Creamy Orzo Traybake with Roasted Butternut, Butterbeans & Pesto
A colourful, hearty traybake packed with roasted squash, tender orzo and butterbeans, finished with a hit of pesto and optional vegan cheese. Perfect for a simple, all-in-one dinner.
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Preparation time
10 min
Cook time
1 hr
Total time
70
Meal
- mains
Servings
4
Ingredients
- 1 red onion, peeled and cut into wedges
- 500g/17.6 oz frozen butternut squash cubes
- 3 cloves garlic, crushed
- 1 tsp paprika
- 1 tsp dried thyme
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ¼ tsp black pepper
- 300g/10.5 oz dry orzo
- 1 x 400g/14 oz tin butterbeans, drained and rinsed
- 700ml/23.6 fl oz vegan stock
- 2 tsp lemon juice (fresh or bottled)
- 250g/8.8 oz cherry tomatoes
- 250g/8.8 oz spinach
- 5 tbsp vegan red or green pesto
- 100g/3.5 oz vegan cheese, grated (optional)
Optional topping: drizzle with balsamic glaze
Instructions
- Preheat the oven to 200°C/390°F/Gas Mark 6.
- Using a large baking try, add the onion, squash, garlic, paprika, thyme, nutmeg, salt and pepper and thoroughly coat with a little neutral oil (eg rapeseed). Bake for 30 minutes or until the squash is cooked through, turning once.
- After 30 minutes, add the orzo, butterbeans, stock, lemon juice, tomatoes, spinach and pesto and bake for 15-25 minutes or until the orzo is thoroughly cooked and the top is golden.
- Add the cheese five minutes before the end of cooking time and once everything is cooked, turn onto the grill setting to fully melt if needed.
Serving suggestions: crusty bread, fresh rocket, roasted cherry tomatoes, toasted pine nuts
Keywords
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