This creamy Spinach Mushroom Orzo is a cozy, one-pan wonder that’s perfect for busy weeknights or elegant enough for a dinner party. Packed with earthy mushrooms, fresh spinach, and garlic in a rich, creamy sauce, this dish comes together in just 30 minutes! Whether you’re serving it as a comforting vegetarian main or a hearty side, this creamy mushroom spinach orzo delivers big flavor with minimal effort. It’s everything you love about risotto—creamy, savory, satisfying—but made easier with orzo pasta. Save this must-try from your collection of orzo recipes for when you need a quick win!
What Makes This Spinach Mushroom Orzo So Special?
Think of this Spinach Mushroom Orzo as the easier, more approachable cousin of risotto. You get the same creamy texture, deep savory flavors, and hearty satisfaction—but with less effort and time. It’s packed with fresh mushrooms, tender baby spinach, aromatic garlic, and a perfectly seasoned creamy sauce that clings to every bite of orzo pasta. It’s a dish that feels both comforting and elevated at the same time.
Why You’ll Love This Spinach Mushroom Orzo
- Ready in 30 minutes
- One pan = easy cleanup
- Comforting, creamy, and customizable
- A satisfying meatless main or the perfect pasta side dish
Ingredients You’ll Need To Make Spinach Mushroom Orzo
- Orzo pasta – A small, rice-shaped pasta that cooks quickly and absorbs flavor beautifully.
- Fresh spinach – Wilts right into the sauce for a pop of green and added nutrition.
- Mushrooms – Baby bella mushrooms bring earthy depth, but you can also use white, cremini, or shiitake.
- Heavy cream – Adds that luscious, creamy finish. Half-and-half also works for a lighter option.
- Chicken broth – Infuses the orzo with savory flavor. Vegetable broth can be used for a vegetarian version.
- Olive oil – For sautéing the mushrooms to golden perfection.
- Minced garlic – Don’t skimp on this; it adds bold, aromatic flavor.
- Italian seasoning – A simple mix that ties everything together.
- Smoked paprika – Adds warmth and a subtle smokiness.
- Red pepper flakes – Optional, for a touch of heat.
- Salt & freshly ground black pepper – To taste.
How to Make Spinach Mushroom Orzo
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Sauté the mushrooms: In a large, high-sided skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until they’re golden and tender, about 5-7 minutes.
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Add aromatics: Stir in garlic, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Cook for 1 minute until fragrant.
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Cook the orzo: Add uncooked orzo and pour in the chicken broth. Bring to a simmer, stirring occasionally so the orzo doesn’t stick.
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Add cream & spinach: Once the orzo is nearly cooked and most of the liquid is absorbed, stir in the heavy cream and fresh spinach. Cook for another 3–5 minutes until the spinach is wilted and the sauce is creamy.
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Serve hot: Serve it as a main course or as a flavorful side dish alongside chicken, shrimp, or grilled steak.
Cooking Tips for Perfect Creamy Orzo
- Stir the orzo often while simmering to prevent sticking.
- Use a sturdy skillet to promote even cooking and avoid scorching.
- The sauce thickens as it cools—add a splash of broth or cream if reheating.
- Don’t overcook the orzo; it should be tender but still have a slight bite.
Make It Your Own
This Spinach Mushroom Orzo is incredibly versatile. Try these variations:
- Add protein: Serve it with grilled chicken, pan-seared shrimp, or salmon for a complete meal.
- Mix in more veggies: Add roasted bell peppers, asparagus, peas, or kale.
- Go cheesy: Stir in grated Parmesan, Asiago, or Gruyère before serving.
- Boost the herbs: Finish with fresh basil, thyme, or chives for a burst of freshness.
Make It Gluten-Free or Dairy-Free
- Gluten-free: Use certified gluten-free orzo, or substitute with cooked rice.
- Dairy-free: Swap heavy cream for unsweetened oat, almond, or coconut milk.
Storage and Reheating
- Fridge: Store in an airtight container for up to 2 days.
- Freezer: Not recommended, as creamy sauces can separate when thawed.
- To reheat: Warm slowly over low heat on the stovetop with a splash of cream or broth to loosen the sauce.
More Delicious Side Dish Recipes You’ll Love
Conclusion
Whether you’re serving it at a dinner party or as a cozy weeknight meal, this Spinach Mushroom Orzo will always impress. Rich, creamy, and full of flavor, it’s a dish you’ll want to make on repeat.
Honey Garlic Butter Roasted Carrots
Ingredients
- 1 cup 200 g orzo pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 8 oz 225 g mushrooms, sliced (button, cremini, or your choice)
- 2 cups 480 ml vegetable or chicken broth
- 1/2 cup 120 ml milk or cream
- 3 cups 90 g fresh spinach, roughly chopped
- 1/4 cup 25 g grated Parmesan cheese
- 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Instructions
- Sauté the mushrooms: In a large, high-sided skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until they’re golden and tender, about 5-7 minutes.
- Add aromatics: Stir in garlic, Italian seasoning, smoked paprika, red pepper flakes, salt, and pepper. Cook for 1 minute until fragrant.
- Cook the orzo: Add uncooked orzo and pour in the chicken broth. Bring to a simmer, stirring occasionally so the orzo doesn’t stick.
- Add cream & spinach: Once the orzo is nearly cooked and most of the liquid is absorbed, stir in the heavy cream and fresh spinach. Cook for another 3–5 minutes until the spinach is wilted and the sauce is creamy.
- Serve hot: Serve it as a main course or as a flavorful side dish alongside chicken, shrimp, or grilled steak.
Notes
- Stir the orzo often while simmering to prevent sticking.
- Use a sturdy skillet to promote even cooking and avoid scorching.
- The sauce thickens as it cools—add a splash of broth or cream if reheating.
- Don't overcook the orzo; it should be tender but still have a slight bite.
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