Creamy orzo with buttered breadcrumbs and mushrooms is a comforting vegan dish that’s filling and delicious!
Yes, it’s summer, and we are grilling and eating fresh fruit and salads and ice cream and popsicles, but sometimes you just have a day where you need some comfort food. Something creamy and warm and carb-filled.
A few readers have asked what my favorite brand of gluten free pasta is. Right now I am really enjoying the DeLallo brand. It’s available in most mainstream grocery stores, and it comes in a lot of different shapes. I love that they make a delicious gluten free orzo
As far as breadcrumbs go, you can purchase gluten free breadcrumbs at the store and use those, or you can make your own by saving the ends of gluten free bread and making crumbs in the food processor. If you make the breadcrumbs ahead of time, just store them in the freezer to keep them fresh. It’s definitely less expensive to make your own.
Anyway, this creamy orzo is pretty easy to whip up, although it requires a couple of pans. You do need to attend to the breadcrumbs while you fry them, otherwise they’ll burn right up! And no one wants that. Nothing ruins a recipe faster than burnt breadcrumbs, right? This creamy pasta is easy to make – just add some non-dairy cheese, almond milk, salt, pepper, and vegan buttery spread, and stir it right up!
Top with sautéed mushrooms and the crispy breadcrumbs, and you’re all set. Gluten free/vegan comfort food as easy as 1-2-3!
Creamy Orzo with Buttered Breadcrumbs and Mushrooms.
Ingredients
For the creamy orzo:
- 8 ounces gluten free orzo cooked according to package directions
- 1 1/2 cups Daiya dairy free shredded cheese
- 2/3 cup non-dairy milk
- 3 Tablespoons vegan buttery spread
- salt and pepper to taste
- 4 cups sliced mushrooms
For the breadcrumbs:
- 1 1/2 cups gluten free bread crumbs
- 2 Tablespoons olive oil
- 1 Tablespoon vegan buttery spread
- 1 teaspoon garlic salt
Instructions
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Cook the gluten free orzo according to package directions in a large soup pot.
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While the pasta cooks, saute the sliced mushrooms in a little bit of olive oil in a small skillet over medium low heat.
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Drain the pasta. Add the vegan buttery spread, non-dairy milk, and cheese, and stir over low heat until the cheese is melted.
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In a separate skillet, melt the 2 tablespoons olive oil and the tablespoon of vegan buttery spread. Add the gluten free breadcrumbs and the garlic salt. Cook on medium low heat, stirring often. If you walk away, they will burn! Keep stirring until they are golden brown and crisp.
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Divide the cheesy orzo among four bowls. Top with the sauteed mushrooms and the buttered breadcrumbs.
Enjoy! I hope your weekend has a little comfort in it!
Kelly Roenicke
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I have yet to try the DeLallo brand of gf pasta and I’m anxious to do so! Truthfully, I’ve only tried one brand and liked it, but am absolutely up for making the rounds! Your mushrooms look like insaaaanity!! I’m always up for a bowl of delicious mushroomy orzo, no matter the time of year!
Wow! I am in love with this dish! So many great things going on here…I am such a fan of orzo, and an even bigger fan of mushrooms! This sounds like the perfect comfort food to me. Pinned!
Yum! A big bowl of comforting pasta sounds pretty good to me! Those mushrooms and breadcrumbs look so good!
This is such a homey and comforting pasta dish, Kelly! I adore mushrooms and those buttered breadcrumbs look like the bees knees!
I love the added texture of the buttered breadcrumbs! Looks yummy!
I like orzo but never make it at home. This is a great recipe!
I have never tried orzo but this dish looks really tasty – Thank you for sharing the recipe.
The weather in Sydney is freezing right now, and this screams comfort! YUM!
The recipe sounds wonderful and I’m always looking to find gluten free pasta when I entertain friends who require it. I’ll be on the look out for the DeLallo Brand — thanks for the tip :)