Quick Spinach Mushroom Orzo: A Creamy Weeknight Wonder (Print Version)
Whip up a satisfying Spinach Mushroom Orzo for dinner. This creamy, healthy pasta comes together fast, perfect for busy weeknights. My easy recipe!
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 30 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Italian-American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
1 tbsp olive oil
02 -
1/2 yellow onion, chopped
03 -
3 cloves garlic, minced
04 -
8 oz cremini mushrooms, sliced
05 -
1 cup orzo pasta
06 -
3 cups vegetable broth
→ Creamy Finish
07 -
5 oz fresh spinach
08 -
1/2 cup heavy cream (or half-and-half)
09 -
1/2 cup grated Parmesan cheese, plus more for serving
→ Seasonings & Spices
10 -
Salt, to taste
11 -
Freshly ground black pepper, to taste
→ Optional Add-ins
12 -
Lemon zest or fresh lemon juice, for serving
13 -
Fresh parsley or basil, chopped, for garnish
# Instructions:
01 -
Grab a large skillet or a Dutch oven, drizzle in a bit of olive oil, and get it nice and warm over medium heat. Toss in your chopped onion and let it soften up, about 5-7 minutes. You want it translucent and fragrant, filling your kitchen with that comforting smell. Then, add the minced garlic and cook for just another minute until it’s super aromatic. This is where the foundation of flavor for your Spinach Mushroom Orzo truly begins!
02 -
Push the onions and garlic to one side, then add your sliced mushrooms to the empty side of the pan. Let them cook undisturbed for about 3-4 minutes until they release their moisture and start to get a beautiful golden-brown color. Resist the urge to stir them constantly! Once browned, give everything a good stir together. This browning step is crucial for developing deep, savory flavor, and honestly, I've messed it up by rushing it more times than I care to admit!
03 -
Add the dry orzo pasta directly to the skillet with the veggies. Stir it around for about 2-3 minutes, letting it toast lightly. You'll notice some of the edges might turn a little golden; this deepens the nutty flavor of the pasta. This little trick is something I picked up from a friend, and it makes all the difference in the final taste of the Spinach Mushroom Orzo. Don't skip it!
04 -
Pour in the vegetable broth and bring the mixture to a gentle simmer. Give it a good stir, then reduce the heat to low, cover the skillet, and let it cook for about 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed. Remember to stir occasionally to prevent sticking, especially at the bottom. I always forget to salt the water, but here, the broth brings a lot of flavor, so taste as you go!
05 -
Once the orzo is cooked, take the lid off and stir in the fresh spinach. It will look like a mountain, but don't worry, it wilts down super fast! Keep stirring until all the spinach has completely softened and integrated into the creamy orzo. This is the part where the dish really starts to look vibrant and healthy, and honestly, it’s amazing how much spinach disappears into the pasta.
06 -
Remove the skillet from the heat. Stir in the heavy cream (or half-and-half) and a generous handful of grated Parmesan cheese. Season with salt and black pepper to taste. Give it a final good stir until everything is wonderfully creamy and combined. The aroma at this point is just incredible – earthy, cheesy, and so inviting. Serve your Spinach Mushroom Orzo immediately and enjoy that warm, comforting feeling!
# Notes:
01 -
Don't rush the mushroom browning; that's where all the deep flavor lives, trust me on this one!
02 -
Leftovers are great for lunch! Just add a splash of broth or milk when reheating to keep it creamy.
03 -
No fresh spinach? Frozen works, just thaw and squeeze out excess water. I've done it in a pinch!
04 -
A squeeze of lemon at the end brightens everything up so beautifully, it’s a little secret weapon.
# Tools You'll Need:
01 -
Large skillet or Dutch oven
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 40g
Protein: 18g