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- 1 cup orzo pasta - 2 tablespoons olive oil - 1 medium onion, finely chopped - 2 cloves garlic, minced - 8 oz (225g) mushrooms, sliced (any variety) - 4 cups fresh spinach - 1 cup vegetable broth - 1 cup heavy cream (or a plant-based alternative) - ½ cup grated Parmesan cheese (or nutritional yeast for a vegan option) - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap orzo with any small pasta like farro or couscous. If you want a lighter dish, use a plant-based cream like cashew or almond. For mushrooms, try a mix of shiitake and portobello for a richer taste. Use nutritional yeast instead of Parmesan for a vegan option. Always pick fresh spinach and mushrooms. They should look vibrant and firm. The olive oil should be extra virgin for the best flavor. Use freshly grated Parmesan for a creamier sauce. This small detail adds depth to your dish. {{ingredient_image_2}} To start, fill a large pot with water and add a pinch of salt. Bring it to a boil. Once the water is bubbling, add 1 cup of orzo pasta. Cook it for about 8-10 minutes. Stir occasionally to keep it from sticking. The goal is for it to be al dente. After cooking, drain the pasta and set it aside. Now, grab a large skillet and pour in 2 tablespoons of olive oil. Heat it over medium heat. Add 1 medium onion, finely chopped. Sauté it for about 3-4 minutes. Stir it gently until it turns translucent. Next, add 2 cloves of minced garlic and cook for another minute. The aroma will be amazing! Next, toss in 8 ounces of sliced mushrooms. Cook them for about 5-7 minutes. Stir occasionally until they turn golden brown. This step is key for flavor. Now, add 4 cups of fresh spinach. Stir for 2-3 minutes until it wilts down. Then, pour in 1 cup of vegetable broth and 1 cup of heavy cream. Turn the heat up slightly and let it simmer. Mix in ½ cup of grated Parmesan cheese. Keep stirring until it melts into a creamy sauce. Season with salt and pepper to taste. It's time to bring it all together! Add the drained orzo to the skillet. Mix everything thoroughly so the pasta is coated in the creamy sauce. Let it cook on low heat for another 2-3 minutes. This helps the flavors blend. Once done, remove it from heat and garnish with chopped parsley. Serve it hot and enjoy this tasty dish! When you cook orzo, always use plenty of water. This helps the pasta move freely. Add salt to the water for flavor. Stir the orzo gently as it cooks. This keeps it from sticking together. Follow the package instructions for the best results. To prevent sticky orzo, drain it well after cooking. Rinse it briefly under cool water. This removes excess starch and keeps it from clumping. Toss the orzo with a little olive oil. This adds flavor and helps separate the pasta. To make a creamy sauce, start with fresh ingredients. Use high-quality heavy cream or a plant-based alternative. Add cheese gradually, stirring continuously. This helps the cheese melt smoothly. Keep the heat low to avoid burning. Adjust salt and pepper to taste for a balanced flavor. Pro Tips Choose the Right Mushrooms: Different mushroom varieties can change the flavor profile of your dish. For a more robust taste, consider using shiitake or portobello mushrooms. Perfectly Cooked Orzo: Make sure to cook the orzo al dente for the best texture. It will continue to absorb sauce as it sits, so avoid overcooking. Customize Your Greens: Feel free to mix in other greens like kale or Swiss chard for added nutrients and variety. Just adjust the cooking time as needed. Make it Vegan: For a plant-based version, substitute heavy cream with coconut cream or a cashew cream for a rich, creamy texture without dairy. {{image_4}} You can easily make this dish vegan. Simply swap the heavy cream for a plant-based cream. Nutritional yeast works well instead of Parmesan cheese. This gives you a cheesy flavor without dairy. You can add protein to make this meal heartier. Grilled chicken or shrimp pairs nicely with the creamy sauce. Cook the protein separately and mix it in when you combine the orzo. This adds flavor and makes the dish more filling. Feel free to mix in other veggies. Asparagus and peas add a fresh taste. You can also try broccoli or bell peppers for a colorful twist. Just sauté them along with the mushrooms for a tasty mix. To store your creamy mushroom spinach orzo, let it cool first. Place it in an airtight container. This helps keep it fresh. Store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you’re ready to eat your leftovers, reheat them gently. You can use a microwave or a stovetop. If using a microwave, heat in short bursts. Stir in between to ensure even heating. On the stovetop, add a splash of broth or cream to keep it creamy. Stir often until it warms up. To freeze the orzo, first cool it completely. Then, place it in a freezer-safe bag or container. Make sure to remove as much air as possible. Label it with the date. You can freeze it for up to three months. When ready to enjoy, thaw it overnight in the fridge. Reheat as mentioned before to keep it creamy. Yes, you can use different types of pasta. Penne or farfalle work great. Just adjust the cooking time based on the pasta you choose. Keep an eye on it to avoid overcooking. To make this dish gluten-free, use gluten-free orzo. Many brands offer tasty options. Check the package for cooking times, as they may vary. Ensure your vegetable broth is also gluten-free. Creamy Mushroom Spinach Orzo pairs well with many sides. You can serve it with a fresh green salad or garlic bread. Grilled chicken or shrimp also makes a great addition for protein lovers. This blog post covered how to make Creamy Mushroom Spinach Orzo. We looked at ingredients, including fresh options and swaps. You learned step-by-step instructions, from cooking orzo to making the sauce. I shared helpful tips to avoid sticky pasta and achieve creamy perfection. We explored variations to fit diets and added proteins. Lastly, I explained how to store and reheat leftovers. Now, you have the tools to make this dish your own. Enjoy creating a tasty meal!

Creamy Mushroom Spinach Orzo

A delicious and creamy orzo pasta dish with mushrooms and spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 4 cups fresh spinach
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 0.5 cup grated Parmesan cheese
  • 1 to taste salt
  • 1 to taste pepper
  • 1 tablespoon fresh parsley, chopped

Instructions
 

  • In a large pot, bring salted water to a rolling boil. Add the orzo pasta and cook according to the package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside.
  • In a generously sized skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes, stirring occasionally, until the onion becomes translucent. Then, add the minced garlic to the skillet and continue cooking for another minute.
  • Toss the sliced mushrooms into the skillet. Sauté them for about 5-7 minutes, stirring occasionally, until they are beautifully golden brown.
  • Add the fresh spinach to the skillet, stirring for about 2-3 minutes until it wilts down.
  • Pour the vegetable broth and heavy cream into the skillet, raising the heat slightly to bring the mixture to a gentle simmer. Stir in the grated Parmesan cheese until it melts into the sauce. Season with salt and pepper.
  • Add the drained orzo to the skillet, mixing thoroughly to ensure every piece of pasta is well-coated with the creamy sauce. Let it cook together for an extra 2-3 minutes over low heat.
  • Remove the skillet from the heat. Garnish with freshly chopped parsley and serve hot.

Notes

Use nutritional yeast for a vegan option.
Keyword creamy, mushroom, orzo, pasta, spinach