This mushroom orzo recipe is a cozy, one-pot meal that’s creamy, nourishing, and ready in under 30 minutes—perfect for a heart-healthy dinner that doesn’t sacrifice flavor.
For more easy pasta recipes, check out baked feta pasta, angel hair pasta, marry me orzo, and lemon orzo.
A Comforting, Creamy Dinner That’s Good for You Too
If you’re looking for a comforting dinner that’s quick, wholesome, and full of flavor, this creamy mushroom orzo with peas is it. Made in just one pot and ready in under 30 minutes, it’s a simple pasta dinner that feels indulgent—but is actually light, heart-healthy, and fiber-rich. 🍄
Packed with mushrooms for earthy depth and peas for a boost of plant-based protein, this dish proves you don’t need cream to make something creamy. Just good parmesan, a knob of butter, and a gentle stir create a luscious texture that’s perfect for a cozy plant-based pasta recipe.
Louise and I love recipes like this when we want something nourishing but quick—especially after a busy day. It’s easy to customize, family-friendly, and ideal for a weeknight vegetarian dinner you’ll make again and again.
Ingredients
Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.
- Extra virgin olive oil: Adds richness. Swap with avocado oil or butter for a budget-friendly pasta recipe.
- Yellow onion: Builds savory depth. Red onion or shallot work too.
- Garlic: Grated or pressed for bold flavor. Use garlic powder if needed, though fresh is best for a flavorful vegetarian orzo pasta.
- Mushrooms: Cremini, button, or mixed mushrooms add umami. Try portobello, shiitake, or canned mushrooms for a pantry staple pasta recipe.
- Orzo pasta: Cooks fast and turns creamy. Use pearl couscous, ditalini, or small shells if needed.
- Vegetable broth: Infuses flavor and helps orzo cook risotto-style. Water with bouillon or chicken broth (if not vegetarian) also works.
- Frozen peas: Add color, sweetness, and plant-based protein. Try edamame, spinach, or finely diced zucchini.
- Grated parmesan: Melts in for creamy, nutty flavor. Sub with pecorino, grana padano, or vegan parm for a high protein vegetarian meal.
- Unsalted butter: Rounds out the dish. Use vegan butter or more olive oil for a lighter option.
- Fresh parsley: Finishes the dish with brightness. Swap with basil, chives, or dried herbs.
- Lemon (zest and juice): Optional, but adds a fresh lift. A splash of vinegar works in a pinch.
- Salt and black pepper: Essential seasoning. Add red pepper flakes if you like heat.
How to Make Mushroom Orzo
1. Sauté the Aromatics
Heat 2 tablespoons of olive oil in a large skillet or pot over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until soft and golden. Stir in the grated garlic and cook for 30 seconds, just until fragrant.
2. Cook the Mushrooms
Add the sliced mushrooms and sauté for 5 to 7 minutes, until browned and most of their moisture has evaporated. Season with a little salt and pepper to build flavor.
3. Toast the Orzo
Stir in the orzo pasta and toast it for 1 minute, stirring often. This adds a nutty flavor and helps keep the texture nice and chewy.
4. Simmer Until Tender
Pour in the vegetable broth and bring it to a gentle simmer. Reduce the heat to low, cover, and cook for about 5 minutes, stirring occasionally. The orzo should be nearly cooked and most of the broth absorbed.
5. Finish with Peas and Cheese
Add the frozen peas and cook for 1 to 2 minutes until heated through. Turn off the heat and stir in the grated parmesan, butter, chopped parsley, lemon zest, and a squeeze of lemon juice if using. Stir until everything melts together into a rich, creamy orzo without cream.
Taste and adjust seasoning. Serve hot for an easy, satisfying meatless weeknight dinner.
Tips
- Use a wide skillet or sauté pan: This gives the mushrooms space to brown instead of steam, building rich flavor at the base of this one pot pasta dinner.
- Toast the orzo briefly: Just 1 minute of toasting in the pan enhances the nutty flavor and prevents the pasta from turning mushy.
- Stir often while simmering: Orzo can stick to the bottom of the pan easily. Give it a good stir every couple of minutes to keep it creamy and smooth.
- Don’t overcook the peas: Add them at the very end to keep their bright green color and natural sweetness. They also boost the protein in this easy orzo recipe.
- Add more broth if needed: If the orzo is still a bit firm after the liquid has absorbed, stir in extra broth or hot water, a splash at a time.
- Finish off the heat: Turn off the heat before adding cheese and butter. This keeps the parmesan from clumping and helps create a silky texture.
- Taste and adjust: Before serving, always check for salt, pepper, and acidity (a little lemon goes a long way).
- Make it your own: Add chopped spinach, sun-dried tomatoes, or even white beans for variation. It’s a flexible 30 minute orzo dinner that adapts to what you have.
Frequently Asked Questions
Yes! While orzo gives the dish a creamy, risotto-like texture, you can use small pasta shapes like ditalini, pastina, or pearl couscous. Just adjust the cooking time and broth as needed. Orzo is great because it cooks fast.
