Orzo Pasta with Mushrooms

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A quick and hearty lunch

Since changing my eating habits to a more plant based focused, I have been on a mission to find quick and hearty dishes that are easy to make and taste fantastic. I am a big fan of sauteed mushrooms because of the meatiness and flavor, so combining them with a pasta was a natural choice. For this recipe, I decided to go with orzo pasta because of the small shape and ease of cooking. A quick 10 minutes in some boiling water and it is ready to go. Of course orzo is versatile in the many different ways you can actually cook it and perhaps I will go into more detail in another blog post on here.

If you are looking for something quick, easy and healthy then be sure to give this recipe a try.

Orzo Pasta with Mushrooms

A quick and hearty lunch
5 from 1 vote
Print Pin Rate
Course: Lunch
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 327kcal
Author: James Adams


  • 1 package 16 ounces orzo pasta
  • 3 tablespoons olive oil
  • 3/4 pound sliced fresh mushrooms
  • 3/4 cup chopped toasted pecans
  • 1/2 cup minced fresh parsley
  • 1 teaspoon grated lemon zest
  • 3 tablespoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


  • Cook orzo in boiling water for 10 minutes or until it becomes al dente. Drain orzo.
  • Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat. Add mushrooms; cook and stir until tender and lightly browned.
  • In a large bowl, place orzo, mushroom mixture, pecans, parsley, lemon zest, lemon juice, salt, pepper and remaining oil; toss to combine.


Calories: 327kcal

I’d love to see what you whipped up! Post it on Facebook or Instagram and tag @noobcuisine or use the hashtag #noobcuisine!


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