Spaghetti, lasagne, macaroni. These pastas feature in most South African homes. We think it’s time to shake things up by making the springy, velvety, and highly underutilised orzo pasta a recipe staple. Joining the pasta party are browned pork mince, sun-dried tomato, peas & onion flakes – all coated in a tangy tomato & Italian-spiced sauce. Finished with fresh basil & sprinklings of cheese.
Pork & Sun-dried Tomato Orzo
Pork & Sun-dried Tomato Orzo
with Italian-style hard cheese & fresh basil
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Fresh Basil
- Grated Italian-style Hard Cheese
- Low Fat UHT Milk
- Onion Flakes
- Orzo Pasta
- Peas
- Pork Mince
- Spiced Flour
- Sun-Dried Tomatoes
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
WE’RE OFF WITH ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
MMMINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
TANGY & CREAMY
Add the onion flakes, the spiced flour, the tomato paste, and a drizzle of oil to the mince. Fry until fragrant, 1-2 minutes. Slowly stir in the milk until thickened (whisking constantly). Add the reserved pasta water until a saucy consistency. Add the peas, the chopped sun-dried tomatoes, and seasoning. Simmer until warmed through, 2-3 minutes. Add the cooked orzo and mix to combine. Loosen with more pasta water if it’s too thick. Remove from the heat and season.
PERFECT PASTA
Bowl up the creamy pork pasta. Scatter over the cheese and garnish with the torn basil. Easy as that, Chef!
Orzo Pasta - 75ml
Pork Mince - 150g
Onion Flakes - 15g
Spiced Flour - 30ml
Tomato Paste - 15ml
Low Fat UHT Milk - 100ml
Peas - 50g
Sun-dried Tomatoes - 20g
Grated Italian-style Hard Cheese - 30ml
Fresh Basil - 3g
WE’RE OFF WITH ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
MMMINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally).
TANGY & CREAMY
Add the onion flakes, the spiced flour, the tomato paste, and a drizzle of oil to the mince. Fry until fragrant, 1-2 minutes. Slowly stir in the milk until thickened (whisking constantly). Add the reserved pasta water until a saucy consistency. Add the peas, the chopped sun-dried tomatoes, and seasoning. Simmer until warmed through, 2-3 minutes. Add the cooked orzo and mix to combine. Loosen with more pasta water if it’s too thick. Remove from the heat and season.
PERFECT PASTA
Bowl up the creamy pork pasta. Scatter over the cheese and garnish with the torn basil. Easy as that, Chef!
Orzo Pasta - 150ml
Pork Mince - 300g
Onion Flakes - 30g
Spiced Flour - 60ml
Tomato Paste - 30ml
Low Fat UHT Milk - 200ml
Peas - 100g
Sun-dried Tomatoes - 40g
Grated Italian-style Hard Cheese - 60ml
Fresh Basil - 5g
WE’RE OFF WITH ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
MMMINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
TANGY & CREAMY
Add the onion flakes, the spiced flour, the tomato paste, and a drizzle of oil to the mince. Fry until fragrant, 1-2 minutes. Slowly stir in the milk until thickened (whisking constantly). Add the reserved pasta water until a saucy consistency. Add the peas, the chopped sun-dried tomatoes, and seasoning. Simmer until warmed through, 2-3 minutes. Add the cooked orzo and mix to combine. Loosen with more pasta water if it’s too thick. Remove from the heat and season.
PERFECT PASTA
Bowl up the creamy pork pasta. Scatter over the cheese and garnish with the torn basil. Easy as that, Chef!
Orzo Pasta - 225ml
Pork Mince - 450g
Onion Flakes - 45g
Spiced Flour - 90ml
Tomato Paste - 45ml
Low Fat UHT Milk - 300ml
Peas - 150g
Sun-dried Tomatoes - 60g
Grated Italian-style Hard Cheese - 90ml
Fresh Basil - 8g
WE’RE OFF WITH ORZO
Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
MMMINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally).
TANGY & CREAMY
Add the onion flakes, the spiced flour, the tomato paste, and a drizzle of oil to the mince. Fry until fragrant, 1-2 minutes. Slowly stir in the milk until thickened (whisking constantly). Add the reserved pasta water until a saucy consistency. Add the peas, the chopped sun-dried tomatoes, and seasoning. Simmer until warmed through, 2-3 minutes. Add the cooked orzo and mix to combine. Loosen with more pasta water if it’s too thick. Remove from the heat and season.
PERFECT PASTA
Bowl up the creamy pork pasta. Scatter over the cheese and garnish with the torn basil. Easy as that, Chef!
Orzo Pasta - 300ml
Pork Mince - 600g
Onion Flakes - 60g
Spiced Flour - 120ml
Tomato Paste - 60ml
Low Fat UHT Milk - 400ml
Peas - 200g
Sun-dried Tomatoes - 80g
Grated Italian-style Hard Cheese - 125ml
Fresh Basil - 10g
Woolies Products in this dish
