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Creamy Spinach and Mushroom Orzo (30 Minutes, ONE-PAN)

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A quick and delicious Creamy Spinach and Mushroom Orzo made in one pan in just 30 minutes! This creamy dish is perfect for busy weeknights, combining the earthy flavors of sautéed mushrooms with vibrant spinach, all in a rich, creamy sauce. Serve it as a comforting meal on its own or as a side dish to your favorite main course.

Ingredients

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 8 oz mushrooms, sliced
  • 1 ½ cups orzo pasta
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 3 cups fresh spinach
  • ½ cup grated Parmesan cheese
  • Salt and pepper, to taste
  • Fresh parsley (optional, for garnish)

Instructions

  • Heat oil: In a large pan, heat the olive oil over medium heat.
  • Cook onions and garlic: Add the chopped onion and minced garlic to the pan, cooking for about 2 minutes until softened and fragrant.
  • Sauté mushrooms: Add the sliced mushrooms to the pan and cook for 5-6 minutes, stirring occasionally, until the mushrooms are tender and browned.
  • Add orzo and broth: Stir in the orzo pasta, and pour in the vegetable broth. Bring to a simmer and cook for about 8-10 minutes, or until the orzo is tender and the liquid has mostly absorbed.
  • Add cream and spinach: Reduce the heat to low and add the heavy cream. Stir in the spinach and cook for 1-2 minutes until wilted.
  • Finish the dish: Stir in the Parmesan cheese and season with salt and pepper to taste. Serve immediately, garnished with fresh parsley if desired.

Notes

  • For a vegan option, substitute the heavy cream with coconut cream and skip the Parmesan or use a dairy-free version.
  • You can substitute the vegetable broth with chicken broth if you prefer.
  • This dish can be served as a main course or a side dish. For added protein, you can top it with grilled chicken or sautéed shrimp.