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.
Sun-dried tomato & squash orzo
Turn up the sunshine with this roasted butternut squash and red pepper sensation, made extra sun-kissed with a squeeze of our special sun-dried tomato paste. Add spicy chilli and orzo pasta and you can practically feel those rays on your face!
SWK: Source of fibre
Plants 4
SWK: Source of protein
highly rated
Serving size
Ingredients
- 160g SW Orzo (Wheat) (88% Durum WHEAT Semolina, 12% Water)
- ½ tsp chilli flakes
- 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)
- 1 onion
- 2 garlic clove
- 1 small butternut squash
- 1 pepper
- 200g passata (tomatoes, salt, citric acid)
- 1 handful of fresh basil
- 8g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 494
Protein: 16g
Carbs: 104g
Fat: 2.0g
Ingredients
- 1 large butternut squash
- 2 pepper
- 2 onion
- 4 garlic clove
- 1 tsp chilli flakes
- 1 handful of fresh basil
- 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)
- 400g passata (tomatoes, salt, citric acid)
- 320g SW Orzo (Wheat) (88% Durum WHEAT Semolina, 12% Water)
- 8g SW vegetable stock (Chicory Extract, Salt, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
Nutritional Information
Calories: 474
Protein: 15g
Carbs: 99g
Fat: 1.9g
Sun-dried tomato & squash orzo
Turn up the sunshine with this roasted butternut squash and red pepper sensation, made extra sun-kissed with a squeeze of our special sun-dried tomato paste. Add spicy chilli and orzo pasta and you can practically feel those rays on your face!
Cook time:
40 mins
Cuisine:
Italian
Food group:
Vegan
Allergens: Wheat
Cooking Instructions
Get the veg in the oven
- Heat your oven to 220ºC/fan 200ºC/gas 7/air fryer 190ºC.
- Peel and halve the squash lengthways, discard the seeds and cut into 2cm cubes. Deseed the peppers and dice into 3cm squares.
- Spread out the squash and peppers on a baking tray lined with baking paper (or scatter into the air-fryer basket) and spritz with cooking spray. Roast for 25-30 mins (air-fry for 20-25 mins).
Prep & sizzle
- Meanwhile, peel and finely dice the onions, then peel and crush the garlic. Finely chop the basil leaves.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions for 5 mins, then add the garlic and chilli flakes (to taste) and cook for 2 mins.
Add some oomph!
- Squeeze the sun-dried tomato paste and passata into the pan and cook for 1 min.
- Add the stock, pour in 150ml water (250ml for 4 portions), stir well and simmer for 5 mins.
Cook the pasta
- At the same time, cook the orzo in boiling water for 7-8 mins, then drain.
Bring it all together
- Mix the orzo into the sauce along with half the basil, then top with the roasted veg and remaining basil.