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543 kcal
30 min.
Recipe for Vegan orzo pasta with mushrooms and parsley
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Unlock Fitatu PremiumNaN g
543 kcal
1 kcal
543.4
14.2g
21.9g
71.4g
Ingredients (servings):
1
Converted ingredients are going to appear on the shopping list
- Vegetable broth1× cup (240 g)
- Orzo pasta1× cup (80 g)
- Onion0.5× piece (60 g)
- Carrot1× piece (50 g)
- Mushrooms common1× handful (50 g)
- Olive oil2× tablespoon (20 g)
- Parsley, fresh2× tablespoon (12 g)
- Yeast flakes, inactive1× tablespoon (5 g)
- Garlic1× clove (5 g)
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How to make Vegan orzo pasta with mushrooms and parsley
1. Cook the orzo pasta in salted water according to the package instructions.
2. Clean the mushrooms and slice them. Peel and grate the carrot using a coarse grater. Finely chop the onion, garlic, and parsley.
3. In a pan with heated olive oil, add the onion and garlic. Once they are lightly sautéed, add the mushrooms and grated carrot. Season with salt and pepper and sauté for about 5 minutes, stirring occasionally.
4. Add the orzo pasta to the sautéed vegetables and pour in the vegetable broth. Bring to a boil, then cook on medium heat for about 15 minutes.
5. About 5 minutes before the end of cooking, add the nutritional yeast flakes and parsley (reserve a little for garnish).
6. Serve topped with the remaining parsley.
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