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Creamy Orzo & Mushrooms with sun-dried tomatoes & mozzarella cheese

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Prep Time 25 minutes
Cook Time 40 minutes
Servings 2
Calories 52 kcal

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