One pan creamy vegetable orzo

Looking for a cozy, comforting meal that’s as good for your gut as it is for your taste buds? This One-Pan Creamy Veg Orzo is the ultimate feel-good dish—packed with fibre-rich veggies to support digestion and nourish your microbiome. It’s a simple, satisfying dinner that comes together in one pan (hello, easy cleanup!) and leaves you feeling light, nourished, and totally satisfied. Whether you’re plant-based or just looking to sneak in more greens, this recipe checks all the boxes.

Serves 4

• Prep 5 mins
• Cook 25 mins
• Total 30 mins
• Storage Tupperware in the fridge for 3 days or freezer for 2 months

Ingredients

• 1 tbsp olive oil
• 1 medium leek, finely diced
• 3 garlic cloves, minced
• 1 red pepper (100g), diced small
• 1 courgette (150g), diced small
• 300g PACK’D organic frozen broccoli
• 1 tsp smoked paprika
• 1/4 tsp chilli flakes
• 1/2 tsp flakey salt
• 1/3 tsp black pepper
• 1 tsp sweet white miso
• 1 tin cannellini beans, drained + rinsed, reserving some bean water
• 300g dried orzo
• 400ml vegetable stock
• 1 x 400g tin coconut milk
• 1/2 cup sun-dried tomatoes, sliced (100g)
• 2 tbsp nutritional yeast
• 10g fresh basil, chopped
• Juice of 1/2 lemon

Method

Heat olive oil in a non stick frying pan. Add the leeks and garlic and fry for 2 minutes. Add the pepper, courgette, broccoli and fry for a further 2 - 3 minutes.

Add the paprika, chilli flakes, salt, pepper, miso and cannellini beans for 1 minute then add the orzo, stock and coconut milk.

Bring to boil then reduce to a simmer - cook for 15 minutes stirring every 5 minutes.

Stir though sun-dried tomatoes, nutritional yeast, salt and pepper and cook for a further 2 - 4 minutes or until thick.

Stir through lemon juice and basil to serve and season to taste.