Description
This Easy Orzo Pasta with Mushrooms & Spinach is a comforting and simple one-pot meal perfect for a quick weeknight dinner. Sautéed mushrooms and spinach are combined with tender orzo pasta cooked in savory vegetable broth, finished with creamy Parmesan cheese. It’s a flavorful vegetarian dish that requires minimal prep and is ready in just 30 minutes.
Ingredients
Scale
Vegetables & Aromatics
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 8 ounces cremini or button mushrooms, sliced
- 2 cups fresh baby spinach
Pantry Staples
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup orzo pasta, uncooked
- 2 ½ cups low-sodium vegetable broth
- ¼ cup grated Parmesan cheese
- salt and black pepper, to taste
- optional red pepper flakes for heat
Instructions
- Sauté onion: Heat the olive oil and butter in a large skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant but not browned.
- Cook mushrooms: Add the sliced mushrooms to the skillet and sauté for 6 to 8 minutes until they release their moisture and begin to brown, stirring occasionally.
- Toast orzo: Stir in the uncooked orzo pasta and cook for 1 to 2 minutes, stirring frequently, to slightly toast the pasta and develop flavor.
- Simmer orzo: Pour in the low-sodium vegetable broth and bring the mixture to a simmer. Then reduce the heat to medium-low, cover the skillet, and cook for 10 to 12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Wilt spinach: Stir in the fresh baby spinach and cook for 1 to 2 minutes until the spinach has wilted but remains vibrant green.
- Finish and season: Remove the skillet from heat. Stir in the grated Parmesan cheese until melted and combined. Season with salt, black pepper, and red pepper flakes if desired for a bit of heat.
- Serve: Serve this flavorful orzo pasta warm as a comforting main course or a satisfying side dish.
Notes
- For a vegan version, substitute Parmesan cheese with a plant-based alternative or nutritional yeast.
- Add a splash of cream or non-dairy milk at the end of cooking for a richer, creamier texture.
- Boost protein by stirring in cooked chickpeas or shredded rotisserie chicken before serving.
