Sweet Potato and Blue Cheese Orzo

Autumn is here and so is the time for warm and cosy meals. Cue the perfect team-up to bring you this Sweet Potato and Blue Cheese Orzo. Yes, we are jumping on the orzo bandwagon – no shame.

Delicious. Warm. Filling. There are no better words to describe Chef Joe’s orzo pasta with roasted squash and sweet potato, pecan, all folded in Honestly Tasty earthy and creamy “Blue” gorgonzola-style cheese.

🗒 Ingredients for 4

• 1 large sweet potato - 2cm dices

• 400g butternut squash - 2cm dices

• 2 small red onions - cut into wedges

• 200g chestnut mushrooms - thick slices

• 3 tbsp plant butter

• Pinch of chilli flakes

• 2 tbsp smoked paprika

• 1 tbsp garlic granules

• 1 tsp salt and black pepper

• 50g pecans

• 300g orzo pasta

• Salty boiling water

• 2 tbsp olive oil

• 1 lemon

• 100g of Honestly Tasty “Blue” vegan cheese

👩‍🍳 Method

Preheat the oven to 200°C fan.

1. Mix the sweet potato, red onion and mushrooms in a bowl and add the spices and butter.
2. Add to a baking tray and cook in the oven for 15-20 minutes. Add the pecans during the last 5 minutes of cooking.
3. Bring a pot of salty water to a boil. Add in the orzo pasta and boil for 10-15 minutes.
4. Once cooked add into a colander and back into the pan. Add the olive oil, lemon juice, and zest to the pan and mix.
5. Mix the veg with the orzo, followed by half of the @honestly.tasty “Blue” cheese. Stir until the cheese starts to melt into the orzo and becomes creamy.
6. Add into a large bowl and sprinkle the rest of the “Blue” cheese on top. Add some more olive oil if desired.
7. Enjoy!