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–+ servings
Callie Brooks

Creamy Orzo with Mushrooms

A comforting dish of al dente orzo pasta enveloped in a rich broth with sautéed mushrooms and fresh spinach, perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Italian, Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Broth
  • 2 cups orzo pasta Use any small pasta shape if preferred.
  • 4 cups vegetable broth Homemade broth enhances flavor.
Aromatics
  • 2 tablespoons olive oil For sautéing.
  • 1 medium onion, chopped Chop in advance for quicker prep.
  • 3 cloves garlic, minced Mince ahead of time.
Vegetables
  • 8 ounces mushrooms, sliced Cremini or button mushrooms recommended.
  • 1 cup spinach Fresh is ideal; squeeze out water if using frozen.
Seasonings
  • to taste salt and pepper Adjust according to preference.
  • Grated Parmesan cheese For serving.
  • Fresh parsley, chopped For garnish.

Method
 

Cooking Orzo
  1. Boil vegetable broth in a large pot.
  2. Add orzo pasta and cook according to package directions until al dente.
  3. Drain the orzo and set aside.
Sauté Aromatics and Vegetables
  1. In the same pot, heat olive oil over medium heat.
  2. Add chopped onion and garlic, cooking until the onion turns translucent and fragrant.
  3. Stir in sliced mushrooms and let them soften.
Combine and Serve
  1. Add the cooked orzo back to the pot along with fresh spinach, heating until the spinach wilts.
  2. Season with salt and pepper to taste.
  3. Serve warm, garnished with grated Parmesan cheese and chopped fresh parsley.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 54gProtein: 12gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 3gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator. Consume within three days for best flavor and texture. Reheat gently, adding broth if needed.

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