Mushroom & Butter Bean Orzo |
Couscous is an adequate substitute for orzo pasta in this recipe – just don't scrimp on the fresh herbs at the end.
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Total Time: 30 Minutes
Serves 4


  • 250g of portobello mushrooms, chopped
  • 1 tin of butter beans, drained or 100g dried, soaked overnight and cooked until soft
  • 1 tbsp of smoked paprika
  • 150g of orzo pasta (you could substitute rice or giant cous cous or broken spaghetti)
  • 1 onion, roughly chopped
  • 1 clove of garlic, finely sliced
  • 3 tbsp of olive oil
  • 2 tbsp of tomato purée
  • Salt and pepper to season


  1. Bring a saucepan of water to the boil and add the orzo. Cook according to the instructions on the packet and drain, reserving about half the cooking liquid.
  2. Meanwhile, heat a sauté pan with the olive oil and add the onion, garlic and paprika. Season with salt and cook on a medium heat for about five minutes until soft.
  3. Add the mushrooms, stir well and cook until soft. You could also add a splash of red wine now if you fancy.
  4. Tip in the butter beans and tomato purée then add the orzo with the reserved cooking water. Gently mix all together and cook for a few minutes. Serve with lots of chopped fresh parsley if you have any.

Recipe courtesy of

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