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Creamy Tomato & Asparagus Orzo


Serves 4

Takes 35 mins


2 tbsp olive oil

1 shallot, finely chopped

2 garlic cloves, finely sliced

1 red chilli, finely sliced

400g cherry or baby plum tomatoes

350g orzo pasta

350ml hot vegetable stock, made from ½ stock cube

400g passata

250g bunch asparagus, woody ends removed

3 tbsp creme fraiche

60g Wyke Farm Mature Cheddar

4 sprigs of fresh basil, leaves picked


  1. Heat the oil in a large frying pan over a medium heat. Gently fry the shallot, garlic and chilli for 4-5 mins until softened. Add the tomatoes and cook for 5 mins until starting to blister. Stir through the orzo and coat in the tomatoes. Pour in the stock and passata; bring to a simmer. Cook for 15-18 mins, stirring occasionally until the orzo is nearly cooked.
  2. Meanwhile, place a griddle pan over a high heat and cook the asparagus spears for 2-3 mins until just cooked and slightly charred.
  3. Stir the creme fraiche and most of the cheddar through the orzo.
  4. Divide between 4 plates and top with the griddled asparagus, finishing with a little more grated cheddar and basil leaves.