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Recipe:
Serves 4
Add the stock to a large saucepan, bring it to a boil, then add the orzo. Gently boil the orzo for until al dente, stirring to prevent the orzo sticking to the bottom of the pan (add extra hot water from a kettle, if necessary).
When the orzo is cooked, reduce the heat and stir in the nutritional yeast, cream cheese, lemon juice, a pinch of salt and a generous pinch of pepper. Cook for a minute, then remove the pasta from the heat.
Finely chop the basil, then combine it in a bowl with a few glugs of olive oil and pinches of salt and pepper.
To serve, add the creamy orzo to bowls, then top with the meatballs and basil oil. Enjoy!