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Spinach and Mushroom Orzo

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A flavorful one-pan meal combining orzo pasta, fresh spinach, and mushrooms in a creamy garlic and smoked paprika sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Vegetarian
Cuisine: Mediterranean
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Pasta and Vegetables
  • 1 cup orzo pasta
  • 2 cups fresh spinach Use fresh for the best taste and texture.
  • 1 cup sliced mushrooms
  • 3 cloves garlic, minced Chop finely for better flavor.
Sauce Ingredients
  • 1 cup vegetable broth
  • 1/2 cup heavy cream Can be substituted with cashew cream or coconut milk for a lighter option.
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • to taste salt and pepper
For Serving
  • as desired grated Parmesan cheese Optional topping.

Method
 

Cooking the Vegetables
  1. In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until they are tender, about 5 minutes.
  2. Add minced garlic and smoked paprika to the skillet, cooking for an additional 1-2 minutes until fragrant.
Cooking the Orzo
  1. Stir in the orzo and vegetable broth. Bring to a boil, then reduce the heat and simmer for about 10-12 minutes, stirring occasionally, until the orzo is cooked and has absorbed most of the broth.
Final Mixing
  1. Once the orzo is cooked, add the fresh spinach and heavy cream to the skillet. Stir until the spinach is wilted and the sauce is creamy.
  2. Season with salt and pepper to taste.
Serving
  1. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 7gSodium: 500mgFiber: 3gSugar: 2g

Notes

Store any leftovers in an airtight container in the refrigerator for about 3 days. To reheat, warm it in a skillet over low heat, adding a splash of broth or cream if it seems dry. You can add other vegetables like bell peppers or zucchini for more flavor. If you like protein, add cooked chicken or shrimp on top.
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