Mushroom Pasta Pilaf
Rich, comforting, and bursting with earthy flavors, this Mushroom Pasta Pilaf brings a creative twist to traditional pilaf recipes by incorporating tender orzo or ditalini pasta with hearty baby bella mushrooms. Perfectly seasoned with garlic, thyme, and a touch of parmesan, this one-pot wonder is simmered in savory vegetable broth until it reaches creamy perfection. The dish is elevated with a sprinkle of fresh parsley and an optional splash of lemon juice for a zesty finish, making it an irresistible vegetarian option or versatile side dish. Ready in just 40 minutes, this recipe is ideal for busy weeknights and sure to become a household favorite.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 12 ounces baby bella (cremini) mushrooms, sliced
- 1 teaspoon dried thyme
- 1.5 cups uncooked small pasta (orzo or ditalini)
- 3.5 cups vegetable broth (or chicken broth for a non-vegetarian option)
- 0.5 cups parmesan cheese, grated
- 0.25 cups fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper, freshly ground
- 1 teaspoon lemon juice (optional, for serving)
Instructions
In a large, deep skillet or pot, melt the butter with the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sliced mushrooms to the skillet and cook, stirring occasionally, for 6-8 minutes, or until the mushrooms are golden and their moisture has evaporated.
Sprinkle in the dried thyme and mix well to combine.
Push the mushroom mixture to one side of the skillet and add the uncooked pasta to the empty side of the pan. Toast the pasta for 2-3 minutes, stirring occasionally, until lightly golden.
Pour in the vegetable broth and stir well, ensuring the pasta is evenly distributed.
Season the mixture with salt and black pepper. Bring the liquid to a gentle boil, then reduce the heat to low and cover the skillet with a lid.
Allow the pasta to simmer for 15-18 minutes, stirring occasionally, until the liquid is absorbed and the pasta is tender.
Remove the skillet from the heat and stir in the grated parmesan cheese and chopped parsley.
Taste and adjust seasoning if needed. Optionally, add a splash of lemon juice for a bright, zesty finish.
Serve warm, garnished with additional parsley and parmesan if desired. Enjoy your Mushroom Pasta Pilaf!
Nutrition Facts
Calories |
1949 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.8 g | 72% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 5235 mg | 228% | |
| Total Carbohydrate | 295.5 g | 107% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 22.9 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 747 mg | 57% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 3055 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
