Found on thespooniechef.com
Ingredients
- 2 tbsps olive oil
- 1 white onion, finely diced
- 2 garlic cloves, minced
- 400g cherry tomatoes
- 200g orzo pasta
- 1 teaspoon Italian seasoning or mixed Italian herbs
- 1 lemon, juice and zest
- 200 ml vegetable stock, 1 stock cube dissolved in 200ml water
- 50g cream cheese
- Salt and pepper, to taste
- Fresh basil, chopped
- Fresh basil pesto (optional)
- Parmesan cheese, grated
Directions
- Preheat oven to 400f
- In a large ovenproof dish, combine cherry tomatoes, smashed garlic, and olive oil. Add a big pinch of salt and toss well
- Roast tomatoes in the oven for 15 minutes until soft and slightly charred
- Removed dish from oven and add orzo. Stir in the vegetable stock and Italian seasoning
- Return the dish to the oven and bake for 20-25 minutes until the orzo is al dente and has absorbed most of the liquid
- Take the dish out of the oven and stir in the cream cheese until melted and creeamy
- Add lemon juice, zest, and grated parmesan cheese. Season with salt and black pepper to taste
- Top with lots of fresh basil and an optional dollop of fresh basil pesto
