Portobello Orzo with Lemon Mint Cream Sauce

October 19, 2012 by Leanne Vogel August 15, 2014

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.

Ingredients

• 12 oz. package of DeLallo gluten-free corn and rice orzo
• 1 tablespoon extra-virgin olive oil
• 2 cloves garlic, chopped
• 2 portobello mushrooms, chopped
• 1/2 cup gluten-free vegetable broth
• 1 tablespoon arrowroot starch
• 1/2 cup non-dairy milk – I used unsweetened almond milk
• Juice from 1/2 lemon
• 1/2 teaspoon sea salt
• 1/4 teaspoon crushed red pepper flakes
• Handful fresh mint leaves, chopped
• Coarsely ground black pepper, to taste

Instructions

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.

Nutrition Information Per Serving