Creamy Mushroom and Spinach Orzo

Creamy and savory Mushroom and Spinach Orzo is the perfect pasta side dish for any meal. Ready in just over 20 minutes, with simple yet delicious flavors! This vegetarian orzo dish can be enjoyed as a satisfying meat-free meal.

Creamy Mushroom and Spinach Orzo is one of my personal favorite easy meals! I make it all the time, and usually enjoy it exactly as is for dinner. It’s delicious and satisfying as a vegetarian meal or a perfect pasta side with roasted chicken or pan-seared steak.

The savory sauce for this dish is luxurious and smooth, and the mushrooms add a meaty texture. If you’re looking to add more meatless meals to your menu, you have to try this one!

The best part? Mushroom orzo is made all in one skillet!

I also make a creamy chicken orzo with kale and sun-dried tomatoes using this method. Whichever one-pot orzo dish you decide to try, I know you’re going to love it!

Why You’ll Love This Recipe

1. Fast and Simple – Orzo is a small pasta shape, with pieces about the size of grains of rice. That means that it cooks up quickly! Dinner will be ready in about 30 minutes.
2. A Versatile Recipe – Once you’ve made this creamy orzo recipe once, you’ll no doubt think of ways to make it even better! Feel free to add in other veggies, seasonings, or cooked meats to switch things up.
3. Flexible Serving Size – This recipe makes about 6 side-dish-sized servings, but you should plan on 3-4 servings if this is your main dish.
4. Vegetarian Friendly – Mushrooms are often enjoyed by vegetarians, as they have a meaty, chewy texture and flavor that isn’t otherwise easy to find in things that aren’t meat. This is an excellent meal to make for a vegetarian friend, or if you’re interested in adjusting the amount of meat that your family is eating.

Looking for more delicious ways to cook mushrooms? Try my savory Mushroom Tart recipe, or use mushrooms to make Vegetarian Tacos! My easy Mushroom Rice recipe is another often-made meal at my house.

Ingredients In Mushroom Orzo

Here’s what you need to make this simple spinach and mushroom pasta:

• Orzo: This recipe calls for 2 and a half cups (or 8 ounces) of dried orzo. You’ll find out that orzo doubles in size as it’s cooked – this recipe makes plenty to share!
• Butter, Oil, Onions, and Garlic: To start this savory pasta sauce, saute onion and garlic in oil and butter. Using both gives us extra flavor.
• Mushrooms: We’ll saute the mushrooms in butter too so that they are browned and beautiful. I like to use cremini mushrooms, sometimes called Baby Bellas, as they are more flavorful than white mushrooms.
• Vegetable Stock: Use low-sodium stock or broth to cook with, some brands have a lot of salt in them, and it’s easy to add your own seasonings to taste. I always have some homemade veggie stock in the freezer just for recipes like this one! Feel free to use chicken stock if you aren’t concerned with the final dish being vegetarian.
• Half and Half: This is what makes the orzo rich and creamy! If you don’t have half and half (or half cream, or single cream, depending on where you live), you can use half heavy cream and half milk, but I don’t suggest using a lower-fat milk, as the sauce won’t be nearly as luscious.
• Parmesan Cheese: Freshly grated Parmesan cheese adds a salty, umami richness to this pasta dish.
• Spinach: Baby spinach leaves will wilt down into the mushroom orzo beautifully. You can also use baby kale if you prefer.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Orzo with Mushrooms and Spinach

1. Saute: In a large skillet, over medium-high heat, heat the olive oil and melt the butter. Add the onions and saute them for about 3 minutes, or until they’re soft and starting to brown. Add the mushrooms, season with salt, and cook for a few more minutes, until the mushrooms have softened. Add the garlic, and cook very briefly (about 30 seconds).

1. Toast the Orzo: This adds so much flavor to the dish! Add the orzo to the pan with the mushrooms and stir, toasting it for about a minute.
2. Simmer: Add the vegetable stock and half and half to the pan, stir, bring to a simmer, and season with ground black pepper. Adjust the heat if necessary to keep the orzo at a simmer, and cook, uncovered, stirring frequently, for 10 minutes, or until the orzo is tender and has absorbed the liquid.
3. Finish the Dish: Stir in the Parmesan cheese and baby spinach leaves until the cheese has melted into the sauce and the spinach is wilted. Remove from the heat and serve right away!

Recipe Tips

• This recipe works with regular orzo or whole wheat orzo! You can also use gluten-free orzo. Just keep in mind that different types of pasta may require more or less time to cook, so keep an eye on the pan, especially at the end. Add a splash of broth and continue cooking if needed until the pasta is tender.
• There’s no need to cover the skillet when making this recipe. The orzo will absorb some of the liquid, and the rest will evaporate and thicken to create the sauce.
• Choose a pan that is large enough to hold everything. I used a 12-inch skillet that is just slightly deeper than a typical frying pan. I cook so many skillet meals and casseroles in this enameled cast iron pan!
• Be sure to keep the heat to a simmer. Any hotter and you risk the liquid evaporating too fast.
• You may need to add a splash of liquid at the end to loosen up the sauce. broth, milk, or water will do the trick.
• Don’t burn the garlic. It only needs about 30 seconds in the hot pan before you stir in the orzo. Burnt garlic isn’t tasty, but very slightly sauteed garlic is!
• If you want to add meat to this dish, stir in cooked shredded chicken or diced steak at the end, and heat until warmed through.

