Add oil to a non-stick frying pan on a medium heat. Add the onion and cook for 8 mins. Next add the garlic and cook for another 1-2 mins.

Add the onion and garlic to a food processor, followed by the walnuts, beans, lemon zest, rosemary leaves, apricots, soy sauce, a pinch of salt and a large pinch of pepper. Pulse until the mixture has broken down and no large pieces remain.

Transfer the mixture to a large mixing bowl. Add the breadcrumbs, then use your hands to combine the mixture with the breadcrumbs. If the mixture feels too dry, add a drizzle of oil to help bind the ingredients, then roll into 16 evenly-sized balls.

Add another splash of oil to the pan you used earlier. Add the balls and cook them for 2-3 mins on each side.

Meanwhile 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 💚