Orzo with mushrooms, spinach, lemon and Parmesan

Serves: 4
Course: Main Course
Cooking Time: 0 hr 30 mins
  • A good knob of butter
  • 4 field (flat cap) mushrooms, sliced
  • 2 cloves of garlic, peeled and sliced
  • A few leaves of sage, chopped
  • 400g orzo pasta
  • A handful of baby spinach
  • Zest and juice of one lemon
  • A pinch of nutmeg (optional)
  • 100g Parmesan, grated
  • Salt and black pepper
  • A drizzle of olive oil

1 Melt the butter in a large pot and add the mushrooms, garlic and sage. Cook for three to four minutes and set aside, keeping it warm.

2 Cook the orzo as per the packet instructions, then drain but reserve half a cup of the cooking water. Add the pasta and the cooking water to the mushrooms along with the spinach, lemon, nutmeg, most of the Parmesan, salt and pepper.

3 Fold everything together off the heat – you just want to barely wilt the spinach.

4 Serve in warm bowls with the olive oil drizzled over it and remaining Parmesan scattered on top.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford