If you are trying Veganuary this year then why not give this fresh and warming recipe a whirl.
1 tbs Olive oil –
250g Orzo pasta –
200ml Vegetable stock –
300g cherry tomatoes, halved –
400g can of chopped tomatoes –
1 red onion, finely chopped –
2 cloves of garlic, finely chopped –
1 tbs of rosemary, fresh chopped or dried
Small pack of fresh basil
Heat the olive oil in a large pan and add the onion and garlic, keep on a low heat, stirring, until the onion is soft. Add in the Orzo and halved tomatoes and stir until all the orzo is coated. Mix in the tinned tomatoes and the vegetable stock and rosemary and bring to the boil for a few minutes. Turn down to a simmer and cover, stirring occasionally so it does not stick to the bottom. Once all the liquid has been soaked up the mixture should have a creamy consistency. Tear the basil and throw in, stir and let simmer for a further 2 minutes. Serve straight in to warm waiting bowls with a gerous twist of cracked black pepper.
Our Taste-y tip:
If your a fan of things a little more spicy then add in a fresh chopped chilli along with the garlic and onion.