Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, finely chopped
- 400g butternut squash, cut into 1cm dice
- 100g California walnuts
- 200g mushrooms, sliced
- 250g orzo pasta
- 600ml vegetable stock
- 1 tablespoon white wine vinegar
- 2 tablespoons chopped parsley
Preparation:
- Heat the oil in a large frying pan and fry the onion, garlic and squash for 5 minutes. Stir in the walnuts and mushrooms and cook for 3 minutes.
- Add the orzo and stock, cover the pan and simmer for 10 minutes, stirring occasionally until the pasta is tender. Season and stir in the vinegar and parsley to serve.