Storing Tips

Store any leftovers in the fridge, sealed in an airtight container. They will stay fresh for 3-4 days.

I love leftovers of mushroom orzo! Simply reheat servings in the microwave and enjoy. If needed, stir in a splash of water to make it saucy and creamy again.

Orzo doesn’t freeze well, as the pasta is very small. It absorbs too much liquid when you freeze it and ends up mushy.

What To Serve With creamy Mushroom and Spinach Orzo

Don’t even worry about side dishes! This is my go-to meal when I want something creamy and satisfying, and I only want to wash one pan.

That said, mushroom orzo does go well with baked chicken, grilled steaks, or garlic bread sticks.

Enjoy this tasty pasta dish however you like – you really can’t go wrong when you serve this meal.

Looking for more recipes that use orzo? Try Lemon Chicken Orzo Soup!

Recipe FAQs

More Vegetarian Recipes

Vegetarian 15 Bean Soup

Beet Salad

Cauliflower Steaks

Chickpea Curry

My favorite creamy mushroom and spinach orzo is going to be a staple in your dinner rotation! Be sure to pin this easy recipe for the next time you need a meal that’s ready in about 25 minutes.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 18 votes

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Creamy Mushroom and Spinach Orzo

Prep Time: 5 mins

Cook Time: 17 mins

Author: Diana

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Mushroom and Spinach Orzo is creamy, savory, and delicious! This vegetarian pasta dish can be a main entree or a side dish.

6 servings

Mushroom and Spinach Orzo is creamy, savory, and delicious! This vegetarian pasta dish can be a main entree or a side dish.

Equipment

• ▢
  Skillet or saute pan

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ 1 tablespoon (13 g) unsalted butter
• ▢ 1 small yellow onion finely diced
• ▢ 1 pound (450 grams) cremini mushrooms aka chestnut mushrooms, sliced thinly into ¼ inch slices
• ▢ ½ teaspoon salt
• ▢ 4 cloves garlic minced
• ▢ 8 ounces (2.5 cups) (225 grams) orzo uncooked
• ▢ 2 cups (480 ml) low sodium vegetable stock
• ▢ 2 cups (480 ml) half and half single cream in the UK
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 cup (85 grams) parmesan freshly grated, plus more for serving
• ▢ 3 cups (100 grams) baby spinach leaves

Instructions

• In a large skillet, over medium-high heat, heat olive oil and melt the butter. Add onions and saute for 3 minutes, then add the mushrooms (season with salt) and cook for 2-3 more minutes until the mushrooms have softened. Add garlic, and cook for 30 seconds.
• Add the orzo, toast for 30-60 seconds, then pour in the vegetable stock and half and half. Give everything a stir, bring to a simmer, and season with ground black pepper.
• Cook the orzo uncovered for about 10 minutes, stirring everything every minute to avoid orzo from getting stuck to the bottom of the pan.
• Stir in the parmesan and baby spinach leaves until the parmesan has completely melted in the sauce, and the spinach is wilted (about 1 minute). If needed add a splash of milk or water to thin out the sauce. Remove from the heat, and serve.

Notes:

• This recipe makes about 6 side-dish-sized servings but might want to plan on 3-4 servings if this is your main dish.
• This recipe works with regular orzo or whole wheat orzo! You can also use gluten-free orzo. Just keep in mind that different types of pasta may require more or less time to cook, so keep an eye on the pan, especially at the end. Add a splash of broth and continue cooking if needed until the pasta is tender.
• There’s no need to cover the skillet when making this recipe. The orzo will absorb some of the liquid, and the rest will evaporate and thicken to create the sauce.
• Choose a pan that is large enough to hold everything. I used a 12-inch skillet that is just slightly deeper than a typical frying pan. I cook so many skillet meals and casseroles in this enameled cast iron pan!
• Be sure to keep the heat to a simmer. Any hotter and you risk the liquid evaporating too fast.
• Don’t Walk Away From the Stove! You need to stir the orzo at least once a minute while it’s simmering so that it doesn’t stick to the bottom of the pan and start burning.
• You may need to add a splash of liquid at the end to loosen up the sauce. broth, milk, or water will do the trick.
• Don’t burn the garlic. It only needs about 30 seconds in the hot pan before you stir in the orzo. Burnt garlic isn’t tasty, but very slightly sauteed garlic is!
• If you want to add meat to this dish, stir in cooked shredded chicken or diced steak at the end, and heat until warmed through.
• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave, adding a splash of liquid if needed. 

Nutrition Information

Calories: 429kcal, Carbohydrates: 43g, Protein: 19g, Fat: 21g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 45mg, Sodium: 612mg, Potassium: 1241mg, Fiber: 5g, Sugar: 7g, Vitamin A: 11567IU, Vitamin C: 36mg, Calcium: 431mg, Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen