Sun-Dried Tomato Orzo and Roasted Tenderstem®
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Sun-Dried Tomato Orzo and Roasted Tenderstem®

with Pesto and Italian Style Cheese

Calorie Smart
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time15 minutes


serving amount

150 grams

Tenderstem Broccoli

2 unit(s)

Garlic Clove

180 grams


(Contains Cereals containing gluten)

1 carton(s)

Tomato Passata

10 grams

Vegetable Stock Paste

(Contains Celery)

40 grams

Baby Spinach

25 grams

Sun-Dried Tomato Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

32 grams


(Contains Milk)

1 pinch

Chilli Flakes

Not included in your delivery

1 tsp

Sugar for the Sauce

75 milliliter(s)

Water for the Sauce

20 grams



Nutritional information

Energy (kJ)2598 kJ
Energy (kcal)621 kcal
Fat21.6 g
of which saturates9.2 g
Carbohydrate82.1 g
of which sugars13.2 g
Protein21.8 g
Salt2.94 g
Always refer to the product label for the most accurate ingredient and allergen information.


Large Saucepan
Baking Tray
Large Frying Pan



a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Bring a large saucepan of water to the boil with 0.5 tsp salt for the orzo.

c) Halve any thick broccoli stems lengthways.

d) Peel and grate the garlic (or use a garlic press). 

If you'd prefer to boil your broccoli, skip the oven.


a) When your pan of water is boiling, add the orzo and bring back to the boil.

b) Cook until tender, 10 mins.

c) Once cooked, drain in a sieve and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.


a) Meanwhile, pop the Tenderstem® broccoli onto a large baking tray.

b) Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

c) When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.

If you'd prefer to boil your broccoli, boil it in step 4 while the sauce simmers for 3-5 mins, until tender.


a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

b) Once hot, add the garlic and fry for 30 secs. Season with salt and pepper.

c) Stir in the passata, veg stock paste, sugar and water for the sauce (see pantry for both amounts). 

d) Once boiling, reduce the heat and simmer, stirring occasionally, until the sauce has thickened, 5-6 mins.


a) Once the sauce has thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

b) Stir in the sun-dried tomato paste, pesto and butter (see pantry for amount) until melted.

c) Stir through the cooked orzo and hard Italian style cheese.

d) Season to taste with salt and pepper if needed. Add a splash of water if it's a little too thick.


a) Share the sun-dried tomato orzo and its sauce between your bowls.

b) Top with the roasted broccoli. 

c) Sprinkle over the chilli flakes (use less if you'd prefer things milder).