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One Pan Nduja Orzo with Burrata

An easy one pot orzo dish that comes together in 15 minutes, using red peppers and vegan nduja paste for a delicious fiery smokey kick. If you cant get hold of nduja, use sundried tomato paste instead and up the chilli. Crack a burrata on top for an ultra indulgent dish.

Serves 4


3 tbsp olive oil 

4 cloves of garlic, finely sliced

1 tbsp vegan nduja paste - Belazu

1 tbsp tomato puree

1 tsp fennel seeds

1 tsp smoked paprika 

1 red pepper, finely sliced

1 yellow pepper, finely sliced

250g cherry tomatoes  300g orzo 

1 can chopped tomatoes 

500ml veg stock 

100g kalamata olives, drained

1 burrata - regular or use vegan burella

2 tbsp extra virgin olive oil 

1/2 tsp chilli flakes 

Salt, pepper


  1. Heat a frying pan over a medium heat with the olive oil and add the garlic, frying until starting to golden. Add the nduja paste, tomato puree, fennel seeds and paprika, frying for 1 minutes. Add the peppers and cherry tomatoes, cooking for a few minutes to soften down. 

  2. Pour in the orzo, chopped tomatoes, vegetable stock and olives. Add a good pinch of salt and pepper and bring to a simmer for 8-10 minutes , stirring regularly until the orzo is cooked through and creamy. Add more water while cooking if it seems a little dry (it will thicken more as it cools). Taste to season.

  3. Crack the burrata over the top, season with salt, pepper and chilli flakes. Drizzle over lots of extra virgin olive oil to serve.

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