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

with Pesto and Cheese

Under 650 calories
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

Fresh Pesto

(Contains Milk)

1 pinch

Chilli Flakes

Not included in your delivery

75 milliliter(s)

Water for the Sauce

1 tsp

Sugar for the Sauce

20 grams



Nutritional information

Energy (kJ)2601 kJ
Energy (kcal)622 kcal
Fat21.9 g
of which saturates9.2 g
Carbohydrate81.5 g
of which sugars13.2 g
Protein20.8 g
Salt2.62 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). 


a) When boiling, add the orzo to the water 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.


a) Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the garlic and stir-fry for 30 seconds. Season with salt and pepper.

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

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


a) When 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 and butter (see pantry for amount) until melted.

c) Stir in the orzo and cheese to combine. 

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


a) Divide the orzo and sauce between bowls.

b) Top with the broccoli. 

c) Drizzle over the pesto and sprinkle with the chilli flakes to finish.