This orzo pasta with fragrant mushrooms and tender spinach in a velvety cream sauce comes together in a single skillet and turns out beautifully delicate. The tiny grains of orzo soak up the broth and cream, creating a lush, creamy texture with very little effort — the kind of weeknight dinner that feels polished without being fussy.
Ingredients
- Orzo — 300g (10.6 oz)
- Button mushrooms — 300g (10.6 oz)
- Fresh spinach — 150g (5.3 oz)
- Yellow onion — 1 pc.
- Garlic — 2 cloves
- 20% cream — 200ml (3/4 cup + 1 tbsp)
- Vegetable broth — 400ml (1 2/3 cups)
- Butter — 30g (2 tbsp)
- Olive oil — 1 tbsp
- Parmesan — 40g (1/2 cup, finely grated)
- Salt — 3/4 tsp
- Black pepper — 1/4 tsp
- Nutmeg — 1 pinch
- Lemon juice — 1 tbsp
- Parsley — 2 tbsp
Step-by-Step Instructions
- Prep the ingredients: slice the mushrooms, finely dice the onion, and thinly slice the garlic; rinse and dry the spinach, then grate the cheese.
- Heat a skillet over medium heat. Add the olive oil and cook the onion for 3–4 minutes, until softened.
- Add the mushrooms and cook for 5–6 minutes, until their moisture evaporates and they take on a light golden color. Season with a pinch of salt.
- Stir in the garlic and nutmeg, and cook for 30 seconds, just until fragrant.
- Add the orzo and toast for 1 minute, stirring so the grains are coated in the oil.
- Pour in the hot vegetable broth, bring to a boil, then reduce to medium heat and simmer for 8–10 minutes, stirring often, until the orzo is al dente and has absorbed most of the liquid.
- Add the cream and butter, mix well, and cook for another 2–3 minutes until silky and creamy.
- Add the spinach and cook for 1–2 minutes more, until just wilted.
- Remove from the heat, then stir in the Parmesan and lemon juice. Add the remaining salt and black pepper to taste.
- Serve immediately, finished with fresh parsley and, if you like, a little extra cheese.
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Tips and Variations
- Broth: swap vegetable broth for mushroom broth for a deeper, more layered flavor.
- Without cream: use a mix of milk and cream cheese; for a dairy-free version, coconut cream works well.
- Mushrooms: button mushrooms can be replaced with oyster mushrooms or a mix of wild mushrooms.
- Texture: if the sauce thickens too much, add 2–3 tbsp of hot broth or water.
What to Serve With It
- Simple green salad with lemon dressing
- Crisp bread or ciabatta
- A glass of dry white wine
Nutrition per Serving
| Nutrition | Amount |
|---|---|
| Calories | 510 kcal |
| Protein | 16 g |
| Fat | 24 g |
| Carbohydrates | 59 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 650 mg |
Frequently Asked Questions
What can I use instead of orzo if I can’t find it?
Small pasta shapes such as risini, ditalini, or couscous work well, and arborio rice will give you an even creamier texture.
Can I make this dish without cream?
Yes. Use milk with a spoonful of butter, cream cheese, or plant-based cream such as coconut cream — the sauce will still be silky.
Which mushrooms are best?
Button mushrooms are versatile, but oyster mushrooms or a mix of wild mushrooms add a deeper, more savory ‘umami’ flavor. Combine a few varieties for more complexity.
How should I store and reheat it?
Store in the refrigerator for up to 2 days in an airtight container. Reheat gently over low heat with 1–2 tbsp of water or broth to bring the sauce back to its creamy consistency.