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- 1 cup orzo pasta - 2 tablespoons extra virgin olive oil - 1 medium onion, finely chopped - 3 garlic cloves, minced - 8 ounces mushrooms, sliced - 4 cups fresh baby spinach - 1 cup vegetable broth - 1 cup heavy cream - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and freshly ground black pepper to taste - ¼ cup freshly grated Parmesan cheese (optional) - Fresh parsley, chopped for garnish - Lemon zest for a fresh kick - Red pepper flakes for some heat - Sun-dried tomatoes for added flavor - Quinoa instead of orzo for a gluten-free option - Coconut cream instead of heavy cream for a dairy-free choice - Kale or Swiss chard instead of spinach for a different green Gather these ingredients to create a rich and comforting dish. Each item adds a layer of flavor and texture. The mushrooms bring earthiness, while spinach adds color and nutrients. Feel free to play with the options to suit your taste! {{ingredient_image_2}} First, bring a large pot of salted water to a boil. Add 1 cup of orzo pasta and cook it for 8 to 10 minutes. You want it to be al dente. Once done, drain the orzo in a colander and set it aside. This step is key for a great texture. In the same pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 medium onion, finely chopped. Sauté it for about 3 to 4 minutes until it becomes soft. Next, add 3 minced garlic cloves and 8 ounces of sliced mushrooms. Cook this mixture for 5 to 7 minutes. Stir often until the mushrooms turn golden brown. Then, add 4 cups of fresh baby spinach. Stir gently and let it wilt for about 2 minutes. The smell at this point will be amazing! Now, pour in 1 cup of vegetable broth and bring it to a gentle simmer. This helps the flavors mix well. Lower the heat and add 1 cup of heavy cream, 1 teaspoon of dried thyme, and 1 teaspoon of dried oregano. Season with salt and pepper. Stir well and let it simmer for another 5 minutes. This will thicken the sauce nicely. Next, return the cooked orzo to the pot. Toss everything together gently so the orzo gets fully coated. If you like, sprinkle in ¼ cup of freshly grated Parmesan cheese for extra creaminess. Taste and adjust the seasoning as needed. Finally, serve warm and sprinkle with fresh chopped parsley for a pop of color. To cook orzo just right, start with plenty of salted water. Bring it to a rolling boil. Add the orzo and stir it gently. Cook according to the package instructions, usually about 8 to 10 minutes. Check it for doneness; it should be al dente. Drain the orzo in a colander and set it aside. This prevents it from overcooking while you prepare the sauce. To boost flavor, use fresh herbs. Add thyme and oregano for depth. You can also toss in a pinch of red pepper flakes for heat. If you want a richer taste, mix in grated Parmesan cheese at the end. This adds creaminess and umami. For a touch of brightness, squeeze fresh lemon juice just before serving. It will brighten the dish and balance the creaminess. Make your dish eye-catching with simple garnishes. Sprinkle freshly chopped parsley on top for color. You can also add a few extra slices of sautéed mushrooms. For a fancy touch, consider drizzling a bit of olive oil on the plate. Serve in wide bowls to show off the creamy orzo. This way, the lovely colors and textures stand out. Pro Tips Use Fresh Ingredients: Fresh baby spinach and mushrooms significantly enhance the flavor of this dish. Opt for seasonal produce to get the best taste. Customize Your Broth: For added depth, consider using homemade vegetable broth or enhancing store-bought broth with herbs and spices before adding it to the sauce. Perfect Creaminess: If you want a lighter version, substitute half of the heavy cream with Greek yogurt or a plant-based cream for a delicious twist without compromising on flavor. Garnish for Flair: Don't skip the fresh parsley garnish! It not only adds a pop of color but also brightens the dish's overall flavor profile. {{image_4}} Adding protein to creamy mushroom spinach orzo makes it even more filling. You can use cooked chicken, shrimp, or even tofu. For chicken, use about one cup of cooked, shredded meat. If you prefer shrimp, add half a pound of peeled, deveined shrimp. Simply stir them in during the final minutes of cooking. Tofu is a great option too; use firm tofu, diced and sautéed until golden. This keeps the meal satisfying and adds more flavor. To make this dish vegan, swap heavy cream for coconut milk or a cashew cream. For cashew cream, blend soaked cashews with water until smooth. Use vegetable broth instead of chicken broth. Replace Parmesan cheese with nutritional yeast for a cheesy flavor. These changes keep the dish creamy and rich while making it plant-based. You won't miss the dairy at all! Feel free to mix in other vegetables for added color and nutrition. Try bell peppers, zucchini, or kale. You can sauté them with the onions and mushrooms for great flavor. Carrots or peas are also nice options. Just remember to adjust cooking times so all veggies remain tender and bright. This allows you to customize the dish to your liking while keeping it delicious. To store your creamy mushroom spinach orzo, let it cool to room temperature first. Place it in an airtight container. You can keep it in the fridge for up to three days. When you want to eat it again, check for any signs of spoilage. If it smells off or looks strange, throw it away. You can freeze this dish if you want to keep it longer. Put the cooled orzo in a freezer-safe container. Make sure to leave some space at the top, as it will expand when frozen. It can last for about two months in the freezer. When you’re ready to eat it, move it to the fridge overnight to thaw. Reheating is easy and quick. If you stored it in the fridge, you can heat it in a pot over low heat. Add a splash of vegetable broth to help it stay creamy. Stir often until it’s warm. If it’s frozen, thaw it first, then reheat it in the pot. You can also use the microwave. Heat it in short bursts, stirring in between, to ensure it warms evenly. Enjoy your meal just like the first time! Yes, you can use other pasta types. Penne or fusilli work well too. Just adjust the cooking time. Follow the package instructions for the best results. I like orzo for its creamy texture, but feel free to explore. To make this dish gluten-free, use gluten-free orzo. Many brands offer good options made from rice or corn. Check the package for cooking times, as they may vary. This change keeps the creamy, comforting flavor intact while catering to gluten-free diets. You can use full-fat coconut milk or cashew cream as a substitute. Both options add creaminess without dairy. For a lighter version, use half-and-half or whole milk. Each choice gives a unique twist to the dish while keeping it rich and delicious. This article showed how to make a tasty dish with orzo, mushrooms, and spinach. We listed key ingredients and suggested alternatives. I shared detailed steps for cooking and tips for great results. You also found ways to change the recipe to fit your needs. Now you can store leftovers and reheat them perfectly. Remember, cooking should be fun and flexible, so don't be afraid to experiment. Enjoy every bite of your creation!

