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- 1 cup orzo pasta - 2 tablespoons olive oil - 1 medium onion, finely chopped - 3 cloves garlic, minced - 8 ounces mushrooms, sliced (button or cremini) - 2 cups fresh spinach, roughly chopped - 1 cup vegetable broth - 1 cup heavy cream - 1/2 cup grated Parmesan cheese - Salt and pepper to taste - 1 teaspoon dried thyme - Fresh parsley, chopped (for garnish) When making creamy mushroom spinach orzo, the right ingredients matter. Start with orzo. This pasta cooks quickly and gives a nice texture. Use fresh mushrooms for rich flavor. Button or cremini are both great. They add depth to the dish. Onions and garlic form the base. They bring aroma and sweetness. Olive oil is perfect for sautéing, adding healthy fats. Fresh spinach adds color and nutrients. You want it roughly chopped for easy mixing. Next, vegetable broth and heavy cream create the creamy sauce. The broth adds flavor, while the cream makes it rich. Parmesan cheese ties everything together with its salty taste. Don’t forget salt and pepper for seasoning. Dried thyme brings a nice herbal note. Finally, fresh parsley adds brightness and looks great on top. - Additional herbs (e.g., basil or oregano) - Lemon zest for brightness - Crushed red pepper for heat Want to kick up the flavor? Add fresh herbs like basil or oregano. They give the dish a fresh twist. Lemon zest can brighten it up too. Just a little zest adds a nice zing. If you like heat, sprinkle in crushed red pepper. It gives a warm kick that’s super tasty. {{ingredient_image_1}} To cook the orzo pasta, start by bringing salted water to a boil in a large pot. Add 1 cup of orzo and cook it according to the package instructions. You want it to be al dente, which means it should be firm yet tender. This usually takes about 8-10 minutes. When it's done, drain it and set it aside. For the perfect al dente texture, check the pasta a minute or two before the suggested time. This way, you can catch it just right. Remember, it will continue cooking when you add it to the sauce later. In the same pot, heat 2 tablespoons of olive oil over medium heat. Add 1 finely chopped medium onion and sauté it until it turns translucent, which takes about 3-4 minutes. Next, stir in 3 minced garlic cloves and cook for 1 more minute until you smell the garlic’s nice aroma. Now, add 8 ounces of sliced mushrooms to the pot. Cook them until they release their moisture and turn golden brown. This should take about 5-7 minutes. For best results, don’t overcrowd the pan. If needed, cook the mushrooms in batches. Once the mushrooms are ready, toss in 2 cups of roughly chopped fresh spinach. Cook until the spinach wilts, which takes another 2-3 minutes. This adds flavor and color to your dish. Now it's time to bring everything together. Pour in 1 cup of vegetable broth and 1 cup of heavy cream. Stir well and let it simmer gently. This creates a rich and creamy sauce. After a few minutes, add the cooked orzo back into the pot along with 1/2 cup of grated Parmesan cheese, 1 teaspoon of dried thyme, and salt and pepper to taste. Mix everything until well combined. Let it cook for another 2-3 minutes until everything is hot and creamy. Taste your dish and adjust the seasoning if necessary. For an extra touch, serve it warm, garnished with fresh parsley on top. Enjoy your creamy mushroom spinach orzo! To get that perfect creamy texture without curdling, keep the heat low when adding cream. High heat can cause the cream to separate. Stir gently and let it warm through. This keeps your sauce smooth and rich. If you prefer a lighter touch, consider using coconut cream or cashew cream. Both options add creaminess without dairy. Just substitute them for the heavy cream in equal amounts. The right spices can make your dish shine. I love using thyme, as it pairs well with mushrooms. You can also add a pinch of garlic powder for extra flavor. Fresh herbs like parsley and basil can brighten the dish. Balancing the saltiness is key. The Parmesan cheese will add salt, so taste before adding more salt. A squeeze of lemon juice can also help balance flavors. For a lovely presentation, serve the creamy mushroom spinach orzo in shallow bowls. This allows the vibrant colors to stand out. Top with extra Parmesan cheese and a sprinkle of parsley for a pop of green. You can also add a drizzle of olive oil right before serving. This adds shine and flavor. If hosting, consider serving it family-style in a large bowl, letting guests help themselves. Pro Tips Use Fresh Mushrooms: Fresh mushrooms add a depth of flavor and a wonderful texture to the dish. Avoid canned mushrooms for the best results. Adjust Creaminess: If you prefer a lighter version, you can substitute half of the heavy cream with more vegetable broth or a splash of white wine. Customize Greens: Feel free to mix in other leafy greens like kale or Swiss chard for added nutrition and flavor. