Description
Creamy Spinach and Mushroom Orzo is a cozy, one-pan vegetarian pasta dinner that’s both easy and indulgent. Tender orzo simmers with earthy mushrooms, fresh spinach, and a garlicky herb cream sauce, creating a quick and comforting dish perfect for weeknights.
Ingredients
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1 tbsp (15 ml) olive oil
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225 g baby bella or crimini mushrooms, sliced
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Salt and pepper to taste
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1 cup (200 g) orzo, uncooked
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2 cups (475 ml) chicken broth or stock (or vegetable broth for vegetarian)
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5 cloves garlic, minced
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½ tsp Italian seasoning or Herbs de Provence
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½ tsp smoked paprika (adjust to taste)
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¼ tsp salt (adjust to taste)
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140 g fresh spinach
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120 ml heavy cream
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¼ tsp red pepper flakes (optional)
Instructions
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Heat olive oil in a skillet over medium-high heat. Sauté mushrooms for 1–2 minutes until browned. Remove half and set aside.
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In the same pan, add orzo, broth, garlic, Italian seasoning, paprika, and salt. Bring to a boil, then reduce heat.
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Simmer uncovered for 10 minutes, stirring occasionally. Add spinach during the last 5 minutes.
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Stir in heavy cream over low heat until creamy.
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Return reserved mushrooms, adjust seasoning, and serve hot with red pepper flakes if desired.
Notes
Stir often to prevent sticking.
Use veggie broth to make it fully vegetarian.
Add lemon juice or Parmesan for brightness.
Frozen spinach can substitute fresh—just thaw and drain first.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: 4 servings
- Method: One-Pan
- Cuisine: American