Description
Creamy Mushroom and Spinach Orzo
Ingredients
1 cup orzo pasta
2 tbsp olive oil
2 cups mushrooms, sliced
3 cups fresh spinach
2 cloves garlic, minced
2 cups vegetable broth
1/2 cup milk or cream
1/4 cup grated Parmesan cheese
1/2 tsp dried thyme
Salt and black pepper to taste
Optional: Red pepper flakes for garnish
Directions
Sauté the mushrooms: Heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 5–6 minutes until golden brown. Stir in garlic and cook for another minute.
Add orzo and broth: Stir in the orzo and vegetable broth. Bring to a simmer and cook for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Add spinach and cream: Stir in spinach and cook until wilted. Then, add milk or cream, Parmesan cheese, thyme, salt, and pepper. Mix well and let it simmer for 2 minutes until creamy.
Serve: Garnish with a sprinkle of red pepper flakes if desired. Serve warm as a main dish or side!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure all ingredients are prepped (mise en place). Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the sliced mushrooms in a single layer if possible, allowing them to sear and brown without stirring for the first 3-4 minutes. This builds deep flavor. Then, add the minced garlic, stirring for 30-60 seconds until fragrant. Next, add the dry orzo pasta, toasting it in the oil for 1 minute. Pour in the vegetable broth, scrape up any browned bits, and bring to a lively simmer. Reduce heat to maintain a simmer, cover, and cook for 8-10 minutes, stirring halfway, until orzo is al dente and liquid is mostly absorbed.
Serving Suggestions
This versatile dish can be styled for any occasion. Serve it as a hearty vegetarian main with a side salad of arugula with lemon vinaigrette. It also makes an elegant side dish for grilled chicken, salmon, or seared scallops. For a richer presentation, top with extra grated Parmesan, a drizzle of truffle oil, or toasted pine nuts. A crusty baguette is perfect for soaking up the creamy sauce.
How-to Summary
In summary: Brown mushrooms, sauté garlic, toast orzo briefly, simmer in broth until cooked, then wilt spinach and stir in cream, Parmesan, and seasonings. The entire process uses one pot and takes about 25 minutes for a creamy, satisfying meal.
Frequently Asked Questions
Can I use a different pasta? Yes, but orzo’s small rice-like shape is ideal for this creamy method. Small pastas like ditalini work, but cooking times will vary.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of broth or milk to restore creaminess.
Can I make this dairy-free? Absolutely. Use full-fat coconut milk or a plain, unsweetened plant-based cream, and nutritional yeast instead of Parmesan.
Is it freezer-friendly? Not recommended. Cream-based sauces and pasta can become grainy and mushy after freezing and thawing.
My sauce is too thick. How can I fix it? Simply stir in additional vegetable broth, milk, or cream a tablespoon at a time until your desired consistency is reached.
Common Mistakes to Avoid
- Overcrowding the Mushrooms: Cooking too many mushrooms at once steams them. Cook in batches if needed for proper browning.
- Not Toasting the Orzo: Skipping the quick toast in oil misses a chance to add a nutty flavor to the pasta.
- Overcooking the Orzo: Aim for al dente as it will continue to absorb sauce off the heat. Check a minute before the timer.
- Adding Cheese Off Heat: Always add Parmesan while the dish is on low heat to ensure it melts smoothly into the sauce.
Conclusion
This Creamy Mushroom and Spinach Orzo is the epitome of easy, one-pot comfort food. It delivers restaurant-quality flavor with minimal effort and cleanup. By following the detailed steps and tips provided, you can master this versatile recipe, adapt it to your dietary needs, and enjoy a reliably delicious meal any night of the week.