Name: Mushroom and Spinach Orzo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: 1 cup orzo (whole-wheat orzo optional); 2 tablespoons olive oil; 2 cloves garlic, minced; 1 small onion, finely chopped; 2 cups mushrooms (button, cremini, or baby bella); 4 cups fresh spinach, roughly chopped; 2 cups vegetable broth; ½ cup heavy cream (optional; can substitute with coconut cream for dairy-free); ½ cup grated Parmesan cheese (optional); Salt and pepper to taste; Fresh herbs such as thyme or parsley for garnish

Description

This Mushroom and Spinach Orzo is a quick and comforting dish perfect for a wholesome weeknight dinner. Featuring tender orzo pasta combined with sautéed mushrooms, fresh spinach, and a creamy vegetable broth base, it offers a delightful medley of earthy and fresh flavors. The optional Parmesan cheese and cream add richness, while fresh herbs provide a bright finishing touch. Easy to prepare in just 30 minutes, this recipe balances taste and nutrition, making it a satisfying vegetarian meal.

Ingredients

Scale

Orzo

1 cup orzo (whole-wheat orzo optional)

Vegetables

2 tablespoons olive oil
2 cloves garlic, minced
1 small onion, finely chopped
2 cups mushrooms (button, cremini, or baby bella)
4 cups fresh spinach, roughly chopped

Liquids & Dairy

2 cups vegetable broth
½ cup heavy cream (optional; can substitute with coconut cream for dairy-free)
½ cup grated Parmesan cheese (optional)

Seasoning & Garnish

Salt and pepper to taste
Fresh herbs such as thyme or parsley for garnish

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Instructions

Cook the Orzo: Bring a pot of salted water to a boil and cook the orzo according to package instructions, about 8–10 minutes until al dente. Drain the orzo and toss it with a little olive oil to prevent sticking. Set aside.
Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add chopped onion and sauté for 2–3 minutes until translucent and softened. Add minced garlic and cook an additional minute until fragrant. Then add mushrooms and cook for 5–7 minutes until golden brown and their moisture has evaporated.
Incorporate the Spinach: Add the fresh spinach to the skillet in batches if needed, stirring frequently. Cook for 1–2 minutes until the spinach is fully wilted.
Add Broth and Cream: Pour in the vegetable broth and bring the mixture to a gentle simmer. Allow it to cook for 3–4 minutes to blend flavors. If using, stir in the heavy cream or coconut cream to create a richer, creamier sauce.
Combine with Orzo and Cheese: Add the cooked orzo to the skillet and stir well to coat the pasta in the flavorful sauce. Sprinkle in the Parmesan cheese, if desired, and mix until it melts and incorporates evenly.
Season and Serve: Taste and season with salt and pepper as needed. Garnish with fresh thyme or parsley for brightness. Optional additions include lemon zest or juice, and toasted pine nuts or walnuts for added texture and flavor. Serve warm and enjoy.

Notes

Use whole-wheat orzo for a healthier, fiber-rich alternative.
For a dairy-free option, substitute heavy cream with coconut cream and omit Parmesan cheese.
If you prefer a more herbaceous flavor, add fresh thyme while sautéing mushrooms.
To add crunch and nuttiness, sprinkle toasted pine nuts or walnuts before serving.
Adjust seasoning at the end by adding lemon juice or zest for a fresh, vibrant taste.