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Green peas and mushroom orzo serve in a black bowl.
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Vegan mushroom orzo with green peas

This vegan mushroom orzo with green peas is a delicious one-pot recipe that can be prepared in less than 30 minutes. Perfect for every occasion, this comforting dish is irresistibly delicious.
Course Main Course
Cuisine Italian
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Calories 337kcal

Equipment

  • 1 large skillet, pan, or cooking pot
  • 1 Spatula
  • Chopping board and knife

Ingredients

  • 250 grams uncooked orzo
  • 250 grams button mushrooms sliced
  • 150 grams green peas around 1 cup
  • 1 medium red onion finely chopped
  • 3-4 cloves of garlic finely chopped
  • ¼ cup roughly chopped fresh cilantro or parsley
  • 1 vegetable bouillon cube
  • ½ cup any tomato-based pasta sauce of choice around 120 grams
  • 1 tablespoon dried oregano
  • ½ teaspoon red chili flakes adjust to taste
  • ¼ teaspoon ground black pepper
  • Salt to taste
  • 1 tablespoon olive oil
  • 5 cups water or as required to cook orzo

Instructions

  • Heat oil in a large pan. Add chopped onion
  • Saute onion until it turns translucent.
  • Add finely chopped garlic and a crumbled bouillon cube. Saute for about a minute.
  • Add sliced mushrooms and saute on medium-high heat for 2-3 minutes or until the mushrooms start releasing moisture.
  • Add green peas and cook until the peas and mushrooms are cooked well.
  • Add pasta sauce, red chili flakes, dried oregano, ground black pepper, and salt. Cook for a minute.
  • Add orzo and cook with the sauce and vegetables for 1-2 minutes without adding the water.
  • Add water and mix. Cook uncovered on medium heat for around 10-12 minutes or until the orzo is cooked and the liquid is absorbed. Keep stirring in between.
  • Garnish with finely chopped fresh cilantro or parsley. Mix and turn off the heat.

Video

Notes

  1. Feel free to use any tomato-based pasta sauce of choice. Store-bought or homemade sauce, both are fine.
  2. Pasta sauce will also have salt in it so add extra salt carefully.
  3. Adding pasta sauce to this mushroom orzo is optional, it can be made without the sauce too. You can also use crushed tomatoes or passata instead of pasta sauce.
  4. You may adjust the amount of water depending on the consistency of the dish you want to get. With the amount of ingredients that I have shared in the recipe card, you will get a risotto-like consistency. If you prefer a drier orzo, add less water and if you want to make it soupy, add more water.
  5. Instead of using vegetable bouillon cube and water, you can also use vegetable stock in this recipe. For a richer mushroom flavor, orzo can be cooked in mushroom stock too.
  6. Feel free to add more vegetables of choice like carrots, beans, or broccoli. Sweet corn kernels can also be added. Ingredients like cooked white beans, kidney beans, or sun-dried tomatoes, can be added too.
  7. You can also add leafy greens like fresh spinach. Both regular spinach and baby spinach are fine.
  8. Non-vegans who prefer a more creamy and cheesy orzo pasta recipe may add heavy cream, butter, or cream cheese once the orzo is cooked.
  9. Add fresh lemon juice or lemon zest after turning off the heat to give a refreshing taste to the mushroom orzo.
  10. For a healthier version, use whole wheat orzo. However, whole wheat orzo takes a slightly longer time to cook so it will also need more liquid.
  11. Gluten-free orzo is also available in the market these days, so if you are on a gluten-free diet, use that.
  12. More recipe tips and tricks are shared in the post above, please follow them to make this dish.

Nutrition

Calories: 337kcal | Carbohydrates: 60g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 345mg | Potassium: 597mg | Fiber: 6g | Sugar: 7g | Vitamin A: 584IU | Vitamin C: 21mg | Calcium: 70mg | Iron: 3mg