Go Back
To make Creamy Mushroom Spinach Orzo, gather these key ingredients: - 1 cup orzo pasta - 2 tablespoons olive oil - 1 cup mushrooms, sliced (preferably cremini or button) - 2 cups fresh spinach, rinsed and drained - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 cup vegetable broth - 1/2 cup heavy cream (or coconut cream for a vegan option) - 1/2 teaspoon dried thyme - 1/2 teaspoon red pepper flakes (optional for heat) - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (omit for vegan option) - Fresh parsley, chopped for garnish You can easily swap ingredients to fit your taste. Here are some ideas: - Orzo Pasta: You can use quinoa or rice if you're gluten-free. - Mushrooms: Try shiitake or portobello for a richer flavor. - Olive Oil: Use butter for a richer taste or avocado oil for a healthier option. - Cream: Coconut cream works well for a vegan dish. - Parmesan Cheese: Nutritional yeast can add a cheesy flavor without dairy. When choosing your ingredients, opt for quality to enhance the dish. Here are some recommended brands: - Orzo Pasta: Barilla offers great quality orzo that cooks well. - Mushrooms: Look for organic options for the best flavor. - Vegetable Broth: Swanson's Organic Vegetable Broth provides rich taste. - Heavy Cream: Horizon Organic Heavy Cream is a good choice for richness. - Parmesan Cheese: Grana Padano is a flavorful alternative to Parmesan. This dish is easy to make and delicious. You can adjust the flavors to suit your needs and preferences! 1. Start by boiling water in a large pot. Cook the orzo pasta as per the package instructions until it is al dente. This usually takes around 8-10 minutes. Once done, drain the orzo and set it aside. 2. In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion. Sauté the onion for about 5 minutes until it becomes soft and translucent. 3. Next, add the minced garlic and sliced mushrooms. Cook this mixture for another 5-7 minutes. Stir occasionally until the mushrooms are tender and release their moisture. 4. Now, stir in the 2 cups of fresh spinach, 1 cup of vegetable broth, 1/2 teaspoon of dried thyme, and red pepper flakes if you like some heat. Cook for 2-3 minutes until the spinach wilts. 5. Reduce the heat to low and pour in 1/2 cup of heavy cream. Stir well to combine. Allow it to simmer for about 2 minutes until the sauce thickens slightly. 6. Add the cooked orzo to the pot. Toss everything together until the orzo is well coated with the creamy sauce. Season with salt and pepper to taste. 7. If you’re using Parmesan cheese, fold in 1/4 cup until it melts and mixes well. 8. Serve hot. Garnish with chopped fresh parsley on top for a lovely finish. - Always taste as you cook. Adjust salt and pepper to your liking. - Stirring the mixture often helps prevent sticking and ensures even cooking. - Use a large pot to allow enough space for the ingredients to cook properly. - Orzo Cooking: The orzo should be firm but not hard. - Onion Sautéing: The onion should be soft and slightly translucent. - Mushroom Cooking: Mushrooms should be soft and moist, not dry. - Spinach Wilting: Spinach should be a bright green and fully wilted. - Sauce Thickness: The sauce should coat the back of a spoon lightly. You can make this dish your own with simple swaps. Try different mushrooms like shiitake or portobello. Each type brings a unique flavor. Add veggies like peas or cherry tomatoes for extra color and taste. You can use whole wheat orzo for a healthier twist. For a kick, toss in more red pepper flakes. If you love cheese, mix in feta or goat cheese for a tangy note. Cooking orzo is easy, but a few tips help. First, always use plenty of water. This keeps the orzo from sticking together. Salt the water to add flavor from the start. Stir the orzo a few times while it cooks. This helps prevent clumping. Taste as it cooks to find that perfect al dente bite. Drain it right away and toss it with a little olive oil to keep it moist. Fresh herbs can really lift this dish. Try adding basil or dill for a fresh taste. A splash of lemon juice at the end brightens the flavors too. For a warm flavor, consider adding nutmeg or smoked paprika. These spices give depth and warmth. Experiment with different combinations to find what you love best. {{image_2}} You can easily make this dish vegan. Simply replace the heavy cream with coconut cream. It gives a similar rich texture. Omit the Parmesan cheese or use a vegan version. The dish will still taste creamy and satisfying. Use vegetable broth to keep it plant-based. For added protein, consider chicken or shrimp. Cook diced chicken breast in the pot first. Once cooked, remove it and set it aside. Then follow the recipe as usual. If you choose shrimp, add them after the mushrooms. Cook until they turn pink. This adds great flavor and makes it more filling. If you need a gluten-free dish, swap out orzo for gluten-free pasta. Look for rice or quinoa-based options. These work well in this creamy sauce. Make sure your vegetable broth is also gluten-free. This way, everyone can enjoy this tasty comfort dish! To keep your creamy mushroom spinach orzo fresh, store it in an airtight container. Make sure the dish is completely cool before sealing it. Place the container in the fridge. This dish stays good for about 3 to 4 days. If you want to eat it later, storing it properly helps keep the flavors intact. When you are ready to enjoy your leftovers, gently reheat the orzo. You can use the stove or microwave. If using the stove, add a splash of vegetable broth or water to prevent it from drying out. Heat on low, stirring often, until warm. In the microwave, cover the dish and heat for about 1 to 2 minutes. Stir halfway through for even warming. You can freeze creamy mushroom spinach orzo for longer storage. Use a freezer-safe container, leaving some space for expansion. It keeps well for up to 2 months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above. The texture may change a bit, but the flavor stays great! You can use coconut cream instead of heavy cream for a vegan option. It gives a rich taste. Other options include cashew cream or a mix of milk and butter. Choose based on your preference and diet. Each option brings a unique flavor to the dish. Yes, you can prepare the creamy mushroom spinach orzo ahead of time. Cook the orzo and sauce separately. Store them in the fridge. When ready to serve, heat them together on the stove. This keeps the orzo from getting mushy. To avoid mushy orzo, follow a few simple steps. First, cook it al dente according to the package. Drain it well and rinse with cold water. This stops the cooking process. Add the orzo to the sauce just before serving. This keeps it firm and flavorful. This blog explains how to create a delicious creamy mushroom spinach orzo dish. You learned about the key ingredients, including great brand options and swaps. I shared step-by-step cooking tips and visual cues, to help you nail every stage. Customization tips and variations ensure you can adapt the recipe for any diet. Finally, I covered storage and reheating so you can enjoy leftovers. With these insights, you can make this tasty meal with confidence and ease.

