Description

A comforting and creamy Mushroom and Spinach Orzo recipe that’s quick to prepare and perfect for a nutritious weeknight dinner. This dish combines tender orzo pasta with sautéed mushrooms, fresh spinach, and a touch of cream and Parmesan for rich flavor. It’s versatile, allowing for dairy-free options and garnished with fresh herbs to elevate the taste.

Ingredients

Scale

Orzo and Base

1 cup orzo (whole-wheat orzo can be used)
2 tablespoons olive oil, divided
2 cups vegetable broth

Vegetables and Flavorings

2 cloves garlic, minced
1 small onion, finely chopped
2 cups mushrooms (button, cremini, or baby bella)
4 cups fresh spinach, roughly chopped

Dairy and Optional Add-ins

½ cup heavy cream (optional, for creamier texture; can substitute with coconut cream for dairy-free)
½ cup grated Parmesan cheese (optional)

Seasoning and Garnish

Salt and pepper to taste
Fresh herbs such as thyme or parsley, for garnish

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Instructions

Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo according to package instructions, about 8–10 minutes until al dente. Drain the orzo, toss it with 1 tablespoon of olive oil to prevent sticking, and set aside.
Sauté the Vegetables: Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 2–3 minutes until softened. Add minced garlic and cook for another minute until fragrant. Then add the mushrooms and cook for 5–7 minutes until they release their moisture and turn golden brown.
Incorporate the Spinach: Add the roughly chopped spinach in batches, stirring and cooking for 1–2 minutes until wilted and incorporated with the mushrooms and onions.
Add Broth and Cream: Pour in the vegetable broth, bringing the mixture to a gentle simmer. Let it cook for 3–4 minutes to meld the flavors. Optionally, stir in heavy cream or coconut cream to achieve a creamy texture.
Combine with Orzo and Cheese: Add the cooked orzo to the skillet and stir until all ingredients are well blended and coated. Sprinkle the grated Parmesan cheese over the top, mixing until the cheese melts and integrates into the dish.
Season and Serve: Taste and adjust seasoning with salt and pepper. Garnish with fresh herbs like thyme or parsley. For extra flavor, optionally add lemon zest or juice and top with toasted pine nuts or walnuts. Serve warm.

Notes

For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan cheese.
Whole-wheat orzo can be used for a healthier, higher-fiber alternative.
To add more protein, consider adding cooked chicken or beans.
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
Toast nuts separately before adding for enhanced flavor and crunch.