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Mediterranean Orzo

Prep Time:

10 Minutes

Cook Time:

40 Minutes


4 Servings

About the Recipe

If you are still holding onto Summer as we transition into Autumn – this is the dish for you! It carries the Summer time flavours but the autumn earthiness/warmth that is always needed as the nights draw in earlier.

- Sunni Patel, PhD

The dish is packed full of  vegetables to help add to the much needed plant points and variety as well as that essential 30g of daily fibre.


  • 2 tbsp olive oil

  • 1 tsp garlic (minced)

  • 1 large carrot (peeled and diced)

  • 2 sticks celery (diced)

  • 2 onions (diced)

  • 1 red pepper (diced)

  • 1 tbsp paprika 

  • 1 tbsp dried oregano 

  • 2 large courgettes (sliced)

  • 250g chestnut mushrooms

  • 250g orzo pasta 

  • 325g cherry tomatoes

  • 500g tomato passata 

  • 800ml vegetable stock 

  • Salt 

  • Pepper

  • ½ lemon


Step 1

In a heavy based pan, or instant pot sauté the garlic with carrot, celery, onion and pepper with the olive oil, paprika and oregano on a low heat until translucent.

Step 2

Add the courgettes, mushrooms and orzo pasta to the pan and mix through and cook for a few minutes.

Step 3

After, add the whole cherry tomatoes, passata, and vegetable stock.

Step 4

Cover the pot and cook on a medium simmer for 30-40 minutes until the pasta is cooked, or on medium-high setting for the instant pot (alternatively pressure cook at high pressure for 3 minutes with the vent in sealed position).

Step 5

Season with some salt and pepper.

Step 6

Serve with a drizzle of lemon juice.

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