Called ‘pastina’ by Italians, which means ‘little pasta’, these springy, rice-shaped grains of pasta will form the base of your meal today, Chef. 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
Creamy Orzo & Mushrooms
with sun-dried tomatoes & mozzarella cheese
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Button Mushrooms
- Creme Fraiche
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Grated Mozzarella Cheese
- NOMU Italian Rub
- Onion
- Onions
- Orzo Pasta
- Spinach
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Seasoning (salt & pepper)
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, 4-5 minutes (shifting occasionally). Add the grated garlic and the remaining NOMU rub and fry until fragrant, 30-60 seconds (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!
Orzo Pasta - 100ml
Button Mushrooms - 125g
NOMU Italian Rub - 10ml
Onion - 1
Garlic Clove - 1
Sun-dried Tomatoes - 20g
Spinach - 20g
Crème Fraîche - 50ml
Grated Mozzarella Cheese - 30g
Fresh Basil - 3g
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, 4-5 minutes (shifting occasionally). Add the grated garlic and the remaining NOMU rub and fry until fragrant, 30-60 seconds (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!
Orzo Pasta - 200ml
Button Mushrooms - 250g
NOMU Italian Rub - 20ml
Onion - 1
Garlic Clove - 1
Sun-dried Tomatoes - 40g
Spinach - 40g
Crème Fraîche - 100ml
Grated Mozzarella Cheese - 60g
Fresh Basil - 5g
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, 6-7 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, 6-7 minutes (shifting occasionally). Add the grated garlic and the remaining NOMU rub and fry until fragrant, 30-60 seconds (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!
Orzo Pasta - 300ml
Button Mushrooms - 375g
NOMU Italian Rub - 30ml
Onions - 2
Garlic Cloves - 2
Sun-dried Tomatoes - 60g
Spinach - 60g
Crème Fraîche - 150ml
Grated Mozzarella Cheese - 90g
Fresh Basil - 8g
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, 6-7 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, 6-7 minutes (shifting occasionally). Add the grated garlic and the remaining NOMU rub and fry until fragrant, 30-60 seconds (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!
Orzo Pasta - 400ml
Button Mushrooms - 500g
NOMU Italian Rub - 40ml
Onions - 2
Garlic Cloves - 2
Sun-dried Tomatoes - 80g
Spinach - 80g
Crème Fraîche - 200ml
Grated Mozzarella Cheese - 120g
Fresh Basil - 10g
Woolies Products in this dish
