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Orzo Saute with Mushrooms and Chickpeas
with garlic broccolini

Active: 40 Total: 40
With leftover pesto from earlier in the week, this orzo pasta saute comes together fast.
Smarts: Small, rice-shaped orzo pasta cooks fast and is easy to coat with sauce. Feel free to use any other small pasta shape you prefer.


Orzo Saute with Mushrooms and Chickpeas:
  • Pasta, orzo - 8 oz , sub any small pasta shape
  • Shallots - 2 cloves , diced
  • Mushrooms - 8 oz , sliced (look for pre-sliced)
  • Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
  • Butter - 2 Tbsp
  • Eggplant and Red Pepper Pesto (leftover from Monday) - ~1 cup
Garlic Broccolini:
  • Garlic - 2 cloves , chopped
  • Broccolini - 12 oz , trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp


  1. Pasta - (If prepping right before cooking, get oven heating before continuing with prep.) Cook pasta according to package directions. (Can be done up to 5 days ahead)
  2. Shallots / Garlic / Broccolini - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Mushrooms - Slice mushrooms. (Can be done up to 3 days ahead)
  4. Beans - Drain and rinse.

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  1. Heat oven to 425F / 218C.
  2. Toss broccolini and garlic with cooking oil and spread out on a sheet pan. Season with some salt and pepper.
  3. Transfer sheet pan to oven and roast until broccolini is tender but still crunchy, 10 to 15 minutes.
  4. Heat a large saute pan over medium heat. Add butter and then mushrooms to melted butter. Saute mushrooms until very tender, 6 to 7 minutes. Add shallots and saute for 2 minutes more. Season with some salt and pepper.
  5. Stir in pasta and beans. Saute for 1 minute more just to heat through.
  6. Remove pan from heat and stir in pesto.
  7. Squeeze lemon juice over broccolini.
  8. Serve orzo saute with broccolini on the side. Enjoy!



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