Description
This Creamy Spinach and Mushroom Orzo is a quick and satisfying one-pan meal perfect for busy weeknights. Tender orzo pasta is cooked with flavorful mushrooms, fresh spinach, and a rich, creamy sauce infused with garlic, Italian seasoning, and smoked paprika. Ready in just 30 minutes, this comforting dish balances earthiness and spice for a deliciously hearty yet simple dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 8 oz baby bella mushrooms or crimini, sliced
- Salt and pepper, to taste
- 1 cup uncooked orzo pasta
- 2 cups chicken broth or stock
- 5 cloves garlic, minced
- ½ teaspoon Italian seasoning or Herbs from Provence
- ½ teaspoon smoked paprika (or more to taste)
- ¼ teaspoon salt (or more, to taste)
- 5 oz fresh spinach
- ½ cup heavy cream
- ¼ teaspoon red pepper flakes (or more to taste)
Instructions
- Cook Mushrooms: Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet over medium-high heat. Add the sliced mushrooms and season generously with salt and pepper. Cook for 1 to 2 minutes until mushrooms are lightly browned and softened. Remove half of the cooked mushrooms and set aside on a plate.
- Simmer Orzo: In the same skillet with remaining mushrooms, add uncooked orzo, chicken broth, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt. Bring to a boil, then reduce heat to medium-low to simmer. Cook for 5 to 10 minutes, stirring occasionally, until orzo is tender and cooked through.
- Add Spinach and Cream: During the last 5 minutes of cooking, stir in fresh spinach and allow it to wilt. Once wilted, pour in ½ cup heavy cream. Stir gently over low to medium heat until sauce thickens slightly without boiling.
- Finish and Serve: Season with additional salt and smoked paprika if desired. Fold in reserved cooked mushrooms. Serve sprinkled with red pepper flakes for a gentle kick of heat.
Notes
- Use vegetable broth to make this recipe vegetarian.
- Adjust red pepper flakes to control spiciness.
- For a dairy-free version, substitute heavy cream with coconut cream or cashew cream.
- Keep stirring the orzo to prevent sticking to the skillet.
- Serve with grated Parmesan for extra richness if desired.
