We earn a commission for products purchased through some links in this article.

Beetroot and Basil Orzo

Orzo is the perfect pasta shape to cook in a tray, and absorbs the bright purple of the beetroot so prettily.

By The GH Kitchen TeamUpdated: 25 March 2024

We can't get enough of orzo and this time we've used it in this earthy and colourful take on a classic pasta bake. It combines earthy beetroot, fragrant basil and orzo, all together into a traybake that will soon become your new midweek favourite.

Advertisement - Continue Reading Below

Yields:

4 serving(s)

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Cal/Serv:

555

Ingredients

300 g
raw beetroot
300 g
orzo
800 ml
vegetable stock
50 g
cream cheese
100 g
Parmesan, grated, plus extra to serve
3 Tbsp.
fresh pesto, see GH Tip
large handful basil, roughly sliced
25 g
pine nuts

Directions

1. Step 1Preheat oven to 200°C (180°C fan) mark 6. Wearing gloves to prevent your hands staining, peel and coarsely grate the beetroots. Put into a large roasting tin or ovenproof serving dish. Mix in the orzo, stock and plenty of seasoning.
2. Step 2Cook in oven for 25min, stirring occasionally, until orzo is tender and the liquid has been absorbed. Mix in the cream cheese and Parmesan. Check seasoning. Dollop on the pesto and marble through. Sprinkle on the basil and pine nuts. Serve with extra Parmesan, if you like.

GH Tip: Feel free to use jarred pesto if you have some in your fridge.

Per Serving:

Cals: 555
Protein: 23g
Total Fat: 22g
Saturates: 8g
Carbs: 64g
Total Sugars: 10g
Fibre: 7g

The best tray-bake trays as recommended by the GHI

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

Watch Next