Description
Creamy Spinach and Mushroom Orzo is a rich, one-skillet pasta dish made with tender orzo, earthy mushrooms, and fresh spinach in a garlicky, seasoned cream sauce. Ready in 30 minutes, it’s a perfect comfort meal for any night of the week.
Ingredients
1 tablespoon olive oil
8 oz baby bella mushrooms or crimini, sliced
Salt and pepper to taste
1 cup orzo, uncooked
2 cups chicken broth or stock
5 cloves garlic, minced
½ teaspoon Italian seasoning or Herbs from Provence
½ teaspoon paprika (or more, to taste)
¼ teaspoon salt (or more, to taste)
5 oz fresh spinach
½ cup heavy cream
¼ teaspoon red pepper flakes (optional)
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms, season with salt and pepper, and sauté for 1–2 minutes until lightly browned. Remove half of the mushrooms and set aside.
2. Add orzo, chicken broth, minced garlic, Italian seasoning, paprika, and salt to the skillet with the remaining mushrooms. Bring to a boil, then reduce heat to a simmer.
3. Cook orzo for 10 minutes, stirring occasionally to prevent sticking.
4. In the last 5 minutes of cooking, add the spinach and stir until wilted.
5. Add heavy cream and stir gently over medium-low heat. Do not let the sauce boil.
6. Return the reserved mushrooms to the skillet and stir to combine.
7. Sprinkle with red pepper flakes before serving, if desired.
Notes
You can substitute the chicken broth with vegetable broth for a vegetarian version.
Adjust red pepper flakes according to your spice preference.
Leftovers can be stored in the fridge for up to 4 days and reheated with a splash of broth or milk for creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American, Italian