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.
Serves 4
Total Time
30 Minutes
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
Step 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.

Step 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.

Step 3

Add the mushrooms, stir well and cook until soft. You could also add a splash of red wine now if you fancy.

Step 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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