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth to restore creaminess. {{image_2}} For a gluten-free option, use rice or corn orzo. These substitutes work well in this creamy dish. If you want a vegan version, try using plant-based cream. Look for vegan cheese that melts well. These swaps keep the flavors rich and satisfying. You can add other veggies to the mix. Bell peppers or zucchini can brighten the dish. Both vegetables add texture and flavor. For protein, consider chicken, shrimp, or tofu. Each option brings its own taste and nutrition. Simply cook the protein before adding it to the pot. Want to elevate the taste? Add a splash of white wine while cooking. It adds depth and a hint of acidity. You can also experiment with different cheeses. Try goat cheese or feta for a tangy twist. Each cheese gives a unique flavor to the creamy orzo. To keep your creamy mushroom spinach orzo fresh, follow these tips: - Refrigerating: Place leftovers in an airtight container. This helps keep the flavors intact. Store in the fridge for up to three days. - Freezing: If you need to store it longer, freeze in a freezer-safe container. Be sure to leave some space at the top for expansion. It can last up to three months in the freezer. For best results, use glass or BPA-free plastic containers. These materials keep the dish fresh and tasty. You can easily reheat your creamy mushroom spinach orzo using these methods: - Stovetop: Place the orzo in a pan over low heat. Add a splash of vegetable broth or cream. Stir often until warmed through. This keeps the dish creamy. - Microwave: Transfer the orzo to a microwave-safe bowl. Add a little cream or broth. Heat in 30-second intervals, stirring in between, until hot. To maintain creaminess, avoid high heat. Stirring often helps blend the flavors back together. Enjoy your delicious leftovers! Making this dish is quick and easy. It takes about 10 minutes to prep. Cooking time is around 20 minutes. So, you can have it ready in just 30 minutes. This makes it perfect for busy weeknights or a quick lunch. Yes, you can make this dish ahead of time. Store it in an airtight container in the fridge. It will stay fresh for about 3 days. When you’re ready to eat, just reheat it on the stovetop or in the microwave. Add a splash of cream to keep it creamy. This dish has some healthy aspects. It includes spinach, which is rich in vitamins. Mushrooms provide fiber and minerals. The orzo adds carbs for energy. However, it also has heavy cream and cheese, which are high in fat. You can make it healthier by using low-fat cream or adding more veggies. In this post, we explored how to make Creamy Mushroom Spinach Orzo. We covered the key ingredients, like orzo pasta, mushrooms, and fresh spinach. I shared step-by-step instructions for perfecting the dish and tips for storage. As you prepare this meal, don’t hesitate to adjust flavors and ingredients to suit your taste. Make it your own! Enjoy cooking and sharing this tasty dish with family and friends.

Creamy Mushroom Spinach Orzo

A delicious and creamy orzo dish with mushrooms and spinach, perfect for a comforting meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients
  

  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced (button or cremini)
  • 2 cups fresh spinach, roughly chopped
  • 1 cup vegetable broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • to taste salt and pepper
  • 1 teaspoon dried thyme
  • to garnish fresh parsley, chopped

Instructions
 

  • In a large pot, bring salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
  • In the same pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
  • Add the sliced mushrooms to the pot and cook until they release their moisture and become golden brown, approximately 5-7 minutes.
  • Once the mushrooms are cooked, add the chopped spinach and cook until wilted, about 2-3 minutes.
  • Pour in the vegetable broth, followed by the heavy cream. Stir well and bring the mixture to a gentle simmer.
  • Add the cooked orzo to the pot, along with the grated Parmesan cheese, dried thyme, salt, and pepper. Stir to combine and let cook for another 2-3 minutes until everything is heated through and creamy.
  • Taste and adjust the seasoning if necessary.
  • Serve warm, garnished with fresh parsley on top.

Notes

Serve in shallow bowls, topped with additional Parmesan cheese and parsley for a vibrant finish.
Keyword creamy, mushroom, orzo, pasta, spinach