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Cheesy Kale Mushroom Orzo
This creamy and comforting pasta dish combines fresh greens and mushrooms with parmesan.
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Prep Time
10
minutes
mins
Cook Time
18
minutes
mins
Course
Main Course
Servings
4
Equipment
1 stock pot
1 deep saute pan
Ingredients
US Customary
Metric
1x
2x
3x
▢
2
cups
orzo pasta cooked, plus some of the pasta water reserved
▢
3
tbsp
olive oil
▢
1
bunch
scallions, chopped
▢
2
cups
baby bella mushrooms, sliced
▢
2
tbsp
tomato sauce
▢
4
cups
kale, chopped
▢
1
cup
freshly grated parmesan, plus extra for serving
▢
3
tbsp
fresh parsley
▢
1
tbsp
salt
▢
1
tsp
black pepper
▢
poached eggs, optional
Instructions
▢
Cook orzo according to the package directions for al dente in salted water. Reserve some of the cooking water when draining.
▢
Heat a deep skillet over medium heat with the olive oil.
▢
Add the scallions and saute for a couple of minutes until tender and fragrant.
▢
Add the mushrooms and tomato sauce, stirring to combine. Saute until the mushrooms are tender.
▢
Add in the kale, salt, and pepper and continue to stir until its wilted.
▢
Add in the orzo, parmesan, and reserved pasta water, stirring to combine and melt the cheese. You can add additional pasta water if desired.
▢
Sprinkle with fresh parsley.
▢
Serve with a poached egg and more parmesan cheese if desired.
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