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Fresh Mint and Mushroom Orzo

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We guarantee you’re going to amore this new dish! Orzo, meaning barley in Italian, is a form of short pasta that often gets over looked in the grocery aisle – that’s until now! When made with this creamy mushroom and mint, non-dairy sauce, this dish will satisfy your need for pasta without the guilt. Pair it with your grilled meats, or enjoy on it’s own – seeing as you’re splurging, we may as well tell you - we hear it goes great with a glass of Italian vino!

Serves 3-5
  • Dairy Free
  • Egg Free
  • Sugar Free
  • Vegetarian


12 oz. orzo½ cup vegetable broth½ teaspoon sea salt
1 tablespoon extra-virgin olive oil1 tablespoon arrowroot starch¼ teaspoon crushed red pepper flakes
2 cloves garlic, chopped½ cup non-dairy milk handful fresh mint leaves, chopped
2 portobello mushrooms, choppedjuice from ½ lemoncoarsely ground black pepper


  1. Following the directions on the package, bring some water and salt to a boil in a large pot. Pour in the orzo and bring back to a boil. Orzo will be cooked when it is still firm, but tender – al dente! Strain out any extra water and set pasta aside.
  2. As the orzo is cooking, heat up the olive oil in a frying pan over medium heat. You will want to add in the minced garlic, sautéing slightly before adding in your mushrooms and cooking until golden brown and tender.
  3. In a small bowl, stir in broth and starch. Pour contents into the frying pan with your mushrooms. Bring mixture to a boil, stirring constantly.
  4. Finally, bring the non-dairy milk and lemon juice to a simmer. Add in your seasonings of salt, pepper and red chili flakes. Tip: This is your sauce, so you will want it to thicken up a bit. If it’s not happening after it comes to a boil and simmers, add in a little more starch, whisking regularly.
  5. Now that your sauce is thickened, remove it from the stovetop and set aside. Stir in your mint and add your pasta. Stir to make sure everything is evenly coated.
  6. Serve warm!

Make It This Way

If you don’t have portobello or you’re simply not a fan, you are welcome to use any type of mushroom you choose. Remember to use unsweetened non-dairy milks, such as rice, hemp, soy, almond or coconut.

Try This

Mint can be a very distinctive taste, and if you’re not a fan of it that’s not a problem. Try switching it out for another fresh herb with equal amounts of flavor, such as thyme, basil or oregano. Serve as a main dish or as a side.
Nutritional Information

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