I like this recipe because it’s effortless yet impressive. It’s a one-pan wonder, which means fewer dishes to clean and more time to enjoy. The combination of mushrooms, garlic, and cream creates a luxurious sauce that feels indulgent but comes together quickly on a weeknight. I serve it as a satisfying vegetarian main or as a side with chicken, shrimp, or salmon when I want something extra comforting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Mushrooms 1 tablespoon olive oil 8 oz baby bella mushrooms or crimini salt and pepper
Creamy orzo 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 or more ¼ teaspoon salt or more, to taste 5 oz fresh spinach ½ cup heavy cream ¼ teaspoon red pepper flakes or more, to taste
Directions
1. Cook the mushrooms I start by heating olive oil in a large, high-sided skillet over medium-high heat. I add the sliced mushrooms and season them generously with salt and pepper. I cook them for 1–2 minutes until they’re lightly browned and just softened. Then I remove half of the mushrooms from the skillet and set them aside for later.
2. Make the creamy orzo Using the same skillet, I add the uncooked orzo to the remaining mushrooms, followed by the chicken broth, minced garlic, Italian seasoning, smoked paprika, and salt. I bring the mixture to a boil, then lower the heat to a simmer (medium-low). I let it cook for about 5–10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid has been absorbed.
3. Add spinach and cream During the last 5 minutes of cooking, I add the fresh spinach directly into the pan, stirring until it wilts down and blends with the orzo. Once the orzo is cooked, I pour in the heavy cream and stir gently over low-medium heat, making sure not to let the sauce boil. I adjust the seasoning with more salt or smoked paprika to taste.
4. Finish and serve I stir the reserved mushrooms back into the creamy orzo to combine everything evenly. When serving, I like to sprinkle a touch of red pepper flakes on top for a subtle kick and a burst of color.
Servings and Timing
This recipe serves 4 people. It takes about 10 minutes of prep time, 20 minutes of cook time, and 30 minutes total. Each serving has approximately 306 calories.
Variations
Sometimes I like to add a handful of grated Parmesan cheese at the end for extra richness. For a vegetarian version, I swap chicken broth for vegetable broth. When I want to make it heartier, I stir in cooked chicken or shrimp. I’ve also tried replacing the spinach with kale or arugula for a slightly different flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stove over low heat, adding a splash of broth or cream to bring back the creamy texture. It’s best enjoyed fresh but reheats beautifully without losing flavor.
FAQs
Can I use a different type of pasta instead of orzo?
Yes, I sometimes use small pasta shapes like ditalini or acini di pepe, but cooking times may vary.
Can I make this recipe dairy-free?
Definitely! I replace the heavy cream with coconut cream or a dairy-free alternative for a rich, creamy result.
What can I use instead of chicken broth?
Vegetable broth works perfectly for a vegetarian version.
How can I make it spicier?
I add more red pepper flakes or a dash of cayenne for an extra kick.
Can I add protein to this dish?
Yes, I often stir in grilled chicken, shrimp, or even tofu for a balanced meal.
How do I prevent the orzo from sticking to the pan?
I stir it frequently, especially toward the end of cooking, and make sure there’s always a bit of liquid in the pan until it’s fully cooked.
Can I use frozen spinach?
Yes, I thaw and drain it well before adding it to the pan to avoid excess liquid.
Does it taste good without cream?
It’s still delicious! I sometimes use a little extra broth with a knob of butter for a lighter version.
How do I keep the sauce from getting too thick?
I add a small splash of broth or milk at the end if it thickens too much while sitting.
Can I make it ahead of time?
Yes, I make it up to a day in advance and reheat gently with a splash of broth or cream before serving.
Conclusion
I love making this Creamy Spinach and Mushroom Orzo because it’s the perfect one-pan dish—simple, creamy, and full of flavor. The combination of tender mushrooms, fresh spinach, and perfectly cooked orzo makes it both comforting and elegant. Whether I’m cooking a quick weeknight dinner or preparing a cozy side dish, this recipe always delivers satisfying results with minimal effort.
Creamy Spinach and Mushroom Orzo is a quick, one-pan comfort dish that’s rich, savory, and ready in just 30 minutes. Tender orzo absorbs flavorful broth and cream, while mushrooms and spinach add earthy depth and freshness for a satisfying meal or side.
Total Time:30 minutes
Yield:4 servings
Ingredients
1 tbsp olive oil
8 oz baby bella or crimini mushrooms, sliced
Salt and pepper, to taste
1 cup uncooked orzo
2 cups chicken or vegetable broth
5 cloves garlic, minced
1/2 tsp Italian seasoning or Herbs de Provence
1/2 tsp paprika (plus more to taste)
1/4 tsp salt (or to taste)
5 oz fresh spinach
1/2 cup heavy cream
1/4 tsp red pepper flakes (optional, for garnish)
Instructions
Cook the mushrooms: Heat olive oil in a large skillet over medium-high heat. Add mushrooms, season with salt and pepper, and sauté for 1–2 minutes until lightly browned. Remove half and set aside.
Make the creamy orzo: In the same skillet, add uncooked orzo, broth, garlic, Italian seasoning, paprika, and salt. Bring to a boil, then reduce to medium-low and simmer for 5–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
Add spinach and cream: Stir in spinach and cook until wilted, about 2–3 minutes. Pour in heavy cream and stir gently over low-medium heat until creamy. Adjust seasoning as needed.
Finish and serve: Stir in reserved mushrooms. Serve warm, topped with red pepper flakes for a little heat and color.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth.
Add Parmesan at the end for extra richness and flavor.
Substitute coconut cream for a dairy-free alternative.
Replace spinach with kale or arugula for variety.
Reheat gently with a splash of broth or cream to restore creaminess.
