This is perfect for those evenings that you don't feel like standing over a stove and washing lots of dishes, it takes 5 mins preparation and then the oven does the work and you only have one pan to wash up! Orzo is pasta that looks like rice and goes wonderfully creamy in this dish. We used our Happy Pear Sundried Tomato Pesto which really elevates the flavour of the dish!
Takes 40 minutesminutes
Serves 2
Ingredients
1onionabout 1 cup chopped
1courgetteabout ½ cup grated or diced
1tin400g of chickpeas (about 1 ¾ cups cooked chickpeas)
300gorzo pastaabout 3 cups dry pasta
800mlvegetable stock1 ⅔ cups
1tin400g chopped tomatoes (about 1 ¾ cups)
100mlHappy Pear sundried tomato pesto or pesto of choice
½tspblack pepper
1tspsalt
100gcherry tomatoesabout ⅔ cup
1tspchilli flakesoptional, for garnish
Instructions
Preheat the oven.
Preheat the oven to 200°C (375°F).
Prepare the vegetables and other ingredients.
Peel and finely dice the onion. Dice the courgette into small bitesized pieces. Drain and rinse the chickpeas.
Assemble everything in a casserole dish.
In a large casserole or baking dish, add the diced onion, diced courgette, chickpeas, cherry tomatoes, pasta, vegetable stock, tin of chopped tomatoes, pesto, salt and black pepper. Gently mix everything to combine. Ensure the pasta is fully submerged in the liquid for even cooking.
Bake the pasta.
Cover the dish tightly with a lid, baking parchment or aluminium foil. Place in the preheated oven and bake for 20 minutes, or until the pasta is al dente. Remove the foil or lid and bake for a further 10 mins or until the pasta is cooked and soft but still has some bite.
Taste and season .
Remove the dish from the oven and carefully stir to ensure the sauce is evenly distributed. Taste and adjust the seasoning to your liking by adding more salt, black pepper or chili.
Serve and enjoy.
Serve immediately, garnish with a glug of olive oil, some fresh basil and/ or a sprinkle with chilli flakes and enjoy!
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