Vegan Tomato and Rosemary Orzo

If you are trying Veganuary this year then why not give this fresh and warming recipe a whirl.


  • 1 tbs Olive Oil
  • 250 g Orzo Pasta
  • 200 ml Vegetable stock
  • 300 g Isle of Wight Cherry Tomatoes (halved)
  • 400 g Chopped Tomatoes
  • 1 Red Onion (finely chopped)
  • 2 cloves Isle of Wight Garlic (finely chopped)
  • 1 tbs Rosemary (fresh chopped or dried)
  • Fresh Basil (for seasoning)


  • 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 generous twist of cracked black pepper.


If your a fan of things a little more spicy then add in a fresh chopped chilli along with the garlic and onion.