Creamy Mushroom Spinach Orzo

Savor the rich flavors of this creamy mushroom spinach orzo that's a delightful blend of comfort and nutrition! This simple recipe features tender orzo pasta enveloped in a luscious cream sauce with savory mushrooms and fresh spinach, perfect for any meal. Ready in just 25 minutes, it's a delicious dish the whole family will love. Click through to explore the step-by-step guide and elevate your dinner game tonight!
Print Recipe Pin Recipe

Ingredients
  

1 cup orzo pasta

2 tablespoons olive oil

1 cup mushrooms, sliced (preferably cremini or button)

2 cups fresh spinach, rinsed and drained

1 small onion, finely chopped

2 cloves garlic, minced

1 cup vegetable broth

1/2 cup heavy cream (or coconut cream for a vegan option)

1/2 teaspoon dried thyme

1/2 teaspoon red pepper flakes (optional for heat)

Salt and pepper to taste

1/4 cup grated Parmesan cheese (omit for vegan option)

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, bring water to a boil and cook the orzo according to the package directions until al dente. Drain and set aside.

    In the same pot, heat olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.

      Add the minced garlic and sliced mushrooms to the pot. Cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and have released their moisture.

        Stir in the fresh spinach, vegetable broth, dried thyme, and red pepper flakes. Cook for 2-3 minutes until the spinach wilts.

          Reduce the heat to low and pour in the heavy cream. Stir well to combine. Let it simmer for about 2 minutes until slightly thickened.

            Add the cooked orzo to the pot and toss everything together until the orzo is well coated with the creamy mixture. Season with salt and pepper to taste.

              If using, fold in the grated Parmesan cheese until melted and incorporated.

                Serve hot, garnished with chopped fresh parsley on top.

                  Prep Time, Total Time, Servings: 10 minutes | 25 minutes | 4 servings

                    - Presentation Tips: Serve in shallow bowls, garnished with extra parsley and a sprinkle of Parmesan for a delightful finish. Add a lemon wedge on the side for a fresh zing!