Creamy Spinach Mushroom Orzo

A flavorful and creamy pasta dish featuring tender mushrooms, fresh spinach, and aromatic spices, perfect for a quick and satisfying meal.

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4 servings

Calories 520 kcal

1 tablespoon olive oil (or unsalted butter)
8 ounces white button mushrooms (sliced) (or cremini, baby bella, or portobello)
Salt and black pepper Salt and black pepper (to taste)
1 cup uncooked orzo
1½ tablespoons garlic cloves (minced)
2 cups chicken broth or stock
½ teaspoon Italian seasoning
½ teaspoon smoked paprika
¼ teaspoon red pepper flakes (or more to taste)
¼ teaspoon salt (or as needed)
½ cup heavy cream
¼ cup freshly grated Parmesan cheese
5 ounces fresh spinach
Optional squeeze of lemon juice

Heat olive oil in a large skillet over medium-high heat.
Add mushrooms, cook undisturbed 3–4 min until browned, then stir and cook 2–3 min. Season with salt and pepper. Remove and set aside.
In the same skillet, toast orzo 1–2 min until lightly golden. Add garlic and cook 30 sec.
Pour in broth, add Italian seasoning, paprika, red pepper flakes, and salt. Simmer 8–10 min until orzo is tender and liquid absorbed.
Reduce heat, stir in cream and Parmesan until smooth. Add spinach and cook until wilted. Return mushrooms, adjust seasoning, and optionally add lemon juice before serving.

For extra flavor, finish with a squeeze of lemon and cracked black pepper.

Keyword mushrooms, orzo, spinach