Creamy Spinach Mushroom Orzo

$- Orzo Pasta and Vegetable Broth: Start with 1 cup of orzo pasta and 2 cups of vegetable broth. The orzo gives a nice bite, while the broth adds depth. - Aromatics: Shallot and Garlic: Use 1 finely chopped shallot and 2 minced garlic cloves. These will build a great flavor base for the dish. - Main Ingredients: Mushrooms and Spinach: You need 8 ounces of sliced mushrooms, like cremini or button. Add 3 cups of fresh spinach to give your dish color and nutrients. - Cream Options: Heavy Cream vs. Coconut Cream: Choose 1 cup of heavy cream for richness. If you want a dairy-free option, use coconut cream instead. Both make the dish creamy and delicious. - Seasoning and Garnish: Season with 1 teaspoon of dried thyme and 1/4 teaspoon of red pepper flakes, if you like some heat. Add salt and pepper to taste. Finish with 1/4 cup of grated Parmesan cheese or nutritional yeast for a vegan option. Top with fresh parsley for a bright touch. These ingredients come together to create a creamy, flavorful, and comforting dish that’s perfect for any dinner. {{ingredient_image_1}} Start by boiling two cups of vegetable broth in a medium saucepan. Once the broth boils, add one cup of orzo pasta. Cook the orzo according to the package instructions until it is al dente. This usually takes about 8 to 10 minutes. After cooking, drain the orzo and set it aside for later. In a large skillet, heat one tablespoon of olive oil over medium heat. Add one finely chopped shallot to the skillet. Sauté the shallot for 2 to 3 minutes until it turns translucent. Next, add two minced garlic cloves and 8 ounces of sliced mushrooms. Cook the mushrooms for about 5 minutes until they are browned and tender. Then, add 3 cups of fresh spinach to the skillet. Cook this mixture until the spinach wilts, which takes about 2 minutes. Pour in one cup of heavy cream and stir to combine all the ingredients. Next, add the cooked orzo to the skillet along with one teaspoon of dried thyme, 1/4 teaspoon of red pepper flakes (if you like a little heat), and salt and pepper to taste. Mix everything well so that the pasta is evenly coated in the creamy sauce. Stir in 1/4 cup of grated Parmesan cheese until it melts and makes the dish creamy. Let the mixture sit for a couple of minutes off the heat to thicken. For a beautiful presentation, serve the creamy orzo in warm bowls. Top each bowl with freshly chopped parsley and an extra sprinkle of Parmesan cheese if you want. Enjoy your creamy, comforting dish! To get the best orzo, cook it in boiling vegetable broth. This adds flavor while it cooks. Follow the package instructions closely. Check the pasta a minute early. You want it al dente, which means firm but not hard. Drain it well, but save some broth. You can add a splash back to keep it creamy. You can make this dish fit your needs. If you want it dairy-free, use coconut cream instead of heavy cream. Nutritional yeast works great as a cheese substitute. For gluten-free options, look for gluten-free orzo. You can swap the mushrooms for other veggies, like zucchini or bell peppers. This keeps the dish fresh and fun. Store leftovers in an airtight container in the fridge. It will stay good for about three days. To reheat, add a splash of broth or water. This helps keep it creamy and not dry. Heat it slowly on the stove or in the microwave. Remember to stir often to make sure it warms evenly. Enjoy your tasty leftovers! Pro Tips Use Fresh Spinach: Fresh spinach adds a vibrant color and a more pronounced flavor compared to frozen. Always opt for fresh if available. Customize the Creaminess: Adjust the amount of cream based on your preference. For a lighter version, reduce the cream or use a combination of broth and cream. Enhance Umami Flavor: Adding a splash of soy sauce or miso paste can deepen the umami flavor of the dish without overpowering the other ingredients. Leftovers Storage: This dish holds well in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of broth or cream to revive the creaminess. {{image_2}} You can add proteins to make this dish heartier. Chicken, shrimp, or tofu work well. For chicken, cook bite-sized pieces in the skillet until golden, then mix in with the orzo. For shrimp, add them after the mushrooms and cook until pink. If you prefer tofu, use firm tofu, cubed, and sauté until crispy. Adding protein enhances flavor and makes it more filling. Feel free to get creative with your veggies. You can add bell peppers, zucchini, or peas. Just chop them small and add them with the mushrooms. Broccoli and asparagus are also great choices. Remember, the key is to cook them until tender but still vibrant. This keeps your dish colorful and packed with nutrients. Spice up your orzo with different herbs and spices. Fresh basil or parsley adds a bright taste. You can also try rosemary or oregano for an earthy flavor. Want a kick? Add more red pepper flakes or some smoked paprika. Experiment with your favorite flavors to make this dish truly yours. To store leftovers, cool the creamy spinach mushroom orzo to room temperature. Then, transfer it to an airtight container. Seal it tightly to keep out air. This helps maintain freshness. Place the container in the refrigerator. Leftovers will stay good for about three days. You can freeze this dish for later enjoyment. First, let the orzo cool completely. Then, portion it into freezer-safe bags or containers. Remove as much air as possible before sealing. Label each bag with the date. Frozen orzo will last for about three months. To reheat, first take the orzo out of the fridge or freezer. If frozen, let it thaw overnight in the fridge. For reheating, you can use a microwave or stovetop. If using a microwave, place the orzo in a bowl and add a splash of broth or cream. Heat in short bursts, stirring often. On the stovetop, warm it in a skillet over low heat. Add a bit of water or broth to keep it creamy. Stir until hot. Enjoy your delicious meal again! Yes, you can use gluten-free orzo pasta. Many brands offer great alternatives made from rice or lentils. These options cook similarly, making it easy to enjoy this dish without gluten. You can use coconut cream for a dairy-free option. Another choice is to use half-and-half or whole milk for a lighter version. Both options will still give you a creamy texture. Creamy Spinach Mushroom Orzo lasts about 3 to 5 days in the fridge. Make sure to store it in an airtight container to keep it fresh. Yes, you can make this dish vegan-friendly! Use coconut cream instead of heavy cream. Also, swap the Parmesan cheese for nutritional yeast. This keeps the flavors rich and delicious without dairy. In this post, we explored how to make Creamy Spinach Mushroom Orzo. We covered essential ingredients like orzo, broth, and cream options. Then, we detailed step-by-step cooking instructions to ensure a flawless dish. I shared tips for perfect texture and substitutions for diets. You can also customize with proteins and extra veggies. Lastly, I provided storage methods and answered common questions. Enjoy this creamy dish, and feel free to experiment with flavors that excite you!$

