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
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.