Baked Ratatouille Orzo with Almond Sauce
Prep Time 15 min
Cuisine Savoury
Use Within 2 days
Method
Preheat the oven to 180°C fan. Place the chopped vegetables and garlic into a baking tin. Drizzle with olive oil, sprinkle with salt and pepper; mix to combine.
Place in the preheated oven and bake for 30-35 minutes, or until the vegetables are soft.
Cook the orzo: Remove from the oven and add the tin of chopped tomatoes and orzo. Pour in the boiling water, adding more if needed to cover the orzo. Add Mani Life Almond Nut Butter and 1 tsp of salt. Mix the whole dish well. Return everything to the oven for a further 20-25 minutes.
Once the orzo is soft and has absorbed the water, remove from the oven, and stir through the spinach. Squeeze lemon juice and top with the fresh basil before serving
Ingredients
Serves 4
- For the vegetables:
- 2 aubergines, cut into cubes
- 2 courgettes, cut into cubes
- 200g cherry tomatoes, halved
- 1 yellow pepper, cut into chunks
- 1 red onion, cut into chunks
- 3 cloves garlic, minced
- 4 tbsp olive oil
- Pinch of sea salt & black pepper
- For the Sauce:
- 300g orzo
- 2 x 400g tinned chopped tomatoes
- 300ml boiling water
- 2 tbsp ManiLife smooth Almond Butter
- Garnish:
- 200g baby leaf spinach
- Juice of 1 lemon
- 1 small bunch of basil
RELATED PRODUCTS
Deep Roast Crunchy
Original Roast Crunchy
Deep Roast Smooth
Original Roast Smooth
Deep Roast Smooth
Pack of 3
Cocoa Dusted Peanuts
Pack of 3
T SHIRT
T Shirt
Deep Roast Crunchy
Original Roast Crunchy
