Creamy Spinach Mushroom Orzo 🍄🌿🥄
Ingredients:
1 cup orzo pasta 🍝
2 tablespoons olive oil 🫒
1 small onion, finely chopped 🧅
3 cloves garlic, minced 🧄
250g (about 8 oz) mushrooms, sliced (button or cremini work great) 🍄
4 cups fresh spinach leaves 🌿
1 cup heavy cream (or use half-and-half for lighter) 🥛
½ cup grated Parmesan cheese 🧀
1 cup vegetable or chicken broth 🍲
Salt and pepper to taste 🧂
1 teaspoon dried thyme or Italian seasoning 🌿
Optional: pinch of nutmeg for warmth 🌰
Fresh parsley or basil for garnish 🌿
Instructions:
1. Cook the orzo 🍝
Bring a pot of salted water to boil.
Add orzo and cook until just al dente (about 7-8 minutes).
Drain and set aside.
2. Sauté the veggies 🍄🧅
Heat olive oil in a large skillet over medium heat.
Add onion and sauté for 3-4 minutes until translucent.
Add garlic and mushrooms; cook until mushrooms release their moisture and start to brown (about 5-6 minutes).
3. Add spinach and season 🌿
Toss in fresh spinach and cook until wilted.
Sprinkle in thyme (or Italian seasoning), salt, pepper, and nutmeg (if using). Mix well.
4. Make it creamy 🥛🧀
Pour in the broth and heavy cream, stirring to combine.
Bring to a gentle simmer and let it thicken for 3-4 minutes.
Stir in the Parmesan cheese until melted and creamy.
5. Combine with orzo 🍽️
Add the cooked orzo to the skillet and toss everything until well coated in the creamy sauce.
Adjust seasoning if needed.
6. Serve & garnish 🌿
Spoon into bowls and garnish with fresh parsley or basil.
Optional: extra Parmesan on top.
Tips:
For a vegan version, use coconut cream and vegan cheese alternatives 🥥.
Add cooked chicken or crispy tofu for extra protein.
Swap orzo for rice or quinoa for a different grain texture.
Enjoy your creamy, dreamy Spinach Mushroom Orzo! 😍🍄🌿🥄