sevendayweekender – If you’ve got a bag of frozen peas hiding in your freezer, this dish is the perfect reason to use it. Created by Samuel Goldsmith, food editor and author of The Frozen Peas Cookbook, this one-pot pasta recipe turns simple, affordable ingredients into a flavorful, satisfying meal.
Frozen peas are often overlooked but are incredibly versatile, healthy, and cheap. They add color, texture, and sweetness to dishes, and pair well with many ingredients. In this recipe, they combine beautifully with orzo pasta, smoky bacon, and savory mushrooms.
The mushrooms are fried first until golden and full of flavor. This step enhances their taste and keeps them from going soggy. If you’re short on time, cook them together with the onions instead. The orzo cooks directly in stock, soaking up all the delicious flavors in one pot—making cleanup quick and easy.
This recipe serves four and is ideal for weeknights or relaxed weekends. It’s filling, budget-friendly, and endlessly adaptable.
How to Cook and Adapt This Easy One-Pot Orzo Recipe
Begin by heating olive oil in a large pan. Add sliced mushrooms and fry until browned. This gives them a rich flavor. Once done, remove them from the pan and set them aside.
In the same pan, cook finely chopped red onion until soft. Add bacon lardons and fry until crisp. Stir in tomato paste and mixed herbs. Let them cook for another minute or two.
Next, add the orzo and stir to coat with the flavors. Pour in the stock and bring it to a simmer. Stir often to stop it sticking. After about 10 minutes, return the mushrooms to the pan and add the frozen peas. Cook until the peas are tender and the orzo is soft.
To serve, season with black pepper and garnish with parsley and grated parmesan. For a vegetarian version, use vegetable stock and skip the bacon. Vegans can add nutritional yeast instead of cheese. This flexible dish welcomes substitutions and still delivers big comfort and taste.
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Simple One-Pot Orzo with Peas, Mushrooms, and Bacon – A Quick and Flavorful Meal
This one-pot orzo with peas, mushrooms, and bacon is a simple yet hearty meal that brings together savory flavors and comforting ingredients. Perfect for a busy weekday dinner, this dish cooks all in one pan, making cleanup a breeze. The mushrooms are browned first to enhance their flavor, and the bacon adds a delicious crispiness that perfectly complements the creamy orzo. Fresh peas bring color and a hint of sweetness to the dish.
This recipe is adaptable, too. For a vegetarian version, simply swap out the bacon for smoked tofu or extra mushrooms. You can also use vegetable stock instead of chicken stock for a plant-based version.
How to Make One-Pot Orzo with Peas, Mushrooms, and Bacon
Start by heating a large frying pan or saucepan with a lid over medium heat. Add sliced mushrooms and dry fry them until they release their moisture and it evaporates. Once the liquid has mostly evaporated, drizzle in half of the oil and fry the mushrooms until they begin to brown. Remove the mushrooms from the pan and set aside.
Add the remaining oil to the pan and tip in the chopped onions. Lower the heat to medium-low and fry for 8–10 minutes until the onions are soft but not golden. Stir in the bacon and turn the heat back up to medium. Fry the bacon for a few minutes until it becomes golden and crispy.
Add the reserved mushrooms and any juices back into the pan along with tomato paste and mixed herbs. Stir in the orzo and fry for a minute to coat it with the flavors. Then, add the stock and season with freshly ground black pepper.
Put the lid on the pan and bring everything to a boil. Once boiling, reduce the heat and let it simmer for 8 minutes. Remove the lid and check the liquid level; if there’s still too much liquid, simmer for 2–4 more minutes until the orzo is tender and the stock has absorbed. Add more water or stock if the mixture starts to dry out.
Finally, stir in the frozen peas and cook for 2 minutes until they are heated through. Serve with fresh parsley and grated parmesan, if desired.
