Preparation time: 30 minutes
Cooking time: 30 minutes
Servings: 2


2 tsp. extra-virgin olive oil
2 cloves garlic, sliced
½ tsp. Dried chili flakes
450ml vegetable stock, hot
½ onion, finely diced
150g orzo pasta
100g frozen peas
1 tbsp. soft cheese
100g cavolo nero, stems removed and cut into long pieces
15g vegetarian parmesan, finely grated, plus a little extra to serve (optional)


Firstly, heat the olive oil in a frying pan and put the onion, garlic, chili flakes,
and salt pinch. Cook for about 5 minutes or until soft.
Toss in the pasta and stir so every piece is coated in oil. Put the vegetable
stock a ladleful at a time, mixing in between and adding more once absorbed.
After 5 minutes, put the cavolo nero. Cook for a additional 5 minutes and,
once the orzo and cavolo nero are tender, add on the peas and some seasoning
for a final 2 minutes.
Stir between the soft cheese and the parmesan, and serve with a little extra
parmesan, if desire.


Calories: 649 kcal
Protein: 39.39 g
Fat: 28.48 g
Carbohydrates: 60.36 g