There’s something utterly magical about one-pot pasta dishes, and Creamy Spinach and Mushroom Orzo is a shining example of cozy flavors in a bowl! The orzo cooks right alongside mushrooms, onion, and baby spinach, drinking up a savory vegetable broth as it turns wonderfully tender. The addition of a splash of cream and a handful of Parmesan pulls everything together for a deliciously silky finish. Whether you serve it as a vegetarian main or a hearty side, this recipe is my go-to for a weeknight that needs a bit of comfort—and trust me, it’s always a big hit with family and friends.
Ingredients You’ll Need
You only need a handful of simple ingredients to make Creamy Spinach and Mushroom Orzo, but each one deserves a starring role! Together, they blend savory, creamy, and fresh notes into every forkful, with just the right amount of richness and color.
- Orzo pasta: This rice-shaped pasta cooks quickly and absorbs all the delicious flavors in the pan, giving the dish its signature creamy texture.
- Olive oil: Adds richness and helps saute your aromatics to perfection—choose extra-virgin for best flavor.
- Yellow onion: A small, finely chopped onion mellows as it cooks, layering sweet, savory base notes into your orzo.
- Garlic: Three cloves give the dish a fragrant lift; mince finely for an even spread of flavor.
- Cremini or button mushrooms: Earthy and juicy, these mushrooms soak up the seasonings and provide a meaty texture to the dish.
- Baby spinach: Vibrant and tender, spinach wilts into the hot orzo, adding a burst of leafy color and nutrients.
- Parmesan cheese: Freshly grated is best; it melts beautifully and brings a nutty, salty creaminess.
- Heavy cream: A splash transforms the dish from simple pasta to a lush, velvety experience.
- Vegetable broth: Cooks the orzo and infuses it with layered savory flavors.
- Dried thyme: Just half a teaspoon adds a subtle herby fragrance that complements the mushrooms perfectly.
- Salt and black pepper: Season generously to taste—the right balance enhances every ingredient.
- Butter (optional): Stir in at the end for an even richer finish, especially if you love silky sauces.
- Fresh parsley (optional): Sprinkle for a pop of freshness and a pretty contrast of green on top.
How to Make Creamy Spinach and Mushroom Orzo
Step 1: Sauté the Aromatics
Start by adding olive oil to a large skillet over medium heat. Give it a moment to shimmer, then toss in your chopped onion. Cook gently for 2 to 3 minutes until the onion softens and turns translucent. This sets a sweet yet savory foundation for your Creamy Spinach and Mushroom Orzo.
Step 2: Add Mushrooms and Garlic
Stir in the minced garlic and sliced mushrooms, letting them mingle with the onion. The aroma will instantly fill your kitchen! Cook for 5 to 7 minutes, stirring now and then, until the mushrooms are nicely browned and tender. During this time, the mushrooms will also release and then reabsorb their juices—hello, concentrated flavor!
Step 3: Toast the Orzo and Season
Sprinkle the orzo and dried thyme into the pan. Stir everything around for about a minute, so the orzo toasts slightly and the thyme wakes up, releasing its herby scent. This quick step adds another layer of savory goodness to the dish.
Step 4: Simmer with Broth
Pour in the vegetable broth and bump the heat up to bring it to a gentle simmer. Let the orzo cook, uncovered, for about 10 minutes. Give it an occasional stir to prevent sticking, and watch as the pasta drinks in the broth and plumps up until tender, with most of the liquid absorbed.
Step 5: Make It Creamy
Reduce the heat to low and pour in the heavy cream, tossing in the Parmesan cheese (and butter, if you’re using it). Stir until everything is melted and velvety—this is where Creamy Spinach and Mushroom Orzo gets its signature luxurious texture!
Step 6: Wilt the Spinach and Finish
Add your baby spinach last. Stir until the spinach has just wilted—all it takes is a minute or two. Season to taste with salt and black pepper, then serve the orzo warm, garnished with parsley if you like.
How to Serve Creamy Spinach and Mushroom Orzo
Garnishes
For a restaurant-worthy flourish, sprinkle your Creamy Spinach and Mushroom Orzo with chopped fresh parsley or extra Parmesan. Cracked black pepper on top looks lovely, too. If you enjoy a lemony kick, a few curls of lemon zest add brightness and visual pop.
