Enoki Mushroom Orzo Salad
Vegan Mushroom Orzo Salad with enoki, fresh basil and drizzled in black truffle oil. Served warm or cold this vegan pasta salad is comfort food at its best!
Ingredients
- 2 cups orzo pasta
- 2 cup enoki mushrooms sliced
- ¼ cup olive oil
- 2 teaspoons truffle oil
- Juice and zest of one lemon
- ½ cup fresh basil thinly sliced
- pinch salt and pepper
Instructions
- Cook orzo: Bring 6 cups water with a pinch of salt to a boil. Add orzo and reduce to a low boil, cooking for about 7-9 minutes or until pasta is soft but with a slight firmness.2 cups orzo pasta
- Cook mushrooms: In the meantime, in a large pan heat olive and truffle oil over low-medium heat. Add enoki mushrooms and salt and pepper. Cook until mushrooms are soft.2 cup enoki mushrooms, 1/4 cup olive oil, 2 teaspoons truffle oil
- Mix ingredients: When pasta is done, drain (do not rinse) and add to pan with oil and mushrooms. Stir to evenly coat orzo in oil and mushroom mixture. Squeeze juice of one lemon and 1 tablespoon lemon zest, add fresh basil and add salt and pepper to taste.Juice and zest of one lemon, 1/2 cup fresh basil, pinch salt and pepper
- Serve: Serve immediately if serving warm, or bring to room temperature and then refrigerate to serve cold.
Notes
Leftovers and storage: This pasta salad can be kept refrigerated for around 5-6 days, and is great leftover both warm and cold.
Nutrition
Serving: 1servingCalories: 428kcalCarbohydrates: 59gProtein: 11gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gSodium: 6mgPotassium: 293mgFiber: 3gSugar: 2gVitamin A: 158IUVitamin C: 1mgCalcium: 21mgIron: 2mg
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