A delicious and comforting dish featuring orzo pasta, fresh spinach, and mushrooms in a creamy sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Ingredients

1 cup orzo pasta
2 cups vegetable broth
1 tablespoon olive oil
1 shallot finely chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced (cremini or button)
3 cups fresh spinach
1 cup heavy cream (or coconut cream for a dairy-free option)
1 teaspoon dried thyme
0.25 teaspoon red pepper flakes (optional)
to taste salt and pepper
0.25 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
for garnish fresh parsley, chopped

Instructions

In a medium saucepan, bring the vegetable broth to a boil. Add the orzo pasta and cook according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped shallot and sauté for 2-3 minutes until translucent.
Stir in the minced garlic and sliced mushrooms. Cook for about 5 minutes, until the mushrooms are browned and tender.
Add the fresh spinach to the skillet and cook until wilted, about 2 minutes.
Pour in the heavy cream and stir to combine. Add the cooked orzo, thyme, red pepper flakes (if using), salt, and pepper. Mix well to coat the pasta evenly in the creamy sauce.
Stir in the grated Parmesan cheese until melted and creamy. Adjust seasoning as needed.
Remove from heat and let it sit for a couple of minutes to thicken.

Notes

Serve in warm bowls, topped with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired.

Keyword creamy, mushroom, orzo, pasta, spinach