive oil, salt and pepper and place flat on a baking tray. Roast until the skin blackens slightly, approximately 15 minutes.
  2. Put the roasted peppers into a small food processor, with the pecan nuts, garlic, and a handful of grated Parmesan. Blitz the mixture until almost smooth.
  3. Boil a pan of salted water and tip in the orzo. Simmer for 8-10 minutes, until just soft. Drain, saving a little of the pasta water.
  4. While the orzo is cooking, heat a little oil in another pan and add the diced aubergine. Brown the aubergine well, without moving it often. Stir in the pepper sauce.
  5. Tip the pasta in with the aubergine. Stir everything together and add a little of the pasta water to loosen it. Serve the pasta with some shaved Parmesan and a drizzle of olive oil.

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