Description
A creamy, comforting one-pot meal made with orzo pasta, savory cremini and shiitake mushrooms, baby spinach, and parmesan cheese. Perfect for quick dinners or meal prep.
Ingredients
8oz / 225g orzo pasta
8oz / 225g cremini mushrooms, sliced
1oz / 25g dried shiitake mushrooms or 4.5oz / 125g fresh shiitakes, sliced
1 small onion, finely diced
4 garlic cloves, minced
3 cups low-sodium vegetable broth
¾ cup unsweetened soy milk (or milk of choice)
2oz / 55g freshly grated parmesan cheese (or vegan parmesan)
2.5 cups baby spinach, chopped
1 tablespoon extra virgin olive oil
Salt and black pepper, to taste
Instructions
1. If using dried shiitake mushrooms, rinse them to remove dust, then place in a bowl with warm water. Submerge and soak for at least 1 hour.
2. Cut off any thick stems from the shiitakes. Slice all mushrooms. Finely dice the onion and garlic. Chop spinach.
3. In a large skillet, heat olive oil over medium heat. Add onion and sauté until translucent.
4. Add garlic and all mushrooms. Cook for 3–5 minutes until mushrooms release moisture and brown.
5. Season with salt and pepper. Remove half of the mushrooms and set aside.
6. Add orzo to the skillet and toast for 1 minute.
7. Pour in vegetable broth. Cover and simmer for 7 minutes, stirring occasionally.
8. Add chopped spinach, reserved mushrooms, soy milk, and grated parmesan. Stir until spinach wilts and sauce is creamy.
9. Taste and adjust seasoning as needed. Serve hot.
Notes
You can substitute the soy milk with oat, almond, or cashew milk.
For a vegan version, use dairy-free milk and vegan parmesan.
Store leftovers in an airtight container for up to 3 days in the fridge. Reheat gently with a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American