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Creamy Spinach and Mushroom Orzo

A comforting and creamy dish featuring orzo pasta, fresh spinach, and sautéed mushrooms, perfect for a cozy family dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Broth
  • 1 cup orzo pasta The small, rice-shaped pasta is perfect for soaking up flavors.
  • 1 cup vegetable broth Adds depth of flavor without overpowering the dish.
Vegetables
  • 2 cups fresh spinach Adds color, nutrition, and a burst of freshness.
  • 8 oz mushrooms (button, cremini, or your choice) Their earthy flavor enhances the dish beautifully.
  • 3 cloves garlic Essential for comfort food.
Creamy Base
  • 1 cup heavy cream For a delightful creaminess; half-and-half can be used for a lighter option.
  • 1 tablespoon olive oil For sautéing the veggies.
  • Salt and pepper to taste Essential for enhancing all flavors.
  • Parmesan cheese optional for garnish A sprinkle on top takes it to the next level.

Method
 

Preparation
  1. In a medium pot, bring salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add minced garlic and let it sizzle for about 30 seconds until fragrant.
Cooking
  1. Add the sliced mushrooms to the skillet, cooking for about 5 minutes until they soften and begin to brown.
  2. Toss in the fresh spinach and stir until it wilts, about 2-3 minutes.
  3. Pour in the vegetable broth, stirring every so often to combine and let it simmer gently for a few minutes.
  4. Lower the heat and slowly stir in the heavy cream, tasting and seasoning with salt and pepper as needed.
  5. Add the cooked orzo to the skillet, mixing everything together until the pasta is fully enveloped.
Serving
  1. Top with a sprinkle of Parmesan cheese if desired, and enjoy your meal.

Notes

You can easily customize this recipe by adding proteins like chicken or shrimp, using whole grain orzo, or adding fresh herbs. Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to three months. Reheat with a splash of broth or water.