This creamy orzo pasta dish is so easy to make it can be on the table in less than 15 minutes. The light creamy texture compliments the flavour of the Pasta which is cooked in stock and the remaining water used as a base for the sauce. Great served with a crisp salad or just on its own.
250g Dried Orzo Pasta
Boiling Water to cover
2 Chicken or Vegetable Stock Pots
Low Calorie Cooking Spray
1 Small onion finely chopped
1 Teaspoon Lazy Garlic
1 Teaspoon Coarse Black Pepper
4 Tablespoons Single Soya Cream
1/2 Teaspoon Xanthan Gum
Salt to taste
Place the Orzo into a pan and cover with boiling water, bring to the boil and simmer for 10-12 Minutes. Drain into A large bowl or jug, keeping the stock to one side. (Do not pour water over the pasta when draining).
Spray a non stick frying pan with low calorie cooking spray and sauté the onion. Add the mushrooms and Garlic and cook for another couple of minutes. Add the black pepper and 500ml of stock. Bring to the boil then simmer, stirring the sauce to dissolve the xanthan.
Add the Orzo Pasta to the pan and stir gently. Remove from heat and leave to stand for a couple of minutes. Stir again. Season with salt to preferred taste and serve.
Tip: Try using a combination of mushrooms like chestnut and oyster mushrooms or add cooked chicken or ham for an added twist.