Riverford's one-pot mushroom arrabiata pasta

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Serves 4-6, can make in advance, can freeze. 

Ingredients
2 tbsp tomato puree
1 tbsp bouillon powder
400g mushrooms
2 red onions
4 garlic cloves
2 chillis
2 punnet cherry toms
300g orzo pasta
1 tbsp balsamic vinegar
2 tins chopped toms
Parsley to serve
4 tbsp Nutritional yeast / parm

Method
1. Preheat oven 200C
2. Make up bouillon w 600ml water, stir in tom puree too.
3. Chop mush into halves/quarters, chop onions into thin wedges, finely chop chilli. 
4. Put mush, onion, cherry toms (whole) into casserole. Toss in oil & season, roast 15 mins uncovered (toss halfway thro) 
5. Stir in garlic and chilli and roast 5 mins
6. Stir in orzo, half the balsamic.
7. Add bouillon & tinned toms. Cover & bake 20-25 mins 
8. Check, season, add parsley, parm, and extra chilli if wish. 


--
Pippa Gawley
Tel/What's App: +44 7980 921030

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