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
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.
Add the courgettes, mushrooms and orzo pasta to the pan and mix through and cook for a few minutes.
After, add the whole cherry tomatoes, passata, and vegetable stock.
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).
Season with some salt and pepper.
Serve with a drizzle of lemon juice.