The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork & fennel orzo
Sometimes, it’s good to think outside the box (even when you’re a recipe box service!), especially when it comes to keeping pasta exciting. Step forward our chefs’ latest brainwave… Pork mince, sizzled with fennel seeds, peppers, tomatoes and onions, then simmered in a garlicky sun-dried tomato and basil sauce. Combined with orzo pasta and yogurt, it’s 100% deliciousness.
SWK: Source of fibre
SWK: High protein
Plants 4
Serving size
Ingredients
- 110g baby tomatoes
- 200g passata (tomatoes, salt, citric acid)
- 1 handful of fresh basil
- 160g SW Orzo (Wheat) (88% Durum WHEAT Semolina, 12% Water)
- 1 onion
- 250g pork mince (5% fat or less)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 pepper
- 1 tsp fennel seeds
- 2 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 591
Protein: 46g
Carbs: 84g
Fat: 6.1g
Ingredients
- 1 handful of fresh basil
- 240g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 400g passata (tomatoes, salt, citric acid)
- 320g SW Orzo (Wheat) (88% Durum WHEAT Semolina, 12% Water)
- 2 onion
- 2 pepper
- 200g baby tomatoes
- 500g pork mince (5% fat or less)
- 2 tsp fennel seeds
- 4 tbsp garlic, basil & parsley paste (Garlic, Basil, Parsley, Sea Salt, Citric Acid.)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
Nutritional Information
Calories: 585
Protein: 45g
Carbs: 83g
Fat: 6.0g
Pork & fennel orzo
Sometimes, it’s good to think outside the box (even when you’re a recipe box service!), especially when it comes to keeping pasta exciting. Step forward our chefs’ latest brainwave… Pork mince, sizzled with fennel seeds, peppers, tomatoes and onions, then simmered in a garlicky sun-dried tomato and basil sauce. Combined with orzo pasta and yogurt, it’s 100% deliciousness.
Cook time:
25 mins
Cuisine:
Italian
Food group:
Pork
Allergens: Wheat, Milk
Cooking Instructions
Before you start
- 1 large saucepan
- 1 large non stick frying pan
Get the orzo going
- Simmer the orzo in boiling water for 7-8 mins, then drain.
- Meanwhile, peel and finely dice the onions, and deseed and thinly slice the peppers.
Soften the base
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions, tomatoes, mince and fennel seeds for 5-7 mins, breaking the mince up with a wooden spoon until itʼs browned.
Things get saucy!
- Tip in the peppers, then squeeze in both pastes and the passata. Add the stock powder and pour in 300ml water (400ml for 4 portions), then stir well and simmer for 5-7 mins, until reduced slightly.
Bring everything together
- Finely chop the basil.
- Remove the frying pan from the heat and leave to cool slightly, then stir in the orzo, half the basil and the yogurt.
Plate up
- Sprinkle over the remaining basil and serve.