This creamy, vegetarian garlic mushroom orzo is ready in 15 minutes and tastes incredible!
For those not in the know, orzo is a rice-shaped pasta, and has such a wonderful texture. With this particular combination – garlic and mushroom, always a winner – it makes a really warming, moreish supper. It keeps well too, so it’s great for meal prepping.
This pasta recipe takes 15 minutes to make, so perfect after a long day, and will serve at least 4. The ingredients are so cheap too, making it a really economical dinner.
You may like these orzo recipes, too:
The Ingredients
- Orzo – easily found at most large supermarkets now. If you want to use a different type of pasta, I’d recommend heading over to my 15 Minute Garlic Mushroom Pasta recipe instead – you’ll need to work slightly differently.
- Olive oil – for cooking the mushrooms and garlic. You could switch for vegetable oil or butter.
- Garlic – you can’t put garlic in a recipe name and not use plenty of garlic!
- Mushrooms – chestnut mushrooms are flavourful and cook nicely here so they are my recommendation, but you can use any tasty variety of mushrooms.
- White wine – completely optional. If you don’t want to use it, you can switch with vegetable stock or even just water.
- Double cream – for that creaminess! I’ve made this recipe before with half fat crème fraiche and it was still nice – so you could use that instead – but for ultimate creaminess, use double cream.
- Parsley – for that wonderful hint of freshness.
Top Tips
- Cooking the orzo Orzo does not take long to cook – just 6 minutes to get it al dente, which I would recommend for this recipe. It’ll suck up the cream and juices.
- Cooking the mushrooms Let the mushrooms cook for long enough that they get a little bit of colour, but be careful not to let the garlic brown – there’s nothing worse than burnt garlic.
- Get ahead This recipe is perfect to meal prep for lunches for the week. Make a big batch of it then store it in the fridge. Microwave individual portions on high for 4 minutes before serving.
Vegetarian Garlic Mushroom Orzo
An easy, creamy vegetarian garlic mushroom orzo that’s ready in 15 minutes!
Start Cooking in Cook Mode
Ingredients
- 500 grams orzo
- 1 tablespoon olive oil
- 6 cloves garlic large
- 250 grams chestnut mushrooms
- 100 ml white wine optional
- 150 ml double cream
- 1 large handful parsley chopped
Instructions
- Put a pan of water on to boil, then add the orzo. It’ll take about 6 minutes to cook – make sure you stir it fairly often, it has a habit of sticking to the bottom.
- Meanwhile, pour the oil into a large saucepan over a medium heat, and add the chopped garlic. Chop the mushrooms and add to the garlic. Cook until the mushrooms have softened (about 5 minutes), then add the wine and allow to simmer down.
- Turn the heat down to low, then add the drained orzo when it’s finished cooking (it’s best to use a sieve to drain it rather than a collander!), the cream and season with salt and pepper, to taste.
- Stir well and allow to heat through, then turn off the heat and stir in the parsley. Done!
More delicious vegetarian recipes with mushrooms:
- Mushroom Stroganoff
- 15 Minute Mushrooms and Stilton on Toast
- Vegan Rich Mushroom Soup
- Fennel, Leek and Mushroom Pasta
- Mushroom, Courgette and Ricotta Pasta
- 15 Minute Creamy Garlic Mushroom Pasta
- Vegan Mushroom and Ginger Stir Fry
- One Pot Mushroom and Thyme Risotto
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