Spicy Tomato Orzo Traybake with Coconut Milk, Miso and Chilli
By Deliciously Ella
Published on 29 June 2022
This spicy tomato orzo traybake with coconut milk, miso and chilli from cookbook author and plant-based entrepreneur Deliciously Ella is perfect for a quick midweek dinner as an easy one-pot-wonder. The coconut milk, brown miso paste and tahini add an umami-rich creaminess to this vegan dish which is balanced perfectly by the spicy kick of chilli.Time and servings
40 minsTotal time
4Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 1 red onion, finely chopped
- 1 garlic clove, grated
- 200 g of cherry tomatoes, halved
- 1 drizzle of of olive oil
- 1 tsp of smoked paprika
- 300 g of orzo pasta
- 1 tbsp of tomato purée
- 1 tbsp of brown miso paste
- 1 tin of (400g) coconut milk
- 50 g of spinach, finely sliced
- 1 tbsp of tahini
- 0.5 lemon, juiced
- 25 g of basil, leaves only, finely sliced
- 1 pinch of chilli flakes, to serve
Method
Step 1
Preheat the oven to 200°C/ 180°C fan/ gas mark 6. Place the onions, garlic and tomatoes in a 26cm x 20cm baking dish, drizzle with olive oil and sprinkle over the paprika along with some salt and pepper. Toss to coat and cook in the oven for 10-12 mins until soft.Step 2
Remove the tray from the oven and add the orzo, tomato purée, miso paste, and coconut milk. Stir well, making sure to break up the tomato purée and miso paste and distribute it evenly throughout. Return to the oven and bake for a further 20 mins.Step 3
Remove the dish from the oven and stir through the spinach and tahini, allowing the spinach to wilt in the heat of the pasta. Squeeze over the lemon juice and scatter over the basil and chilli flakes just before serving.