RECIPE: Seven Recipes for Vegan Month – Tuesday: Mushroom & Walnut Orzetto

Mushroom & Walnut Orzetto

To kick-start vegan month (November), California Walnuts has developed seven meatless meals for each day of the week.

The mild and creamy flavour of California Walnuts can be enjoyed in a host of recipes. Once ground, walnuts also offer a wholesome, plant-based meat substitute that can work in curries, pizza toppings and more.

Course: dinner 

Prep Time: 15 minutes 

Cook Time: 20 minutes 

Servings: 4

Calories: 511kcal


  • 1 tbsp olive oil
  • 1 onion chopped
  • 1 clove garlic finely chopped
  • 400 g butternut squash cut into 1cm dice
  • 100 g California Walnuts
  • 200 g mushrooms sliced
  • 250 g orzo pasta
  • 600 ml vegetable stock
  • 1 tbsp white wine vinegar
  • 2 tbsp chopped parsley


  • 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.

Cooks tip

  • Try adding some blue cheese at the end of cooking or sprinkle with Parmesan for a non-plant based option.


Serving: 348g | Calories: 511kcal | Carbohydrates: 59g | Protein: 15g | Fat: 22g | Saturated Fat: 2.9g | Fibre: 8g | Sugar: 9.6g


Salt: 0.18g

Minerva Studio
Author: Minerva Studio