Mushroom and Spinach Orzo with Garlic Cream
Creamy Garlic Orzo with Wild Mushrooms and Baby Spinach
Ingredients:
2 cups orzo pasta
2 tablespoons olive oil
1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
4 cloves garlic, minced
1 small onion, finely diced
4 cups fresh baby spinach
1 cup vegetable broth
1 cup heavy cream
½ cup grated Parmesan cheese
2 tablespoons fresh thyme leaves
1 tablespoon fresh lemon juice
½ teaspoon red pepper flakes (optional)
Salt and freshly ground black pepper to taste
¼ cup toasted pine nuts for garnish
Fresh parsley, chopped, for garnish
Directions:
Cook orzo according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add mushrooms and cook without stirring for 2-3 minutes until they begin to brown.
Stir mushrooms and continue cooking until golden, about 5 minutes total.
Reduce heat to medium, add onion and cook until softened, about 3 minutes.
Add minced garlic and cook until fragrant, about 1 minute.
Pour in vegetable broth, scraping up any browned bits from the bottom of the pan.
Stir in heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until slightly thickened.
Add cooked orzo to the skillet and stir to combine with the sauce.
Fold in spinach and cook until just wilted, about 1-2 minutes.
Stir in Parmesan cheese, thyme leaves, lemon juice, and red pepper flakes if using.
Season with salt and pepper to taste.
Serve hot, garnished with toasted pine nuts and fresh parsley.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 425 kcal | Servings: 4 servings