This ultra creamy orzo is made with mushrooms and pesto in just one pot! It’s packed with flavor and ready in just under 30 minutes.
A handful of pantry staples like jarred pesto and capers mix with fresh ingredients like baby bell mushrooms and shallots in this flavorful, warming main dish.
While one pot pastas aren’t exactly a traditional way to make Italian food, they sure are convenient (take this one pot vegan sundried tomato pasta, for example). Especially if you live in a dishwasher-less household like mine or you just don’t like doing dishes.
This recipe is really easy to make and is popping with flavor despite the fact that it has only 9 ingredients. Just like with risotto, the starches in orzo make this dish naturally creamy without adding any cream or cheese.
Main ingredients
Orzo: This is a type of pasta that is shaped like a large grain of rice. It can be found in the pasta aisle at most grocery stores. Orzo cooks at a 1:2 ratio, so 1 cup of orzo will need 2 cups of liquid. We’re using vegetable broth for additional flavor, but you can use water in a pinch.
Mushrooms: Baby bella are my go-to due to their rich flavor, but white or crimini mushrooms also work. If you don’t want big pieces of mushrooms in your orzo you can finely chop them up instead of roughly chopping.
Shallots: Substitute with white or yellow onion as needed.
Pesto: While homemade pesto (like my avocado pesto, which is super popular!) is delicious, we’re using jarred store-bought pesto in this recipe to cut down on time. This recipe can be vegan if you use a dairy-free pesto. I also love using jarred pesto in this chickpea salad.
Capers: This ingredient is super salty, so a little goes a long way. I recommend tasting the dish before adding more!
Step by step instructions
- Heat a medium pot over medium-high heat. Once hot, drizzle in 1 tablespoon olive oil. Add the shallots, mushrooms and 1/4 teaspoon salt. Cook until mushrooms are softened, about 8-10 minutes.
- Add remaining 1 tablespoon of olive oil. Once hot, add the orzo. Toast orzo for 2-3 minutes, stirring frequently to prevent sticking. This gives the orzo a nutty flavor.
- Drizzle in a small amount of vegetable broth to deglaze the pot and remove any stuck-on bits of orzo. Add remaining vegetable broth.
- Bring to a boil over high heat. Once boiling, reduce to a simmer over medium-low and cover. Cook until orzo is cooked through, about 10 minutes.
- Once the orzo is cooked through (it should be al dente like pasta), remove the lid and stir in remaining ingredients: pesto, chickpeas, spinach and capers. Serve topped with freshly ground black pepper and additional capers if desired. Enjoy!
I haven’t tested this recipe with anything other than orzo. You should be able to make it with white rice, which cooks with a 1:2 ratio. If you want to use another type of pasta I recommend cooking it separately.
Serving and storage
Make sure to add plenty of freshly ground black pepper and red pepper flakes to each serving. You can also add extra capers to taste.
Leftovers: Keep refrigerated in a closed container for 3-4 days. Reheat on the stove over medium-low heat with a splash of vegetable broth or heat in the microwave.
If you like this recipe you might like this one pot vegetarian chili mac or cheesy taco pasta.
Mushroom and Pesto Orzo
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 1 shallot finely chopped
- 8 ounces baby bella mushrooms roughly chopped
- 1/4 teaspoon coarse salt plus more to taste
- 1 and 1/2 cups orzo
- 3 cups vegetable broth see note #1
- 6 ounces pesto see note #2
- 15 ounce can chickpeas drained and rinsed
- 2 handfuls spinach
- 1 tablespoon capers more to taste
- freshly ground black pepper to taste
- red pepper flakes for serving (optional)
Instructions
- Heat a medium pot over medium-high heat. Once hot, drizzle in 1 tablespoon olive oil. Add the finely chopped shallots, mushrooms and 1/4 teaspoon salt. Cook until mushrooms are softened, about 8-10 minutes.
- Add remaining 1 tablespoon of olive oil. Once hot, add the orzo. Toast orzo for 2-3 minutes, stirring frequently to prevent sticking.
- Drizzle in a small amount of vegetable broth to deglaze the pot and remove any stuck-on bits of orzo. Add remaining vegetable broth.
- Bring to a boil over high heat. Once boiling, reduce to a simmer over medium-low and cover with a lid. Simmer un the orzo is cooked through, about 10 minutes.
- Once the orzo is cooked, remove the lid and stir in remaining ingredients: pesto, chickpeas, spinach and capers. Cook uncovered on low until the spinach is wilted and the pesto is warmed. Serve topped with freshly ground black pepper, red pepper flakes and additional capers if desired. Serve hot.
Video
Notes
- Vegetable broth: I use reduced sodium broth for better control over the salt content. This is reflected in the nutrition facts. You can use water but may need to adjust the seasons.
- Pesto: Jars vary in size but anywhere around 6-7 ounces works. You can also use homemade pesto.
- Leftovers: Keep refrigerated in a closed container for 3-4 days. Reheat on the stove over medium-low heat with a splash of vegetable broth or heat in the microwave.
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