Orzo With Pesto & Roasted Mushrooms | Cook for Your Life
Orzo With Pesto And Mushrooms

Orzo With Pesto & Roasted Mushrooms

Rated 5 out of 5
5 out of 5 stars (based on 8 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

This terrific dish contains a slew of cancer fighting ingredients, plus it’s super easy and delicious to boot. It marries sweet roasted mushrooms with a sharp lemony kale pesto made with super antioxidant walnuts. Orzo...


  • ¼ cup olive oil, divided
  • 2 cups quartered cremini mushrooms
  • 2 tablespoons chopped walnuts
  • ¼ cup lemon juice
  • ½ cup chopped kale
  • ¼ cup basil leaves
  • 1 cup orzo ( see Ann’s Tips)
  • 1 cup mozzarella bocconcini [small ball shaped], halved
  • salt and pepper to taste
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Nutrition Facts


340 cals


23 g

Saturated Fat

6 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

12 g


24 g


2 g


2 g


12 g


312 mg


  1. Preheat oven to 300 degrees.
  2. Place mushrooms on a baking sheet. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Roast about 15 minutes, or until golden brown and tender.
  3. In a blender, combine walnuts, remaining olive oil, lemon juice, kale and basil. Blend until smooth, about 1 minute. Season with salt and pepper.
  4. Fill a medium sized pot with water and bring to a boil. Add orzo and cook until al dente according to package instructions. Once cooked, drain and return to pot.
  5. Add pesto, roasted mushrooms and mozzarella to pasta. Season with salt and pepper and stir to combine.

Chef Tips

Reserve a cup of the hot pasta water before draining the orzo. Use it a tablespoon at a time as needed to lubricate the orzo and pesto when you toss them together in the pot.

Don’t overcook the pasta. When using white flour pastas it’s important it be al dente, so always cook it 1 minute less than the stated packet time. Why? The softer it gets, the higher it goes up the glycemic index. The Italians were onto something!

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society