Butter Parsley Orzo

Butter Parsley Orzo


58 people made this

About this recipe: 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.


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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Reviews (1)


Loved this and so easy to make. - 30 May 2014

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