Mushroom & Walnut Orzetto

Course dinner, Main Course
Keyword Mushroom, walnut
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Calories 511kcal


  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 clove garlic finely chopped
  • 400 g butternut squash cut into 1cm dice
  • 100 g California Walnuts
  • 200 g mushrooms sliced
  • 250 g orzo pasta
  • 600 ml vegetable stock
  • 1 tbsp white wine vinegar
  • 2 tbsp chopped parsley


  • Heat the oil in a large frying pan and fry the onion, garlic and squash for 5 minutes. Stir in the walnuts and mushrooms and cook for 3 minutes.
  • Add the orzo and stock, cover the pan and simmer for 10 minutes, stirring occasionally until the pasta is tender. Season and stir in the vinegar and parsley to serve.

Cooks tip

  • Try adding some blue cheese at the end of cooking or sprinkle with Parmesan for a non-plant based option.


Serving: 348g | Calories: 511kcal | Carbohydrates: 59g | Protein: 15g | Fat: 22g | Saturated Fat: 2.9g | Fibre: 8g | Sugar: 9.6g


Salt: 0.18g
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