One Pan Orzo Pasta with Asparagus, Broccoli, Peas and Cream Sauce


One Pan Orzo Pasta with Asparagus, Broccoli, Peas and Cream Sauce


Olive oil for pan
¾ tsp salt
1 white onion, chopped
4 cloves garlic, finely chopped
1 broccoli cut into florets
600g of asparagus
250g dry orzo pasta
2 1/2 cups low sodium vegetable broth (or stock)
3/4 cup frozen peas
1/2 cup fresh grated parmesan cheese
Half a squeezed lemon
1 cup grape tomatoes (or cherry tomatoes), halved
Fresh parsley


Heat up some olive oil into a large pot over a medium heat. Once the oil is hot, fry the chopped onion for 2-3 minutes until transparent. Add in the garlic and Orzo until the Orzo has browned slightly. Then add in the broccoli florets and asparagus pieced and stir occasionally for a further 2 minutes.

Pour in the broth along with the peas and salt and give it a good stir.

Once it starts to boil, cover and reduce the heat. Allow it to cook for a further 7 minutes, until most of the broth has absorbed.

Once all the liquid is absorbed add in the parmesan and gently give it another stir. Garnish with the fresh chopped parsley and halved tomatoes then serve with a squeeze of lemon. 

Products Used

MasterClass Cast Iron Round 3.8 Litre Casserole 
KitchenCraft Food Chopper with Revolving Blade 
KitchenCraft Professional Garlic Press with Soft Grip Handles