Mushroom & Pea Orzo

180g Miza Creamy Cauli Sauce
1 Portobello Mushroom
1 Clove Garlic 
100g Orzo Pasta 
8g Parsley 

1/2 Lemon, juiced  

50g Frozen Peas 

Cook Time: 0020
Serves: 01

Instructions

1. Wash and slice the portobello mushroom. Peel and finely chop the garlic. Finely chop the parsley and squeeze the lemon. 
2. Heat the Creamy Cauli Sauce in a saucepan until bubbling. Add 100-150ml hot water and then bring to a boil. Add the orzo and stir through. Cook for 8-10 mins or until the pasta is just cooked. 
3. Meanwhile heat a frying pan on medium heat and add a drizzle of oil. Once hot, add the garlic and fry for 30 seconds before adding the mushrooms, with a pinch of salt and pepper. Fry for 5-6 mins, then add the peas and lemon juice and fry a further 2 mins. 
   
4. Either stir the mushroom and peas through the orzo pasta or serve the pasta with the mushroom and pea mixture on top. 
   
5. Garnish with grated parmesan, parsley and optional chili flakes.