Creamy Mushroom Spinach Orzo Delight

A rich and creamy orzo dish with mushrooms and spinach, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 1 cup orzo pasta
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced
  • 4 cups fresh baby spinach
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • to taste salt and freshly ground black pepper
  • 0.25 cup freshly grated Parmesan cheese
  • for garnish fresh parsley, chopped

Instructions
 

  • Start by bringing a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to the package instructions until al dente, typically around 8-10 minutes. Drain the orzo in a colander and set aside while you prepare the creamy sauce.
  • In the same pot, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped onion and sauté, stirring occasionally, until it becomes soft and translucent, about 3 to 4 minutes.
  • Next, add the minced garlic and the sliced mushrooms to the pot. Cook for about 5 to 7 minutes, stirring frequently, until the mushrooms have released their moisture and developed a golden-brown color.
  • Incorporate the fresh baby spinach into the pot, stirring gently, and allow it to wilt down for approximately 2 minutes.
  • Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing the flavors to meld together.
  • Lower the heat and carefully add in the heavy cream, dried thyme, dried oregano, salt, and pepper. Stir thoroughly to combine, and let it simmer for another 5 minutes until the sauce has slightly thickened.
  • Return the previously cooked orzo to the pot, tossing everything together gently until the orzo is fully submerged and coated in the creamy mixture, ensuring every bite is delicious.
  • If you choose to enhance the dish, sprinkle in the grated Parmesan cheese and stir until it is melted and fully incorporated into the sauce.
  • Taste the dish and adjust the seasoning with more salt and pepper if desired.
  • Serve the creamy orzo warm, beautifully garnished with a sprinkle of fresh chopped parsley on top for an added burst of color and flavor.

Notes

Optional to add Parmesan cheese for extra creaminess.
Keyword creamy, mushroom, orzo, pasta, spinach