One-Pot Orzo with Peas, Mushrooms and Bacon

Name: One-Pot Orzo with Peas, Mushrooms and Bacon
Yield: Serves 4
Ingredients: 1 red onion, finely chopped; 200 g (7 oz) dried orzo; 1 tablespoon tomato paste (concentrated purée); 750 ml (25 fl oz) vegetable or chicken stock; Parmesan, grated (shredded), to serve (optional); 200 g (7 oz) frozen peas; 1 tablespoon olive oil; 1 teaspoon dried mixed herbs; Freshly ground black pepper; Handful of parsley, finely chopped, to serve (optional); 200 g (7 oz) bacon lardons; 400–500 g (14–17½ oz) mushrooms, depending on the pack size, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Frozen Peas Cookbook

By Samuel Goldsmith

Published 2025

About

Although this is a one-pan dish, I do like to fry off my mushrooms first before mixing them back in because I prefer a properly browned mushroom. If you’re not fussy then you can fry them with the onions. Peas, here, are a great way to add some more veg. They also mix well with all the other flavours.

Ingredients

400–500 g (14–17½ oz) mushrooms, depending on the pack size, sliced
1 tablespoon

Pasta

Method

Heat a large frying pan (skillet) or saucepan with a lid over a medium heat. Add the mushrooms and dry fry until they’ve released their moisture and it starts to evaporate. Drizzle in half of the oil and fry the mushrooms for a few minutes until beginning to brown. Remove from the pan and set aside.

Drizzle in the remaining oil and tip in the onions. Turn down the heat to medium-low and