Creamy Spinach and Mushroom Orzo (30 Minutes, ONE-PAN) Recipe

Introduction

This creamy spinach and mushroom orzo is a comforting one-pan dish ready in just 30 minutes. Packed with tender mushrooms, fresh spinach, and a rich, flavorful sauce, it makes for a quick and satisfying meal any day of the week.

Ingredients

• 1 tablespoon olive oil
• 8 oz baby bella mushrooms or crimini
• Salt and pepper, to taste
• 1 cup orzo, uncooked
• 2 cups chicken broth or stock
• 5 cloves garlic, minced
• ½ teaspoon Italian seasoning or Herbs from Provence
• ½ teaspoon paprika
• ¼ teaspoon salt, or more to taste
• 5 oz fresh spinach
• ½ cup heavy cream
• ¼ teaspoon red pepper flakes, or more to taste

Instructions

1. Step 1: Heat the olive oil in a large, high-sided, heavy-bottomed skillet over medium-high heat. Add the sliced mushrooms seasoned generously with salt and pepper. Cook for 1 to 2 minutes until they are lightly browned and softened. Remove half of the mushrooms and set them aside on a plate.
2. Step 2: To the same skillet with the remaining mushrooms, add the uncooked orzo, chicken broth, minced garlic, Italian seasoning, paprika, and ¼ teaspoon salt. Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally to prevent sticking, until the orzo is cooked through, about 5 to 10 minutes.
3. Step 3: Add the fresh spinach to the skillet during the last 5 minutes of cooking and stir until wilted.
4. Step 4: Once the orzo is cooked and the spinach is wilted, stir in the heavy cream. Maintain a low-medium heat and avoid bringing the sauce to a boil. Adjust the seasoning with more salt and paprika if desired.
5. Step 5: Stir in the reserved cooked mushrooms. Serve the orzo warm, sprinkled with red pepper flakes to add a subtle heat.

Tips & Variations

• For a vegetarian option, replace the chicken broth with vegetable broth.
• Add grated Parmesan cheese just before serving for extra richness.
• Use baby spinach for a more tender texture or substitute with kale for a heartier bite.
• Adjust red pepper flakes to taste based on your heat preference.

Storage

Store leftover orzo in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce, stirring occasionally to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or small shells work well, but cooking times may vary slightly. Adjust accordingly and watch to avoid overcooking.

Is this dish suitable for freezing?

It’s best enjoyed fresh, as the cream sauce can separate when frozen and reheated. If you do freeze leftovers, do so without the heavy cream and add it fresh when reheating.

Creamy Spinach and Mushroom Orzo (30 Minutes, ONE-PAN) Recipe

Print Recipe

★★★★★

4.4 from 141 reviews

This delicious and comforting Creamy Spinach and Mushroom Orzo is a one-pan meal ready in just 30 minutes. Sautéed baby bella mushrooms combined with flavorful orzo pasta simmered in chicken broth, garlic, and aromatic herbs, finished with fresh spinach and creamy heavy cream, make a perfect weeknight dinner that’s both simple and satisfying.

• Author: Hannah
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Mushrooms

• 1 tablespoon olive oil
• 8 oz baby bella mushrooms or crimini, sliced
• Salt and pepper, to taste

Creamy Orzo

• 1 cup uncooked orzo pasta
• 2 cups chicken broth or stock
• 5 cloves garlic, minced
• ½ teaspoon Italian seasoning or Herbs from Provence
• ½ teaspoon smoked paprika (or more to taste)
• ¼ teaspoon salt (or more, to taste)
• 5 oz fresh spinach
• ½ cup heavy cream
• ¼ teaspoon red pepper flakes (or more to taste)

Instructions

1. Cook Mushrooms: Heat 1 tablespoon of olive oil in a large, high-sided, heavy-bottomed skillet over medium-high heat. Add the sliced mushrooms and season generously with salt and pepper. Cook for 1 to 2 minutes until the mushrooms are lightly browned and softened. Remove half of the cooked mushrooms and set aside on a plate.
2. Make Creamy Orzo: In the same skillet with the remaining cooked mushrooms, add the uncooked orzo, chicken broth, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt. Bring the mixture to a boil, then reduce the heat to medium-low to simmer. Cook for about 5 to 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and cooked through.
3. Add Spinach and Cream: During the last 5 minutes of cooking, stir in the fresh spinach allowing it to wilt. Once wilted, pour in the ½ cup heavy cream. Stir gently over low to medium heat ensuring the sauce thickens slightly without coming to a boil.
4. Finish and Serve: Season with additional salt and smoked paprika if desired. Fold in the reserved half of the cooked mushrooms. When ready to serve, sprinkle the creamy orzo with a small amount of red pepper flakes to add a gentle kick of heat.

Notes

• Use chicken broth or vegetable broth for a vegetarian version.
• Adjust smoked paprika and red pepper flakes to your preferred spice level.
• Fresh spinach can be substituted with frozen spinach, but use less liquid and add it earlier as frozen spinach releases water.
• Make sure not to overcook the orzo to keep a pleasant al dente texture.
• For a richer dish, use full-fat heavy cream; for a lighter option, substitute with half-and-half or a creamy non-dairy milk.

Keywords: creamy orzo recipe, spinach and mushroom orzo, one-pan dinner, easy weeknight meal, mushroom pasta, creamy pasta recipe