Directions
- 1Add a drizzle of oil to a pan over medium heat.
- 2Add the onion and garlic and cook until fragrant and starting to turn translucent (only a couple of minutes).
- 3Add the tomatoes and cook for about 4 minutes, stirring often.
- 4With the back of a spoon, squash the tomatoes to release the juices.
- 5Add the tomato paste and orzo and stir well.
- 6Add the veggie stock, dairy free milk, smoked paprika, salt, pepper, and a handful of fresh basil and stir well.
- 7Leave to simmer until all the liquid has absorbed.
- 8Add fresh basil and stir well.
Ingredients
- 1 small onion
- 5 cloves garlic
- 200 g cherry tomatoes
- 1 tsp tomato paste
- 180 g orzo
- 180 ml veggie stock
- 180 ml dairy free milk
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 handful fresh basil
Equipment
panspoon
Tips
- Try a piece of the orzo to ensure it is al dente (orzo comes in different sizes, so you may need more or less liquid than me).
- Top with more fresh Basil, then serve alongside your protein of choice and enjoy.
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