Introduction

Remember those nights when dinner felt like a mountain to climb? We’ve all been there! But what if I told you there’s a dish that’s so incredibly delicious, so comforting, and comes together in a flash? Get ready to fall head over heels for this Creamy Spinach and Mushroom Orzo. It’s the kind of meal that makes your kitchen smell amazing and your family ask for seconds (and maybe even thirds!). It’s perfect for those busy evenings when you crave something special without all the fuss.

Why You’ll Love This Recipe

Fast: Seriously, this dish is a weeknight warrior. You’ll have a satisfying meal on the table in under 30 minutes!
Easy: From start to finish, this recipe is wonderfully straightforward. Minimal steps, maximum flavor.
Giftable: While it’s best enjoyed fresh, imagine bringing this warm and inviting dish to a friend who’s just had a baby or is feeling under the weather. It’s a hug in a bowl!
Crowd-pleasing: Even the pickiest eaters in your life will be charmed by this creamy, savory orzo. It’s a guaranteed hit for family dinners or casual get-togethers.

Ingredients

Let’s gather everything you need for this delightful dish. Don’t worry, it’s all pretty standard stuff you might already have!

1 tablespoon olive oil: Our trusty start to building flavor.
8 oz baby bella mushrooms or crimini, sliced: These little flavor bombs add an earthy, savory depth. You can use any mushrooms you love!
Salt and pepper, to taste: The essential flavor enhancers. We’ll use them throughout to build layers of deliciousness.
1 cup orzo, uncooked: These tiny rice-shaped pasta are perfect for absorbing all that yummy sauce.
2 cups chicken broth or stock: This is the liquid gold that cooks our orzo and infuses it with flavor. Vegetable broth works great too if you prefer!
5 cloves garlic, minced: Because what good meal doesn’t have garlic? Feel free to add more if you’re a fellow garlic lover!
½ teaspoon Italian seasoning or Herbs de Provence: This little sprinkle of dried herbs brings a beautiful aromatic complexity.
½ teaspoon paprika: For a touch of color and a gentle warmth.
¼ teaspoon salt: For seasoning the orzo as it cooks.
5 oz fresh spinach: This is where our healthy greens come in! It wilts down beautifully and adds a lovely freshness.
½ cup heavy cream: The secret to that irresistible creamy texture. It makes everything feel so luxurious!
¼ teaspoon red pepper flakes: Just a tiny pinch for a whisper of heat. You can add more or less depending on your spice preference!

How to Make It

Alright, chef, let’s get cooking! It’s going to be so easy, you’ll be surprised you didn’t make this sooner.

Brown those mushrooms: Grab your favorite large skillet or Dutch oven and heat up that olive oil over medium-high heat. Toss in your sliced mushrooms and let them cook, stirring occasionally, until they’re beautifully browned and a little crispy around the edges. This usually takes about 5-7 minutes. Season them with a pinch of salt and pepper while they’re cooking. Once they’re done, scoop them out of the skillet and set them aside for later.
Toast your orzo: Now, right in that same skillet (no need to wash it!), add your uncooked orzo. Give it a stir for about 1-2 minutes over medium heat. You want to toast it just a bit – this brings out a lovely nutty flavor and helps the orzo keep its shape.
Simmer to perfection: Pour in your chicken broth. Add the minced garlic, Italian seasoning, paprika, and that ¼ teaspoon of salt. Stir everything together and bring it to a boil. Once it’s boiling, reduce the heat to low, pop on a lid, and let it simmer gently for about 10-12 minutes. You’re looking for the orzo to be tender (al dente!) and most of the liquid to be absorbed.
Wilt that spinach: Uncover the skillet and add your fresh spinach. Stir it in gently. It might look like a lot of spinach at first, but don’t worry, it will wilt down super quickly in about 2-3 minutes.
Get it creamy: Now for the magic! Pour in the heavy cream and sprinkle in the red pepper flakes. Stir everything together until the sauce is wonderfully creamy and all the ingredients are nicely combined. This is where that cozy, comforting texture really comes to life.
Bring back the stars: Remember those delicious browned mushrooms? It’s time to add them back into the skillet. Give it a good stir to make sure they’re all nestled in with the creamy orzo.
Taste and adjust: This is your moment to shine! Taste your creation and add more salt and pepper if you think it needs it. A little extra sprinkle can really make all the flavors pop.

Substitutions & Additions

This recipe is fantastic as is, but it’s also a wonderful canvas for your creativity! Here are a few ideas:

Veggies: Feel free to toss in some other veggies! Sautéed onions, peas, sun-dried tomatoes, or even some chopped bell peppers would be lovely additions. Add them when you’re cooking the mushrooms.
Protein Power: Want to make it a heartier meal? Stir in some cooked shredded chicken, sautéed shrimp, or even some white beans for a vegetarian boost.
Cheesy Delight: A sprinkle of grated Parmesan cheese stirred in at the end is always a good idea, wouldn’t you agree? It adds another layer of savory goodness.
Herbs: Fresh herbs like parsley or chives, chopped and sprinkled over the top just before serving, add a burst of freshness and color.

