Creamy Tomato Orzo with Spinach

• 300 gorzo
• 2 tbspolive oil
• 4cloves garlic, finely sliced
• 1 tspchilli flakes
• 200 gcherry tomatoes, halved
• 1 x 400gtin chopped tomatoes
• 500 mlhot vegetable stock
• 100 mldouble cream
• 100 gbaby spinach
• 60 gvegetarian Italian-style hard cheese, finely grated
• 1lemon, juiced
• 20 gfresh basil, torn
• Fine salt and black pepper
• 1small ciabatta (optional)
• 200 gmixed leaves, dressed with 1 tbsp olive oil and 1 tbsp lemon juice (optional)

Method

1. 1Heat the olive oil in a wide, deep pan over medium heat. Slide in the sliced garlic and chilli flakes and cook for around 30 seconds, just until fragrant and pale gold.
2. 2Add the halved cherry tomatoes with a good pinch of salt and cook for 2–3 minutes, pressing them gently with the back of a spoon until they slump and release their juices. Tip in the tinned tomatoes along with the 500 ml hot vegetable stock.
3. 3Stir in the orzo and bring to a steady simmer. This is your salted pasta water moment built into the sauce: taste the liquid now and adjust; it should already taste good on its own, almost, because orzo soaks up everything around it and you won't get a second chance to season the grains themselves.
4. 4Cook for 8–10 minutes, stirring frequently so the orzo doesn't catch on the base. You're looking for al dente grains in a glossy sauce that just clings; loosen with a splash of hot water if it tightens too quickly.
5. 5Pour in the double cream and pile in the spinach. The leaves collapse within a minute; fold them through until the sauce turns coral pink and silky.
6. 6Pull the pan off the heat. Stir through 50 g of the vegetarian hard cheese, then add the lemon juice a little at a time to taste; off the heat keeps the cheese smooth and the acid bright. Taste, season with salt and black pepper, then taste again.
7. 7Spoon the orzo into warm bowls and scatter with the torn basil and remaining 10 g vegetarian hard cheese. Serve with the optional ciabatta and dressed mixed leaves if using.

Per serving

kcal

568

protein

18.9g

fibre

5.6g

carbs

67.1g

fat

24.5g