Go Back
–+ servings
Creamy Mushroom and Spinach Orzo

Creamy Mushroom and Spinach Orzo for Cozy Weeknight Dinners

A delicious and comforting Creamy Mushroom and Spinach Orzo perfect for cozy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 tablespoon Unsalted Butter Swap with margarine or extra olive oil for vegan options.
  • 1 medium Yellow Onion Finely diced.
  • 8 ounces Cremini Mushrooms Feel free to use button mushrooms or any preferred variety.
  • 1 teaspoon Salt Adjust according to dietary needs.
  • 2 cloves Garlic Minced.
Pasta
  • 1 cup Orzo Gluten-free or whole wheat orzo can be used.
Sauce
  • 4 cups Low Sodium Vegetable Stock Homemade broth gives the best results.
  • 1 cup Half and Half Substitute with heavy cream and whole milk or dairy-free alternatives.
  • 1 teaspoon Ground Black Pepper
Creaminess and Nutrition
  • 1 cup Parmesan Cheese Use nutritional yeast for a vegan alternative.
  • 2 cups Baby Spinach Kale or Swiss chard can be good substitutes.

Equipment

  • large skillet

Method
 

Steps
  1. In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of unsalted butter over medium-high heat.
  2. Add 1 finely diced yellow onion and sauté for about 3 minutes until it becomes translucent.
  3. Toss in 8 ounces of sliced cremini mushrooms along with a pinch of salt, cooking for an additional 2-3 minutes.
  4. Stir in 2 cloves of minced garlic and sauté briefly for 30 seconds until fragrant.
  5. Pour in 1 cup of orzo and toast it in the pan for 30-60 seconds, stirring continuously.
  6. Pour in 4 cups of low sodium vegetable stock and 1 cup of half and half, stirring well.
  7. Cook the orzo uncovered for about 10 minutes, stirring every minute to prevent sticking.
  8. Once the orzo is cooked, fold in 1 cup of grated Parmesan cheese and 2 cups of baby spinach.
  9. If the sauce appears too thick, adjust by adding a splash of milk or water.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 1200IUVitamin C: 15mgCalcium: 200mgIron: 1.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3-4 days. To freeze, keep in a freezer-safe container for up to 2 months.

Tried this recipe?

Let us know how it was!