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4min read

Truffle Mushroom Orzo

by Flo Cornish

4min read

Our creamy and rich Truffle Mushroom Orzo is the life of the party. Tossed in a cashew-based creamy sauce, with sautéed chestnut and button mushrooms and a drizzle of truffle oil, it's delicious and pretty unforgettable. We want to inspire everyone to eat more plants, and the way we see it, the more plant-based plates, the better, which is why we’re sharing some of our most loved recipes, so you can make all your favourites at home. If you’re not in the mood to cook or want all the flavour without any of the work, simply add a Truffle Mushroom Orzo to your next box. 

Prep Time

20 mins

Cook Time

20 mins




55g cashews
1/2 lemon, juiced
2 cloves garlic, crushed
2 tsp dijon mustard
70g white miso
35g nutritional yeast flakes
1/4 tsp black pepper
1/2 tsp salt
1/8 tsp ground turmeric
1 tsp English mustard powder
245ml soy milk
645ml water
1 1/2 tsp arrowroot or cornflour
2 tsp truffle oil

1 tsp olive oil
200g white onion, diced
1/2 tsp molasses sugar
1 clove garlic, crushed
1 tbsp white miso
1/4 tsp black pepper
200g sliced chestnut mushrooms
250g button mushrooms, halved
1 tbsp truffle oil

Spinach + Orzo
300g baby spinach, wilted
360g orzo
Small bunch parsley, finely chopped



To make the sauce, soak cashews in boiling water for 1 hour, then drain and rinse. Blend all the sauce ingredients except for the arrowroot and truffle oil together in a blender until smooth - about 2 mins.


Pour the sauce into a saucepan and bring up to a simmer. In a small bowl combine the arrowroot and 1 tbsp water, mix to make a slurry, then whisk it into the sauce to thicken it. Stir in the truffle oil.


To prepare the mushrooms, heat the oil in a sauce pan. Add the onions and cook them until caramelised and brown, about 15 mins. Add the molasses sugar, garlic, miso and pepper to the sauce pan and cook over a medium heat till the sugar has melted slightly. Add in the mushrooms, cooking until tender and finish with truffle oil. Allow to cool.


Cook the orzo in boiling water until al dente, then stir it through the sauce along with the wilted spinach.


Serve the orzo topped with the mushrooms and chopped parsley.


By Flo Cornish
Flo Cornish

Flo is our tea-obsessed (Yorkshire, to be precise) Development Chef. You’ll find her dreaming up tasty menu additions, working her way through a serving (or three) of our Tempeh Rendang Curry, or daydreaming about a holiday. Or baking – she’s a trained pastry chef… no wonder she’s so popular...

Read more from Flo

Let us take care of dinner

After getting creative in the kitchen, give yourself the weekend off by letting us take care of dinner. Check out our delicious meals here.

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Multi award-winning great taste producer
Certified B Corporation
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Plant Power

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