Creamy garlic mushroom orzo

Creamy garlic mushroom orzo

Tags

Pasta

Cook

Ingredients

  • 8 cloves garlic, minced
  • 4 shallots, finely chopped
  • 600g mixed mushrooms, roughly chopped
  • 240g orzo
  • 1 litre vegetable stock
  • 4 tbsp nooch
  • 4 tbsp vegan yoghurt
  • 12 sprigs thyme, leaves picked
  • 3 tbsp olive oil
  • 2 large garlic cloves, smashed
  • 1 cup panko
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 2 handfuls spinach
  • Zest and juice of 1 lemon
  • Chopped parsley

Steps

  1. Heat olive oil in a large pan with a pinch of salt. Add garlic and shallots and cook until softened and lightly golden. Add the thyme.
  2. Add mushrooms to the pan. Cook until lightly golden.
  3. Add the orzo, mix well and then add the stock and nooch. Simmer until the orzo is al dente and stock has reduced.
  4. Meanwhile heat the olive oil in a medium pan over medium heat. Add the garlic and sauté, stirring often, until fragrant and lightly golden brown.
  5. Add the panko bread crumbs to the pan and stir to coat evenly in the oil mixture.
  6. Continue cooking, stirring and tossing frequently, until deeply golden in colour. Season with the salt and pepper.
  7. Immediately transfer to a large bowl to cool. Discard the garlic.
  8. Stir through the yoghurt, lemon zest and juice and spinach make sure it’s well combined and spinach is wilted.
  9. Sprinkle with parsley and breadcrumbs.