Portobello Orzo with Dairy-free Lemon Mint Cream Sauce

Oh man, orzo is awesome. It’s pasta, but small like rice which means that you can eat more of it with each spoonful than say, when you eat spaghetti. Paired with a nice and creamy (vegan) sauce and you have a meal that even your picky boyfriend will eat.

Yes, I said it… Kevin enjoyed this vegan and gluten-free entree. And what’s more? He didn’t ask me where the meat was afterward.

Kevin always asks me where the meat is.

Heck, I’m sure he’d have sausages with his oatmeal if he could.

No sausages in oatmeal at this house.

I have no doubt that one of the main reasons this recipe was so good is because of the quality of the orzo. It held together nicely in the pot as it boiled, combined really well with the sauce, and wasn’t all hard and nasty the next day. I’ll continue to say it – DeLallo gluten-free pasta is the best gluten-free pasta I’ve tried, hands down. If you see it at the store I urge you to pick up a bag, give it a whirl, and let me know how you like it.

This would be a great recipe for Thanksgiving, or a meal for a cool and blustery Sunday night while you try to stay all snuggly bum warm in the house.

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3.0 from 2 reviews
Portobello Orzo with Lemon Mint Cream Sauce
Recipe type: Vegan, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Nut-free
Prep time: 
Cook time: 
Total time: 
Serves: 6
A comforting vegan dinner for a cold and blustery evening. This gluten-free orzo is smothered in a dairy-free lemon mint cream sauce and warming with every bite.
  1. Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm, about 11 minutes. Drain.
  2. Meanwhile, add olive oil to a skillet over medium-high heat. Add garlic to pan and saute for 1 minute. Add chopped portobello and cook until tender, about 6-7 minutes.
  3. Combine broth and arrowroot starch in a small bowl; stir until well blended. Add broth mixture to pan; bring to a boil. Cook 1 minute or until thick, stirring constantly.
  4. Add milk, lemon juice, salt, and red pepper flakes. Continue to stir until warmed.
  5. Remove from heat. Stir in mint and black pepper. Add pasta mixture to broth mixture; toss gently to coat. Serve immediately.

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You see? This is orzo…

This is orzo cooking in my ridiculously small kitchen.

Once I figure out how to make this small kitchen work for me, I will be blogging about it. For now, I’ll just say that it takes the patience of a saint to be a food blogger in a kitchen with 2 burners, 1/2 foot of counter space and a highly inaccurate oven. This experience will transform me into a better person, I’m sure of it.

The best way to clean mushrooms is with a damp cloth. Yep, my Mom taught me how to do this! It helps to avoid the excess water that will go into your dish if you rinse your mushrooms. Just take a damp cloth and clean the top of the mushroom real good.

You want to saute the garlic and mushrooms until they’re soft and a darn color.

Combine the arrowroot and broth together to form a paste, then add it to the mushrooms. Continue to stir so that it doesn’t turn into gel on you!

Once all is said and done, you just mix everything together and serve!

I didn’t feel like the dish needed anything else, but if you want extra protein you could add a couple of cooked black beans or perhaps a couple of tablespoons of sesame seeds!

I shared this recipe with the DeLallo Foods team earlier this week along with a couple of tips which common products may have gluten hiding in them. You can find the article here.

Kevin gets back from Calgary tonight and I couldn’t be more happier to finally see him. He and I have been traveling for work for the past month. When I’m here, he isn’t and vice versa. The longest I’ve seen him is 12 hours in the last 4 weeks. Crazy. We’ll be taking it easy this weekend, maybe heading to a new Indian restaurant on Saturday night to celebrate our 4 year anniversary (which was a week ago but he wasn’t here). Better late than never, right?

What are your weekend plans?

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  1. I’ve never cooked with orzo before, but I love how simple you make this recipe that I might need to try. Anything that looks like rice is ok by me. I seriously love rice right now haha.

    I hope you enjoy your time with Kevin. It totally sucks when things happen like that where you don’t get to see them!!

    • Oh no, the rice phase! I went through that when I got back from India. I was eating rice at an alarming rate. Orzo would definitely help switch things up, that’s for sure. Have a great weekend, Char!

  2. I’ve never had orzo! Maybe you have just inspired me to buy some this weekend (just maaaybe) – I think that has something to do with the tempting lemon cream sauce. Sounds like a dream on a savory dish! Ah, and mint! You’re so wonderful.

    • No, you’re wonderful, Nicole! Have a great weekend and enjoy the orzo if you give it a try!

  3. I’m NaNoWriMo-ing this week(end), hoping to make a write-in at a local restaurant tomorrow morning. If I can squeeze it in, I’m also going to crochet a cowl to donate to a charity auction to benefit a fiber artist in Forks, Washington, who lost her studio and ALL her tools, supplies, and other resources in a devastating fire. Oh, and looking for coats to donate for our company’s annual One Warm Coat drive. I might feed my children, too, if they look at me really pitifully.

    Hope you and Kevin have a WONDERFUL anniversary celebration! In twelve years, my husband and I haven’t gone that long without seeing each other so little – more power to you both! Looking forward to trying this without the mushroom (allergic) but I won’t tell my hubby that it was supposed to have portobellas because he LOVES them!

  4. What a strange name!
    According to the recipe, this pasta is gluten free but the name is quite misleading as orzo means barley (a cereal that contains gluten). I would like to stress that if you see the word orzo elsewhere, please do not assume that’s gluten free. Example: caffè d’orzo, a caffeine free subsitute of regular coffee does contain gluten.

    • Thanks for sharing! DeLallo’s gluten-free orzo is the first non barley orzo I’ve seen… ever! Yes, generally orzo is made from barley or a combination of barley and rice which is why I’m so happy that someone finally made a gluten-free orzo!

      • Sorry, it seems I didn’t realize that they named their pasta orzo. For me it sounds really weird, it’s as you would name your pasta rice or corn. Same as Starbucks, they named latte one of their coffee drink while latte means simply milk….

        • Perhaps it’s just a language difference?