Mushroom & Walnut Orzetto

Quick, simple, yet classy and delicious, this would make a perfect lunch – for vegan guests too.

Preparation Time: 15min
Cooking Time: 20min
Serves: 4


  • 1tbsp olive oil
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 400g butternut squash, cut into 1cm dice
  • 100g California Walnuts
  • 200g mushrooms, sliced
  • 250g orzo pasta
  • 600ml vegetable stock
  • 1tbsp white wine vinegar
  • 2tbsp chopped parsley

To Make:

  1. Heat the oil in a large frying pan and fry the onion, garlic and squash for 5min.
  2. Stir in the walnuts and mushrooms and cook for 3min.
  3. Add the orzo and stock, cover the pan and simmer for 10min, stirring occasionally until the pasta is tender.
  4. Season and stir in the vinegar and parsley to serve.

Cook’s tip: Try adding some blue cheese at the end of cooking, or sprinkle with Parmesan, for a non-plant based option.