Butter Parsley Orzo

    20 min

    This pasta dish is quick and easy to make, low budget and delicious! Orzo is tossed with sweetcorn, peas, mushrooms, butter and chopped flat leaf parsley.

    59 people made this

    Serves: 4 

    • 150g orzo pasta
    • 1 1/2 tablespoons extra-virgin olive oil
    • 225g fresh mushrooms, sliced
    • 1/4 teaspoon onion powder
    • salt and pepper to taste
    • 1 1/2 tablespoons melted butter
    • 75g frozen sweetcorn, thawed
    • 75g frozen peas, thawed
    • 2 tablespoons chopped fresh flat-leaf parsley

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a large pot of lightly salted water to the boil over high heat. Add the orzo pasta and cook until al dente, 6 to 7 minutes; drain.
    2. Heat the olive oil in a large frying pan over medium-high heat. Add the mushrooms and season with onion powder, salt and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes.
    3. Stir in the butter, sweetcorn, peas, parsley and cooked orzo pasta. Season to taste with salt and pepper and serve immediately.
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