Absolutely. Swap the butter for a plant-based alternative and use a dairy-free parmesan-style cheese. It becomes a cozy, protein-rich plant-based pasta recipe that’s still super satisfying.
Not at all. Frozen mushrooms are a great alternative to fresh! Just be sure to cook them well and sauté until nicely browned.
Frozen peas are easy and add color and protein. You can also try chopped spinach, edamame, or even canned white beans for variety.
Yes! Store leftovers in the fridge for up to 3 days. Add a splash of broth or water when reheating to bring back the creamy texture.
Totally! It’s a simple pasta dinner with mild flavors that kids usually love—cheesy, creamy, and packed with soft pasta and veggies.
More Easy Pasta Recipes
- Lemon ricotta pasta
- Broccoli pasta
- Orzo salad
- Zucchini pasta
- Asparagus pasta
- Tofu pasta
- Miso pasta
- Sun-dried tomato pasta
If you tried this Mushroom Orzo recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!
The One-Pot Mushroom Orzo That’s Taking Over Our Weeknights
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion finely chopped
- 3 cloves garlic grated or pressed
- 1 pound mushrooms sliced – cremini, white button, or a mix
- 1½ cup orzo pasta
- 4 cups vegetable broth or more if necessary
- 1 cup frozen peas
- ¾ cup grated parmesan or non-dairy cheese
- 3 tablespoons unsalted butter or non-dairy butter
- 2 tablespoons fresh parsley chopped
- 1 lemon optional zest and juice
- ½ teaspoon salt and black pepper to taste
Instructions
- Sauté Aromatics: Heat 2 tablespoons extra virgin olive oil in a large skillet. Cook 1 yellow onion (chopped) for 3–4 minutes, then stir in 3 cloves garlic (grated) for 30 seconds.
- Cook Mushrooms: Add 1 pound mushrooms (sliced) and sauté for 5–7 minutes until browned. Season with a pinch of salt and pepper.
- Toast Orzo: Stir in 1½ cup orzo pasta and toast for 1 minute, stirring often.
- Simmer: Pour in 4 cups vegetable broth, bring to a simmer, cover, and cook for 5 minutes. Stir occasionally.
- Finish: Add 1 cup frozen peas and cook 1–2 minutes. Off heat, stir in ¾ cup grated parmesan, 3 tablespoons unsalted butter, 2 tablespoons fresh parsley, the zest of 1 lemon, and a squeeze of its juice. Stir until creamy, adjust for salt, and serve warm.
Notes
- Olive oil → Swap with avocado oil or butter
- Yellow onion → Try red onion or shallot
- Garlic → Use garlic powder if needed
- Mushrooms → Sub with portobello, shiitake, or canned
- Orzo → Use pearl couscous, ditalini, or small shells
- Veggie broth → Water + bouillon or chicken broth
- Frozen peas → Try edamame, spinach, or zucchini
- Parmesan → Use pecorino, grana padano, or vegan parm
- Butter → Swap with vegan butter or more olive oil
- Parsley → Sub with basil, chives, or dried herbs
- Lemon → Use a splash of vinegar instead
- Salt & pepper → Add red pepper flakes for heat
- Use a wide pan for better mushroom browning—no soggy steam here!
- Toast the orzo for 1 minute to boost flavor and improve texture
- Stir often to prevent sticking and keep the orzo creamy
- Add peas last to keep them bright, sweet, and protein-packed
- Splash in extra broth if the orzo needs more time or liquid
- Turn off the heat before adding butter and cheese for a smooth finish
- Taste and tweak—salt, pepper, and a squeeze of lemon make it pop
- Make it yours with spinach, sun-dried tomatoes, or white beans
Nutrition
Hi! We are Nico & Louise
We’re here to share delicious, easy, and healthy plant-based recipes (vegetarian & vegan) 🌿✨.
Welcome to our blog, we are glad you are here.
Easy delicious and full of flavour. I made it with Israeli couscous and loved it
Probably about a cup too much liquid. The orzo was cooked before all the liquid could be absorbed. Shame as the flavour is good
So easy and delicious, thanks!
Made this tonight and it was yummy.
I love risotto but this is similar without all the stirring!
Only used about 2 1/2 c of stock.
Is the orzo all ready pre cooked in this receipt?
Hi KP,
The orzo is not pre-cooked, when you see the recipe instructions (click “jump to recipe”), you can follow the steps to ad ingredients and cook the orzo with mushrooms and peas. It is easy and takes just about 20 minutes. Enjoy!
I loved the lemon orzo dish but this one I love even more. Thanks for another great quick and flavorful meal. My husband is scraping his bowl!
Haha, bowl scraping is the best compliment! Thanks, Sylvia, that makes me so happy to hear.
All the best to you and hubby,
Louise
Just made this for dinner and it turned out so creamy and flavorful without any cream. Love how easy it was. Definitely going into our weeknight rotation.
Thanks so much, Geraldine! We’re really happy you enjoyed it—nothing beats an easy, cozy dinner like this one. 🍽💛