Creamy Orzo with Buttered Breadcrumbs and Mushrooms.
This pasta dish is cozy comfort food - orzo, breadcrumbs, and mushrooms in a creamy sauce.
Ingredients
For the creamy orzo:
- 8 ounces gluten free orzo cooked according to package directions
- 1 ½ cups Daiya Dairy Free Mozzarella Style Shreds
- ⅔ cup non-dairy milk
- 3 Tablespoons vegan buttery spread
- salt and pepper to taste
For the mushrooms:
- 4 cups sliced mushrooms
- 1 Tablespoon olive oil
For the breadcrumbs:
- 1 ½ cups gluten free bread crumbs
- 2 Tablespoons olive oil
- 1 Tablespoon vegan buttery spread
- 1 teaspoon garlic salt
Instructions
- Cook the gluten free orzo according to package directions in a large soup pot.
- While the pasta cooks, saute the sliced mushrooms in the Tablespoon of olive oil in a small skillet over medium low heat.
- Drain the pasta. Add the vegan buttery spread, non-dairy milk, and cheese, and stir over low heat until the cheese is melted.
- 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.
- Divide the cheesy orzo among four bowls. Top with the sauteed mushrooms and the buttered breadcrumbs.
Notes
I used Delallo brand gluten free orzo. If you can't find gluten free orzo, you could make this dish with rice, or a different pasta shape.
Store leftover pasta in an airtight container in the refrigerator. It should stay fresh for about 4 days.
Feel free to add any veggies you like! Try caramelized onions, zucchini, or carrots.
Nutrition
Calories: 649kcalCarbohydrates: 82gProtein: 16gFat: 28gSaturated Fat: 6gSodium: 1120mgPotassium: 481mgFiber: 5gSugar: 4gVitamin A: 620IUVitamin C: 2mgCalcium: 95mgIron: 1.9mg
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