Orzo Pasta with Mushrooms
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.
- 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.
MADE ANY OF THESE RECIPES?
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