Italian Orzo Salad | With Sautéed Mushrooms

Cook the risoni pasta in plenty of boiling salted water according to package instructions until al dente. Then drain, rinse briefly with cold water, and toss in a large bowl with one tablespoon of olive oil so they do not stick together.

Clean the button mushrooms and slice into bite-sized pieces. Finely chop the garlic. Thoroughly wash the baby spinach and spin dry. Briefly toast the walnuts in a dry pan until fragrant, then roughly chop.

Heat one tablespoon of olive oil in a large pan. Add the mushrooms and sear over high heat until golden brown and aromatic. Add the chopped garlic and sauté gently for one minute. Season with a pinch of salt and pepper, then remove the pan from the heat.