Orzo with Roasted Mushrooms and Feta
Orzo is the perfect pasta for this light dish made with roasted mushrooms and feta. Ideal for lunch or dinner!
Servings: 1 person
- 6-8 chestnut mushrooms quartered
- 4 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp dried Italian herbs
- 75 grams orzo
- 4 handfuls spinach
- 1/2 lemon juice only
- 100 grams feta
Pre-heat your oven to 180C or gas mark 4.
Place the mushrooms on to a baking tray and drizzle over 3/4 of the olive oil and sprinkling over the salt and pepper.
Roast the mushrooms in the centre of your oven for 30 minutes, giving them a shake halfway through cooking and sprinkling over the dried Italian herbs.
When the mushrooms have 15 minutes left, bring a pan of lightly salted water to the boil.
Cook the orzo in the salted water for 10 minutes or until it is al dente.
Drain the pasta and stir through the remaining olive oil and spinach.
Let the spinach wilt using the residual heat from the orzo.
Stir through the roasted mushrooms and feta.
Squeeze the lemon juice over the dish and serve while still warm.
Calories: 1112.5kcal | Carbohydrates: 76.08g | Protein: 31.2g | Fat: 79.25g | Saturated Fat: 23.04g | Cholesterol: 89mg | Sodium: 1263.98mg | Potassium: 1538.07mg | Fiber: 8.15g | Sugar: 10.08g | Vitamin A: 11720.85IU | Vitamin C: 62.39mg | Calcium: 696.15mg | Iron: 6.74mg