Side Dishes
This comforting orzo is hearty enough to stand alone, but it also plays well with others! Serve alongside a crisp green salad dressed with a tangy vinaigrette, garlic bread for extra indulgence, or roasted broccoli for an appealing bit of crunch and color.
Creative Ways to Present
Turn Creamy Spinach and Mushroom Orzo into the centerpiece by plating it in shallow bowls and topping with a poached egg or grilled chicken for extra protein. For family-style dining, serve straight from the skillet at the table—there’s something fun and inviting about sharing a big, warm dish among friends.
Make Ahead and Storage
Storing Leftovers
Let any leftover Creamy Spinach and Mushroom Orzo cool to room temperature before transferring it to an airtight container. It keeps beautifully in the refrigerator for up to 3 days and makes a terrific quick lunch or dinner the next day.
Freezing
While you can freeze Creamy Spinach and Mushroom Orzo, the creamy sauce may separate and the pasta can become a bit softer upon reheating. If you do freeze it, use a freezer-safe container and thaw overnight in the fridge before warming up gently.
Reheating
To reheat, place your orzo in a saucepan with a splash of water, broth, or additional cream. Warm over low heat, stirring frequently, until creamy again and heated through. This helps restore its original luscious texture without drying out.
FAQs
Can I use a different type Main Course
Absolutely! While orzo is classic for this dish, you can try small pasta shapes like ditalini or even small shells; just keep in mind cooking times may vary and you may need to adjust the amount of liquid.
How can I make Creamy Spinach and Mushroom Orzo vegan?
Easy fix! Substitute the heavy cream with coconut milk or a plant-based cream alternative, and use nutritional yeast or your favorite vegan Parmesan in place of the traditional cheese.
Can I add protein to make it a complete meal?
Definitely—this recipe is super flexible. Try topping your orzo with sautéed chicken breast, white beans, or even crispy tofu for a more filling protein boost.
What mushrooms work best in this dish?
Cremini and button mushrooms are perfect for Creamy Spinach and Mushroom Orzo because they have a mild, savory flavor and cook quickly. However, feel free to use baby bella, shiitake, or even a mix to add extra dimension.
Can I prepare Creamy Spinach and Mushroom Orzo ahead of time?
Yes, you can cook the orzo ahead and keep it refrigerated for up to three days. For the best taste and texture, reheat gently with a tablespoon or two of broth or cream, and add fresh greens just before serving.
Final Thoughts
Whether you’re cooking for a crowd or just want to curl up with a bowl of pure comfort, Creamy Spinach and Mushroom Orzo is one of those dishes you’ll look forward to making again and again. Give it a try—you’ll love how easy, nourishing, and utterly delicious it is!
Print
Creamy Spinach and Mushroom Orzo Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in a creamy and flavorful dish with this Creamy Spinach and Mushroom Orzo recipe. This vegetarian one-pot wonder is easy to make and perfect for a satisfying meal.
Ingredients
Orzo Pasta:
1 cup
Olive Oil:
2 tbsp
Yellow Onion (finely chopped):
1 small
Garlic (minced):
3 cloves
Mushrooms (cremini or button, sliced):
8 oz
Baby Spinach:
2 cups
Parmesan Cheese (grated):
1/2 cup
Heavy Cream:
1/2 cup
Vegetable Broth:
2 cups
Dried Thyme:
1/2 tsp
Salt and Black Pepper:
to taste
Butter (optional):
1 tbsp
Fresh Parsley for garnish (optional):
As needed
Instructions
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened.
- Stir in garlic and sliced mushrooms, cooking until mushrooms are browned.
- Add orzo and thyme, toasting for 1 minute. Pour in vegetable broth and simmer for 10 minutes.
- Reduce heat and stir in cream, Parmesan, and butter. Mix until creamy.
- Add spinach and cook until wilted. Season with salt and pepper. Serve warm, garnished with parsley.
Notes
- To make it vegan, substitute cream with coconut milk and use nutritional yeast instead of Parmesan.
- Optional: Add cooked chicken or white beans for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg
