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.
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
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Method Prep:10min › Cook:10min › Ready in:20min
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.
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.
Stir in the butter, sweetcorn, peas, parsley and cooked orzo pasta. Season to taste with salt and pepper and serve immediately.