Description
This easy Orzo Pasta with Mushrooms & Spinach is a flavorful and comforting Mediterranean-inspired dish. Made with sautéed mushrooms, fresh spinach, and creamy Parmesan cheese, this one-pot recipe comes together quickly on the stovetop, perfect for a nutritious main course or a delightful side dish.
Ingredients
Scale
Orzo and Vegetables
- 1 cup dry orzo pasta
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (cremini or button)
- 3 cups baby spinach, loosely packed
Seasonings and Additions
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 tablespoon butter
- 2 tablespoons chopped fresh parsley (optional)
- 2 1/2 cups vegetable broth or water
Instructions
- Sauté Onions: In a medium saucepan, heat the olive oil over medium heat. Add the finely chopped onion and cook for 2 to 3 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant, avoiding browning.
- Cook Mushrooms: Add the sliced mushrooms and sauté for 5 to 7 minutes until they are browned and tender, releasing their moisture and developing flavor.
- Toast Orzo: Add the dry orzo to the pan and toast it by stirring frequently for 1 to 2 minutes, enhancing its nutty flavor.
- Add Liquid and Simmer: Pour in the vegetable broth and bring to a simmer. Reduce the heat to low and cook uncovered, stirring occasionally, for about 10 to 12 minutes until the orzo is tender and most of the liquid has been absorbed.
- Wilt Spinach: Stir in the baby spinach and cook until wilted, about 1 to 2 minutes, incorporating its fresh taste into the dish.
- Finish with Butter and Cheese: Add the butter and grated Parmesan cheese, stirring until the mixture is creamy and well combined.
- Season and Serve: Season with salt and pepper to taste. Sprinkle with chopped fresh parsley if using. Serve warm with extra Parmesan cheese on top.
Notes
- For extra flavor, use a mix of mushroom varieties or add a splash of white wine while cooking the mushrooms.
- To make it vegan, substitute butter with vegan butter and omit the Parmesan or replace with a dairy-free alternative.
- Use vegetable broth for added depth, or water for a lighter taste.
- This dish is great as a main course or a side dish, pairing well with grilled meats or a fresh salad.
