Called ‘pastina’ by Italians, which means little pasta, these springy, rice-shaped grains of pasta will form the base of your meal today. Coated in crème fraîche and loaded with sun-dried tomatoes, NOMU Italian Rub-spiced mushrooms, earthy spinach, peppery basil, & cheese, everyone at the table will be more than satisfied with this superb supper.
Creamy Orzo & Mushrooms with sun-dried tomatoes & mozzarella cheese
Ingredients
- 200 ml Orzo Pasta
- 250 g Button Mushrooms wipe clean & roughly slice
- 20 ml NOMU Italian Rub
- 1 Onion peel & finely dice
- 1 Garlic Clove peel & grate
- 40 g Sun-dried Tomatoes roughly chop
- 40 g Spinach rinse
- 100 ml Crème Fraîche
- 60 g Grated Mozzarella Cheese
- 5 g Fresh Basil rinse, pick & roughly tear
Instructions
- O-YUM ORZO Bring a pot of salted water to a boil for the orzo. Cook the orzo until al dente, 10-12 minutes. Drain, reserving a cup of the pasta water, and toss through a drizzle of olive oil.
- MMMUSHROOMS Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mushrooms and ½ the NOMU rub until golden,
- 5-6 minutes (shifting occasionally). Remove from the pan, season and set aside.
- FLAVOURFUL VEGGIES Return the pan to medium heat with a drizzle of oil. When hot, fry the diced onion until golden, 45 minutes (shifting occasionally). Add the grated garlic and the remaining NOMU rub and fry until fragrant, 30 seconds - 1 minute (shifting constantly). Mix through the chopped sun-dried tomatoes, the rinsed spinach and the cooked orzo until combined and the spinach is wilted. Remove from the heat and mix in the crème fraîche, ½ the cooked mushrooms, the grated cheese and ½ the torn basil until combined. Season and loosen with the reserved pasta water until desired consistency.
- SET THE TABLE Serve up the creamy orzo and top with the remaining mushrooms. Garnish with the remaining basil and dig in!
Notes
