Meaty mushrooms cooked down in sweet marsala wine, tossed with creamy white beans, orzo and lots of salty parmesan. This 15 minute meal is a weeknight plant-based dream and you are going to love it!

INGREDIENTS – serves 2 as a main, 4 as a side

1 1/2c dry orzo

2T olive oil or butter
8 crimini mushrooms, sliced
8 shitake mushrooms, sliced
1/2c marsala wine
1/2c broth
1 1/2c white beans, cooked or 1 can, drained
1/4c pasta water
1/2c parmesan
1t balsamic


Bring a pot of salted water to boil, cook orzo until al dente, reserving 1/4c of the pasta water.

Saute mushrooms in olive oil on med-high 3-4 minutes until lightly browned. Deglazed with marsala wine, scraping any bits off the bottom. Pour in broth, simmer for 3-5 minutes until reduced by half. Stir in the white beans then dump the cooked orzo in, turn off the heat then pour the pasta water over and sprinkle the parmesan. Toss to incorporate and allow the cheese to melt then stir in the balsamic. Top with some extra parm if you’d like then serve.


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