Tips for Success

A few little tricks can make this dish even more delightful.

Don’t overcrowd the pan: When browning your mushrooms, make sure you give them enough space. If your skillet is too crowded, the mushrooms will steam instead of brown, and you won’t get that lovely caramelized flavor. Cook them in batches if necessary!
Watch the orzo: Keep an eye on the orzo while it’s simmering to ensure it doesn’t stick to the bottom of the pan. Give it a gentle stir every few minutes.
Prep ahead: You can chop your mushrooms and mince your garlic earlier in the day or the night before to save even more time when it’s dinner o’clock.
Adjust creaminess: If you prefer a looser sauce, you can add a splash more broth or cream. If it seems too thick, a little extra liquid is your friend.

How to Store It

Leftovers are the best, right? This creamy orzo stores beautifully.

Let the dish cool completely, then transfer it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. When you’re ready to enjoy it again, you can reheat it gently on the stovetop over low heat, adding a splash of milk or broth if it seems a little thick. You can also reheat it in the microwave.

FAQs

Got some quick questions? I’ve got you covered!

Can I use regular pasta instead of orzo? Absolutely! While orzo is perfect for this dish, you could use other small pasta shapes like ditalini or even small shells. Just adjust the cooking time according to the pasta package directions.
Is this recipe vegetarian? It is! If you use vegetable broth instead of chicken broth, it’s a wonderfully delicious vegetarian meal.
Can I make this dairy-free? Yes, you can! Substitute the heavy cream with a full-fat coconut milk (the kind in a can, not the carton) or a cashew cream. The flavor will be slightly different but still delicious.

Creamy Spinach Mushroom Orzo

A quick, easy, and comforting creamy spinach mushroom orzo dish perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 4 servings

Equipment

large skillet or Dutch oven

Ingredients

Main ingredients

1 tablespoon olive oil
8 oz baby bella mushrooms or crimini sliced
salt and pepper to taste
1 cup orzo uncooked
2 cups chicken broth or stock vegetable broth works too
5 cloves garlic minced
0.5 teaspoon Italian seasoning or Herbs de Provence
0.5 teaspoon paprika
0.25 teaspoon salt for seasoning the orzo as it cooks
5 oz fresh spinach
0.5 cup heavy cream
0.25 teaspoon red pepper flakes adjust to taste

Instructions

Brown those mushrooms: Grab your favorite large skillet or Dutch oven and heat up that olive oil over medium-high heat. Toss in your sliced mushrooms and let them cook, stirring occasionally, until they're beautifully browned and a little crispy around the edges. This usually takes about 5-7 minutes. Season them with a pinch of salt and pepper while they're cooking. Once they’re done, scoop them out of the skillet and set them aside for later.
1 tablespoon olive oil
Toast your orzo: Now, right in that same skillet (no need to wash it!), add your uncooked orzo. Give it a stir for about 1-2 minutes over medium heat. You want to toast it just a bit – this brings out a lovely nutty flavor and helps the orzo keep its shape.
1 tablespoon olive oil
Simmer to perfection: Pour in your chicken broth. Add the minced garlic, Italian seasoning, paprika, and that ¼ teaspoon of salt. Stir everything together and bring it to a boil. Once it's boiling, reduce the heat to low, pop on a lid, and let it simmer gently for about 10-12 minutes. You’re looking for the orzo to be tender (al dente!) and most of the liquid to be absorbed.
1 tablespoon olive oil
Wilt that spinach: Uncover the skillet and add your fresh spinach. Stir it in gently. It might look like a lot of spinach at first, but don't worry, it will wilt down super quickly in about 2-3 minutes.
1 tablespoon olive oil
Get it creamy: Now for the magic! Pour in the heavy cream and sprinkle in the red pepper flakes. Stir everything together until the sauce is wonderfully creamy and all the ingredients are nicely combined. This is where that cozy, comforting texture really comes to life.
1 tablespoon olive oil
Bring back the stars: Remember those delicious browned mushrooms? It's time to add them back into the skillet. Give it a good stir to make sure they’re all nestled in with the creamy orzo.
1 tablespoon olive oil
Taste and adjust: This is your moment to shine! Taste your creation and add more salt and pepper if you think it needs it. A little extra sprinkle can really make all the flavors pop.
1 tablespoon olive oil

Notes

This recipe is fantastic as is, but it's also a wonderful canvas for your creativity. Feel free to add other veggies like onions, peas, sun-dried tomatoes, or bell peppers. For more protein, stir in cooked chicken, shrimp, or white beans. A sprinkle of Parmesan cheese at the end is a great addition. For freshness, top with fresh herbs like parsley or chives.