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- Wild Mushroom Orzo with Basil Pesto
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Ingredients
- 6 tbsp extra-virgin olive oil, plus 75ml extra-virgin olive oil
- 12 garlic cloves, 9 crushed and 3 whole
- 0.5 bunch thyme sprigs
- 2 large leeks, trimmed and finely chopped
- 1 lemon, zest and juice
- 350g orzo
- 1 litre vegetable stock
- 70ml vegan cream
- 20g chopped parsley, plus 1 ½ tbsp
- 50g vegan butter, softened
- 30g white miso paste
- 2 tbsp olive oil
- 1 tbsp fresh thyme leaves, roughly chopped
- 300g pack chestnut mushrooms, sliced
- 150g pack shiitake mushrooms, larger ones halved
- 200g M&S Collection mixed exotic mushrooms, larger ones torn
- 30g pine nuts
- 40g basil leaves
- 0.5 tsp sea salt
- 0.25 tsp ground black pepper