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One Pot Orzo Pasta with Mushrooms and Veggies – Vegetarian

Ready in

40 mins

Cuisine

Italian

Prep Time

15 min

Cook Time

25 min

Serving

4 People

Calories / Serving

~450 kcal
Recipe by Chef Gastro Guru's Kitchen on YouTube
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Measurements
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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. 1

    Sauté Onion and Garlic

    Heat 2 tablespoons of olive oil in a hot pan over medium heat. Add 1 small chopped onion and sweat it until the raw taste goes out, about . Then, add 2 large cloves of chopped garlic and cook briefly, ensuring it doesn't burn.

  2. 2

    Cook Mushrooms

    Add 8 ounces of pre-sliced cremini mushrooms and 2 tablespoons of butter to the pan. Cook for about until the mushrooms soften, change color, and cook down.

  3. 3

    Toast Orzo and Add Celery

    Add 1 cup of orzo pasta to the pan and mix it well with the onion, garlic, mushroom, olive oil, and butter mixture. the orzo slightly. Then, add 2 stalks of chopped celery and mix.

  4. 4

    Season and Add Broth

    Season the mixture with salt and freshly crushed black pepper to taste. Pour in 2 cups of vegetable broth, stirring slowly to combine all ingredients. Bring the mixture to a .

  5. 5

    Cook Orzo to Al Dente

    Cook the orzo for approximately , or until it is and has absorbed most of the vegetable broth, becoming starchy. Stir occasionally to prevent sticking.

  6. 6

    Add Herbs and Spinach

    Stir in 1 teaspoon of dried thyme to give the dish an earthy flavor. Add 2 cups of baby spinach leaves and mix, allowing them to wilt down for a couple of minutes, adding freshness to the pasta.

  7. 7

    Serve

    Once the spinach has wilted and the orzo is perfectly cooked, transfer the one-pot orzo pasta to a serving dish. Garnish generously with grated Parmesan cheese and serve immediately. Bon appétit!

Before You Cook

Helpful details before you start
Spice LevelMild
Black pepper
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 3 swaps
  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)
  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)
  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)
Ingredient Substitutions
  • No Onion?

    • 1 tbsp onion powder (per medium onion)
    • 3 tbsp dried minced onion
    • Shallots or leeks (1:1)
  • No Garlic (fresh)?

    • 1/4 tsp garlic powder (per clove)
    • 1/2 tsp garlic granules (per clove)
  • No Butter?

    • 3/4 the amount of olive oil (for cooking, not baking)
    • Equal parts ghee — Slightly nuttier flavor.
    • Equal parts coconut oil (in baking)
AllergensThis recipe contains gluten and dairy.
glutendairy

Variations

Simple ways to adapt this recipe.

  • 1
    Add peas or cherry tomatoes for extra vegetablesCustomise
  • 2
    Use chicken broth instead ofDietary option

    Use chicken broth instead of vegetable broth if not making it vegetarian.

Helpful Tips

Small details that can improve the final result.

  • 1
    Ingredient noteYou Can Add Shallots Instead

    You can add shallots instead of onions for a milder flavor.

  • 2
    TipBe Careful Not to Burn

    Be careful not to burn the garlic as it cooks quickly.

  • 3
    Flavour tipAdjust Salt and Pepper to

    Adjust salt and pepper to your taste throughout the cooking process.

Your Notes

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