Polpette Orzo
Slow-cooked aubergine, red pepper and courgette ratatouille with juicy orzo and seared mushroom and sun-dried tomato polpette meatballs.
made by chefs, available ready to eat from £4.99/serving
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Ratatouille (Tomatoes (33%), Water, Red Pepper (15%), Orzo [Durum Wheat Semolina, Water] (9%), Aubergine (9%), Courgette (8%), Red Onion, Onion, Tomato Paste, Sunflower Oil, Garlic, Rapeseed Oil, Basil, Sea Salt, Black Pepper, Dried Italian Herbs), Polpette (Chestnut Mushroom (14%), Sundried Tomatoes (2%), Tomato Paste, Walnuts, Red Kidney Beans, Brown Rice, Wheat Flour, Spinach, Tamari [Soya Beans, Water, Salt, Alcohol], Sunflower Oil, Garlic, Lemon Juice, Paprika, Smoked Paprika)
In italics you can find what makes the key parts of the dish and in [ ] you’ll see what’s in any condiments or cooking ingredients we use.
For allergens, please see ingredients in bold. Our kitchen also handles tree nuts, peanuts, gluten, soya and other allergens. From time to time ingredients may change, please always check the packaging before tucking into your dish. Get in touch if you’d like to know more.
Along with other brilliant benefits, each serving will give you:
- 2 or more of your 5 a day
- A source (plus more) of iron
- A source (plus more) of vitamin C
- A source of protein
Our meals are totally plant-based, made from real, whole food ingredients, which naturally deliver a wide range of the vitamins and minerals your body needs.
Here's the full nutritional information for Polpette Orzo.
dish for 1: 380g
dish for 2: 760g
| Typical Values | Per 100g | Per 380g |
|---|---|---|
| Energy (kj) | 494 | 1877 |
| Energy (kcal) | 117 | 445 |
| Fat (g) | 3.9 | 15 |
| of which saturates (g) | 0.5 | 1.9 |
| Carbohydrate (g) | 15 | 57 |
| of which sugars (g) | 3.8 | 14.4 |
| Fibre (g) | 2.2 | 8.4 |
| Protein (g) | 4.0 | 15.2 |
| Salt (g) | 0.5 | 2.0 |
| Iron [mg / NRV%] | 0.99 / 7% | 4 / 27% |
| Vitamin C [mg / NRV%] | 16 / 20% | 61 / 76% |
| Calcium [mg / NRV%] | 31.1 / 4% | 118 / 15% |
For one: 25 - 30 mins / For two: 35 - 40 mins
- Pre-heat your oven to 220ºC / 200ºC fan / gas mark 7, for 10 mins
- Remove sleeve and pierce the heat-proof film.
- Place on a baking tray in the centre of the oven and cook for 25-30 or 35-40 mins.
- Leave to stand for 1 min before removing film and serving. Make sure it’s piping hot throughout.
For one: 10 mins / For two: 12 mins
- Remove sleeve, pierce film, place in the middle of your microwave and hit go.
- Heat for 10 or 12 mins.
- Check your Polpette Orzo is piping hot.
- Leave to stand for 1 min before fully removing film, stirring and serving.
fancy making your own? here’s our recipe
| polpette | |
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| tomato sauce | |
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| roasted veg + orzo | |
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polpette
Add drained kidney beans to a bowl and mash until broken down. Add roasted mushrooms, panko breadcrumbs, cooked brown rice, chopped walnuts, chopped spinach, sundered tomatoes, tomato paste, garlic puree, tamari and lemon juice to the bowl. Fold in until fully incorporated.
Pre-heat your oven to 180˚C. While it heats, roll your polpette into balls. Place on lined or non-stick baking tray and roast for 14 mins in 180˚C oven.
tomato sauce
Add oil to a pan followed by diced onions, and cook until transparent. Add tomato paste and Italian herbs, and cook for 15 mins, stirring often. Add chopped tomatoes, water, salt and basil leaves to pan. Cook for 20-25 minutes, until it reduces and thickens.
veg
Pre-heat oven to 180˚C. Add chopped courgette, aubergine, red pepper and red onion to a lined baking tray. Coat with olive oil and salt. Roast for 15-20 minutes, until crisp around the edges.
orzo
Add 200g orzo pasta to boiling water and cook for 9-11 mins (according to instructions on package).
to serve
Fold your roasted vegetables and orzo pasta into your tomato sauce. Serve orzo topped with your roasted polpette
whether you’re vegan, vegetarian, or just interested in eating more healthy, plant based food, allplants can deliver
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