Roasted Red Pepper Orzo with Crumbled Feta
Creamy roasted red pepper orzo with tangy feta – a comforting and flavour-packed dish ready in 20 minutes.
Ingredients
- 160 g orzo
- 2 roasted red peppers from a jar drained
- 1 garlic clove
- 1 tbsp olive oil
- 1 tbsp tomato purée
- ½ tsp smoked paprika
- 30 g grated parmesan
- 500 ml vegetable stock
- 60 g feta crumbled
- Salt and pepper to taste
- Fresh parsley to garnish (optional)
Instructions
- In a medium saucepan, bring the vegetable stock to a gentle simmer. Stir in the orzo and cook for 10–12 minutes, stirring regularly with a wooden spoon or silicone spatula, until the pasta is tender and most of the liquid has been absorbed.
- Meanwhile, add the drained roasted red peppers, garlic, olive oil, tomato purée and smoked paprika to a blender or mini food processor. Blend until smooth.
- Once the orzo is cooked, pour in the pepper sauce and stir through the grated parmesan. Let it cook for another minute or two until the sauce is creamy and coats the orzo. Season with salt and pepper to taste.
- Divide between bowls and top with crumbled feta and fresh parsley, if using. Serve hot.