Description
This Mushroom and Spinach Orzo is a creamy and comforting vegetarian pasta dish that is easy to make and perfect for a quick weeknight dinner.
Ingredients
Scale
Ingredients:
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 8 ounces cremini or white mushrooms (sliced)
- 4 cups baby spinach
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 2 cups low-sodium vegetable broth
- 1/4 cup heavy cream (optional for creaminess)
Instructions
- In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
Stir in the garlic and cook for another 30 seconds. Add the sliced mushrooms and cook for 5 to 6 minutes, stirring occasionally, until they release their moisture and begin to brown. Stir in the orzo and toast for 1 to 2 minutes. Pour in the vegetable broth and bring to a gentle simmer. Cook uncovered for about 10 minutes, stirring frequently, until the orzo is tender and most of the liquid is absorbed. Add the baby spinach, salt, pepper, and thyme, stirring until the spinach is wilted. Stir in the Parmesan and heavy cream (if using). Taste and adjust seasoning as needed. Serve warm.
Notes
- To make this dish vegan, omit the butter, cheese, and cream, or use dairy-free alternatives.
- Add cooked chicken or white beans for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 3g
- Sodium: 480mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg
