Heat the Olive Oil (1 tablespoon) in a large, non-stick frying pan, add the Garlic (2 clove) and fry for 2-3 minutes until the garlic starts to golden.
Add the Button Mushroom (150 gram) and toss for 2-3 minutes.
Once the mushrooms have softened slightly and are starting to brown in color add the boiling Salt (1/2 teaspoon) and Water (400 milliliter) to the pan. Season it with Vegetable Broth Powder (1 teaspoon), Orzo Pasta (180 gram), and Nutritional Yeast (1 tablespoon).
Bring to the boil and then reduce to medium-low heat. Cover with the lid and let the orzo simmer for 10-12 minutes until it’s tender and most of the liquid has been absorbed.
Finally, add the Fresh Baby Spinach (150 gram). Stir it into the orzo and just cook for another 1-2 minutes.
Serve warm and delicious!