RECIPES BY Rhiannon Lambert

Sun-dried Tomato Orzo

  • 20 minutes
  • 3-4
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A Simple Way To Eat Plant-Based

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Essential Ingredients

For the Pesto:
2 tbsp olive oil
2 garlic cloves
100g sun-dried tomatoes (plus extra for topping)
Handful basil leaves, stalks included
1 tbsp lemon juice
2 tbsp parmesan (optional)
Pinch chilli flakes (optional)
Pinch salt & pepper
125g orzo pasta
100g chestnut mushrooms, sliced
6 chicken sausages
Handful tomatoes, halved
Handful chopped basil
1 tbsp parmesan


  1. Bring a pan of water to the boil and pour in the orzo. Simmer for approximately 8-10 minutes, according to packet instructions.
  2. To cook the @heckfooduk chicken sausages, fry on a medium heat according to packet instructions, for approximately 8-10 minutes, turning occasionally.
  3. Meanwhile, combine all pesto ingredients in a food processor or blender. Blend for 2-3 minutes, until broken down and smooth, scraping down the sides as needed. For a smoother consistency, add in a little extra oil from the sun-dried tomato jar.
  4. Remove the pasta from the boil, drain, and put aside. Remove the chicken sausages from the pan and leave to cool before chopping.
  5. Fry the sliced mushrooms in a little oil, for 5-6 minutes, until browned on all sides. Remove from the heat.
  6. Pour the pesto over the warm pasta and stir to combine. If required, add in a splash of water to thin it out slightly.
  7. Add in the mushrooms, tomatoes and chopped chicken sausages, and toss to combine. Sprinkle with some chopped fresh basil and a couple of chopped sun-dried tomatoes, and serve scattered with parmesan, if desired.