🍽️ Spinach Mushroom Orzo
📖 Description
This creamy, earthy pasta dish combines tender orzo with juicy mushrooms, sautéed garlic, and wilted spinach for a cozy, Mediterranean-inspired meal. It’s quick, hearty, and perfect as a meatless main or a rich side dish. Bonus: it all comes together in one pan! 🙌
📌 Ingredients
- 8 oz (about 1½ cups) orzo pasta
- 1 tablespoon olive oil
- 8 oz mushrooms (button, cremini, or a mix), sliced
- 3 cloves garlic, minced
- 4 cups fresh baby spinach
- 2 cups vegetable broth (or chicken broth)
- ¼ cup grated Parmesan cheese
- 2 tablespoons heavy cream or half-and-half (optional, for creaminess)
- Salt & pepper to taste
- Optional: red pepper flakes, lemon zest, or chopped herbs for garnish
👨🍳 Instructions
- Sauté the Mushrooms:
- Heat olive oil in a large skillet over medium heat.
- Add sliced mushrooms and cook for 5–7 minutes until golden and soft.
- Add garlic and sauté for another minute.
- Toast the Orzo:
- Add the orzo directly into the pan.
- Toast for 1–2 minutes, stirring constantly, until slightly golden.
- Add Broth & Simmer:
- Pour in the broth and bring to a gentle simmer.
- Cover and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
- Stir in Spinach:
- Fold in spinach and cook until wilted (1–2 minutes).
- Finish Creamy (Optional):
- Stir in Parmesan and cream.
- Season with salt, pepper, and red pepper flakes (if using).
- Add a splash of broth or water if too thick.
- Serve:
- Top with lemon zest, more cheese, or fresh parsley if desired.
- Serve warm as a main or a side.
👩🍳 Notes & Tips
- Orzo Substitute: Use small pasta shapes like ditalini or pearl couscous.
- Extra Protein: Add grilled chicken, shrimp, or chickpeas to bulk it up.
- Go Dairy-Free: Skip cheese and cream, and use nutritional yeast or dairy-free alternatives.
- Storage: Keeps well in the fridge for 3–4 days. Add a splash of broth to reheat.
🍽️ Servings
- Makes 3–4 servings as a main, or 5–6 as a side dish
🥗 Nutritional Info (Per Serving, Approx.)
- Calories: 280–350
- Protein: 9–11g
- Fat: 10–13g
- Carbs: 35–40g
- Fiber: 3g
- Sodium: ~400–600mg
💪 Health Benefits
- Spinach: Rich in iron, vitamin C, and fiber
- Mushrooms: Immune-boosting, low-calorie, and packed with antioxidants
- Orzo: A satisfying, quick-cooking grain that pairs well with veggies
- One-Pan Meal: Easy cleanup and balanced nutrition
❓ Q&A
Q: Can I use frozen spinach?
A: Yep! Use about 1½ cups frozen spinach. Thaw and squeeze out excess water before adding.
Q: Is this dish freezer-friendly?
A: Not ideal due to the cream and spinach, but it holds okay for a couple of weeks if tightly sealed.
Q: Can I make this vegan?
A: Absolutely! Skip the cheese and cream or use plant-based alternatives. Add nutritional yeast for a cheesy vibe.
Q: What’s a good broth substitute?
A: Water with a bouillon cube or just water + extra herbs for flavor.
Q: How can I make it gluten-free?
A: Sub orzo with gluten-free rice pasta or even short-grain rice.
Would you like this in a printable format, or maybe even a meal-prep guide to pair it with protein options for the week? Let me know! 🍴✨