We can't get enough of orzo and this time we've used it in this earthy and colourful take on a classic pasta bake. It combines earthy beetroot, fragrant basil and orzo, all together into a traybake that will soon become your new midweek favourite.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
555
Ingredients
300g
raw beetroot
300g
orzo
800ml
vegetable stock
50g
cream cheese
100g
Parmesan, grated, plus extra to serve
3Tbsp.
fresh pesto, see GH Tip
large handful basil, roughly sliced
25g
pine nuts
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Wearing gloves to prevent your hands staining, peel and coarsely grate the beetroots. Put into a large roasting tin or ovenproof serving dish. Mix in the orzo, stock and plenty of seasoning.
Step 2Cook in oven for 25min, stirring occasionally, until orzo is tender and the liquid has been absorbed. Mix in the cream cheese and Parmesan. Check seasoning. Dollop on the pesto and marble through. Sprinkle on the basil and pine nuts. Serve with extra Parmesan, if you like.
GH Tip: Feel free to use jarred pesto if you have some in your fridge.
Per Serving:
Cals: 555
Protein: 23g
Total Fat: 22g
Saturates: 8g
Carbs: 64g
Total Sugars: 10g
Fibre: 7g
The best tray-bake trays as recommended by the GHI
