Fresh Mint and Mushroom Orzo
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!
- Dairy Free
- Egg Free
- Sugar Free
|12 oz. orzo||½ cup vegetable broth||½ teaspoon sea salt|
|1 tablespoon extra-virgin olive oil||1 tablespoon arrowroot starch||¼ teaspoon crushed red pepper flakes|
|2 cloves garlic, chopped||½ cup non-dairy milk||handful fresh mint leaves, chopped|
|2 portobello mushrooms, chopped||juice from ½ lemon||coarsely ground black pepper|
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 ThisMint 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.