Quick and easy side dish of orzo pasta stirred together with some sautéed mushrooms, garlic, heavy cream and topped with fresh grated parmesan cheese and parsley.
Prep Time5 minutesminutes
Cook Time15 minutesminutes
Total Time20 minutesminutes
Yield 8servings
5 from 2 votes
Ingredients
1lborzo
2Tbspolive oildivided
8ozbaby bella mushroomssliced
1clovegarlicsmashed
1cupheavy cream
1/2cupgrated Parmesan cheese
1/4cupfresh flat-leaf parsleychiffonade
Instructions
In a large stockpot, cook orzo according to package directions until al-dente. Drain and toss with 1 Tbsp of olive oil and set aside.
In a large skillet, add remaining Tbsp of olive oil, sliced mushrooms, and garlic. Season with salt and pepper, to taste.
Heat over medium-high heat, stirring occasionally, until mushroom just begin to wilt; about 5-7 minutes.
Reduce heat to low and add orzo pasta, heavy cream and grated parmesan. Stir to combine and heat slightly, then remove from heat.