Description
Mushroom and Spinach Orzo is a quick and creamy one-pot pasta recipe packed with earthy mushrooms, tender orzo, and vibrant spinach in a garlicky Parmesan sauce. This comforting vegetarian meal comes together in under 30 minutes—perfect for busy weeknights or elegant side dishes.
Ingredients
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1 cup orzo pasta
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2 tbsp olive oil
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1 small onion, finely chopped
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2 cloves garlic, minced
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8 oz mushrooms, sliced (cremini or button)
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4 cups fresh spinach
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2 cups vegetable or chicken broth
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1/4 cup grated Parmesan cheese
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Salt and black pepper to taste
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1/4 tsp red pepper flakes (optional)
- Fresh parsley or thyme for garnish (optional)
Instructions
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Sauté Aromatics and Mushrooms:
Heat olive oil in a skillet over medium heat. Add onion and sauté for 3–4 minutes until soft. Add garlic and mushrooms; cook until mushrooms are browned and tender. -
Toast Orzo & Add Broth:
Stir in the orzo and toast for 1–2 minutes. Pour in broth, bring to a boil, then reduce to a simmer. Cook for 8–10 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed. -
Add Spinach & Finish:
Stir in spinach until wilted. Remove from heat and mix in Parmesan. Season with salt, pepper, and red pepper flakes (if using). -
Serve:
Garnish with fresh herbs and serve warm.
Notes
For a richer version, add a splash of cream or a spoonful of cream cheese at the end.Use pre-sliced mushrooms to save time on prep.To make it vegan, omit Parmesan or use a plant-based cheese.
