Description
A cozy one-pan vegetarian pasta bake made with creamy orzo, tender broccoli, peas, pesto, and melted cheese. Perfect for busy weeknights, this comforting dish is hearty, flavorful, and easy to prepare.
Ingredients
2 tsp oil
1 onion, peeled and chopped
300 g (11 oz) broccoli, cut into small chunks
2 cloves garlic, peeled and chopped
1 tsp paprika
Salt and pepper, to taste
300 g (11 oz) orzo
500 ml (2 cups) vegetable stock
2 tbsp pesto
200 g (7 oz) peas
75 g (3 oz) grated cheese (cheddar, mozzarella, or similar)
Instructions
- Preheat oven to 200°C (400°F).
- In a roasting tin, combine oil, onion, broccoli, garlic, paprika, salt, and pepper. Toss until coated.
- Bake for 10 minutes to soften the vegetables.
- Add orzo, pesto, and vegetable stock. Mix well, cover with lid or foil, and bake for 15 minutes.
- Remove from oven, stir in peas, and sprinkle cheese on top.
- Bake uncovered for 5 more minutes until cheese is melted and golden.
- Check that the orzo is creamy and tender before serving.
Notes
Use vegan pesto and plant-based cheese for a vegan version.
Frozen broccoli can be used; add a few extra minutes of baking time.
Add extra veggies like spinach, zucchini, or mushrooms for variety.
Store leftovers in the fridge up to 3 days or freeze up to 2 months.
Reheat with a splash of water or stock to loosen the orzo.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 20 mg
