Cooking doesn’t get easier than my One Pot Mushroom Orzo Pasta recipe! This 15 minute meal is a hearty vegetarian dinner.
I don’t know about you, but I’m all about a healthy, fresh 15 minute dinner. Bonus points if it’s hearty enough to fill the hubs AND only requires a little clean up.
My creamy, delicious One Pot Mushroom Orzo pasta recipe fits the bill perfectly.
Dinner seriously doesn’t get easier than this. I buy the portobello mushrooms already sliced so the only prep work is slicing the zucchini and rinsing a can of white beans.
The rest is just measuring and dumping in a pot.
I bring it all to a boil and allow it to simmer for about 10 minutes.
Stay close and kept stirring, because it will stick to the bottom. But that is the only hard part. Use a non-stick pot if you have one.
The pasta absorbs the vegetable broth and the veggies cook at the same time.
And remember how I said it’s creamy? It only looks and tastes indulgent! The creaminess comes from adding Greek yogurt at the end. There is also just a quarter cup of fresh Parmesan. It’s just enough to get the flavor, without really bulking up the calories.
See how delicious and sinful the mushroom orzo pasta looks! It honestly tastes like I added cream instead of just yogurt.
This is an all around great vegetarian meal because the beans, mushrooms AND Greek yogurt add protein. The zucchini is packed with vitamins. Finally, the orzo base ensures it’s a filling dinner.
- 1 pound orzo pasta
- 5 cups high quality vegetable broth
- 8 ounces sliced portobello mushrooms
- 2 small zucchini cut in thin half moons
- 1 can white beans rinsed and drained
- 1 teaspoon minced garlic
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt or to taste
- 1/2 teaspoon pepper or to taste
- 1/4 cup plain Greek yogurt
- 1/3 cup fresh grated Parmesan
- optional garnish: additional Parmesan and chopped parsley
- Add the orzo, broth, mushrooms, zucchini, white beans, garlic, thyme, basil, organo, salt and pepper to a large pot and bring to a boil. Stir.
- Reduce heat to a simmer and allow to cook uncovered until liquid absorbs. Stir frequently to keep from sticking. Pasta should be tender in 9-11 minutes, but may vary from brand of pasta. Check the pasta near the end of the cooking time to reach desired tenderness. I like mine to still have an al dente bite.
- Remove from heat and stir in Greek yogurt and Parmesan.
- Serve with a garnish of Parmesan and chopped parsley.
A non-stick pot will help with the sticking! But don't forget to stir all the way to the bottom.
Like my 15 Minute Mushroom Orzo Pasta recipe? I’d love it if you could pin this to your favorite recipe board. Thank you!
Thanks for stopping by today! Tomorrow I’m sharing the top 10 things to do in Grenada.
I’m linking up with: Thinking Out Loud Thursday, Meatless Monday with Sarah and Deborah, Meatless Monday with Annmarie and Rachel Delicious Dish Tuesday, What’s Cookin’ Wednesday, Full Plate Thursday with Miz Helen, FoodFriDIY, Foodie Friday, and the Weekend Potluck. Thanks so much ladies for the link up parties!
Do you have a favorite quick meal?