Mushroom & Spinach Orzo – A Creamy One-Pan Pasta for Cozy Nights
There’s a special kind of joy in a recipe that feels fancy but takes barely half an hour to make. Mushroom & spinach orzo is that magic kind of dish — creamy, comforting, and full of flavor, yet effortlessly simple. It’s the perfect middle ground between risotto and pasta: the orzo cooks right in the pan, soaking up every bit of garlicky, buttery flavor until it transforms into something irresistibly velvety.
If you’re looking for a cozy dinner that tastes like it came straight out of a European café, this one’s for you. Earthy mushrooms, tender spinach, and perfectly cooked orzo mingle in a creamy Parmesan sauce that clings to every grain of pasta. It’s hearty enough to stand alone, but it also makes a lovely side dish to grilled chicken, roasted salmon, or even steak.
Ingredients:
- 1 cup orzo pasta
- 1 tbsp olive oil
- 2 tbsp butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz mushrooms (cremini or button), sliced
- 3 cups baby spinach
- 2 cups vegetable broth (or chicken broth)
- ½ cup heavy cream (or half-and-half)
- ½ cup grated Parmesan cheese (plus extra for serving)
- Salt and black pepper to taste
- Juice of ½ lemon (optional, for brightness)
- Fresh parsley or thyme, chopped (for garnish)
Instructions:
- Sauté the aromatics: In a large skillet or sauté pan, heat olive oil and butter over medium heat. Add the chopped onion and cook until soft and translucent, about 3 minutes. Stir in the minced garlic and cook another 30 seconds, just until fragrant.
- Cook the mushrooms: Add the sliced mushrooms to the pan. Sauté for about 5–6 minutes, stirring occasionally, until they release their juices and start to brown. Season lightly with salt and pepper.
- Toast the orzo: Add the orzo pasta to the skillet and stir to coat it in the butter and oil. Toast for 1–2 minutes until the edges look slightly golden — this adds a lovely nutty flavor.
- Add broth and simmer: Pour in the vegetable broth. Bring to a gentle simmer and cook, stirring often, until the orzo is tender and most of the liquid has been absorbed (about 10 minutes).
- Add the cream and spinach: Stir in the heavy cream and toss in the spinach. Cook for another 2–3 minutes until the spinach wilts and the sauce becomes thick and creamy.
- Finish with cheese and seasoning: Stir in the Parmesan cheese and adjust salt and pepper to taste. For a touch of freshness, add a squeeze of lemon juice before serving.
- Serve: Spoon the mushroom & spinach orzo into warm bowls. Garnish with a sprinkle of Parmesan, cracked pepper, and fresh herbs. Serve immediately while creamy and hot.
Tips & Tricks:
- Stir often while cooking the orzo to prevent sticking.
- If the mixture thickens too much before the orzo is cooked, add a splash of broth.
- For extra flavor, deglaze the pan with a splash of white wine after toasting the orzo.
- Don’t skip the lemon juice — it brightens the creamy sauce beautifully.
- For a richer version, add a tablespoon of mascarpone cheese before serving.
Mushroom & Spinach Orzo
Ingredients
Equipment
Method
- Heat olive oil and butter in a large skillet. Add onion and cook until translucent.
- Add garlic and mushrooms; sauté until mushrooms are browned.
- Add orzo; toast for 1–2 minutes.
- Pour in broth; simmer until orzo is tender and most liquid is absorbed.
- Stir in cream and spinach; cook until spinach wilts.
- Add Parmesan, season with salt, pepper, and lemon juice. Stir until creamy.
- Serve hot, garnished with fresh herbs and extra cheese.
Notes
Variations:
- Vegan Version: Use plant-based cream and vegan Parmesan or nutritional yeast.
- Add Protein: Toss in cooked chicken, shrimp, or crispy bacon bits for a heartier meal.
- Cheesy Upgrade: Mix in shredded mozzarella or fontina for a melty, ultra-creamy texture.
- Herb Twist: Try adding fresh basil, oregano, or thyme for more Italian flair.
Serving Suggestions:
Serve this creamy orzo with a side of crusty bread or garlic toast to soak up every bit of the sauce. It pairs perfectly with a crisp garden salad or roasted vegetables. For a dinner-party twist, serve it alongside grilled salmon, roasted chicken thighs, or steak strips with a drizzle of balsamic glaze.
Storage Information:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Reheat gently on the stove with a splash of cream or broth to bring back the creamy texture.
- Freeze: Freeze for up to 1 month; thaw overnight in the fridge and reheat with extra liquid.
FAQ:
Q: Can I use rice instead of orzo?
A: Yes, but you’ll need to adjust the cooking time and liquid — rice takes longer to cook and absorbs more broth.
Q: Can I make it dairy-free?
A: Absolutely. Use olive oil instead of butter, coconut cream or oat milk for the cream, and skip or substitute the cheese.
Q: What kind of mushrooms work best?
A: Cremini or baby bella mushrooms have a deep, savory flavor that works beautifully. You can also mix in shiitake or portobello for more umami.
History / Fun Facts:
Orzo, also known as risoni, is a tiny pasta shaped like rice that originates from Italy. It’s a staple in Mediterranean cooking and is often used in soups, salads, or creamy one-pan meals like this. The beauty of orzo is how it absorbs flavor while keeping a tender, silky bite.
The combination of mushrooms and spinach has been a beloved pairing for centuries — earthy, rich, and nutritious. Mushrooms bring an umami punch that makes vegetarian meals deeply satisfying, while spinach adds color, freshness, and a dose of nutrients. Together, they turn a simple pantry staple like orzo into a dish worthy of a restaurant table.
