Name: Mushroom Pasta Recipes Creamy Spinach and Mushroom Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 tablespoon butter; 1 small yellow onion, finely chopped; 3 cloves garlic, minced; 10 oz cremini or white mushrooms, sliced; 1 teaspoon salt (more to taste); 1/2 teaspoon black pepper; 1 cup orzo pasta, uncooked; 2 cups chicken or vegetable broth; 1 cup milk (whole or 2%); 3 cups fresh spinach; 1/2 cup grated Parmesan cheese; 1/4 teaspoon red pepper flakes (optional)

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If you’re craving comfort food that doesn’t take hours to pull together, this dish has your back. Think creamy orzo tangled with tender mushrooms and fresh spinach, all in one pan. I’ve made this on busy weeknights when I want something hearty but not heavy. The earthy mushrooms soak up flavor, the spinach adds a fresh pop, and the pasta ties it all together. Sometimes I toss in a handful of shrimp when I’m feeling a little fancy, and honestly, it works like a charm. This recipe sits at that sweet spot where cozy meets quick, and it’s one of those meals you’ll keep in rotation.Perfect for anyone who loves mushroom pasta recipes, spinach and mushroom recipes, or even shrimp and mushroom recipes. It ticks all the boxes: One Pan Pasta Recipes, mushroom and spinach recipes, and just plain simple mushroom recipes. When you need comfort in a bowl but only have half an hour to spare, this is the kind of dish that saves the day.

1) Key Takeaways
2) Easy Creamy Spinach and Mushroom Orzo Recipe
3) Ingredients for Creamy Spinach and Mushroom Orzo
4) How to Make Creamy Spinach and Mushroom Orzo
5) Tips for Making Creamy Spinach and Mushroom Orzo
6) Making Creamy Spinach and Mushroom Orzo Ahead of Time
7) Storing Leftover Creamy Spinach and Mushroom Orzo
8) Try these Main Course next!
9) Creamy Spinach and Mushroom Orzo
10) Nutrition

1) Key Takeaways

This creamy spinach and mushroom orzo comes together in just one pan.
It’s loaded with flavor from garlic, onion, mushrooms, and spinach.
The recipe takes 30 minutes and works for both weeknights and guests.
You can swap broth types or add shrimp for variety.

2) Easy Creamy Spinach and Mushroom Orzo Recipe

I love recipes that feel indulgent but don’t make me spend hours in the kitchen. This creamy spinach and mushroom orzo is exactly that kind of meal. It’s warm, satisfying, and cooked in one pan, which means fewer dishes staring at me when dinner is done. That alone makes it a weeknight favorite.

What makes this dish shine is the mix of earthy mushrooms and tender spinach wrapped in a silky orzo base. The orzo cooks right in the broth and milk, so it soaks up flavor while staying creamy. It’s not heavy like some pasta dishes, but it’s definitely comforting.

If you love mushroom pasta recipes like I do, you’ll notice this one stands out because it brings freshness with the spinach while still delivering richness. I sometimes add shrimp when I want to change it up. It works beautifully and turns the recipe into something you’d happily serve to guests.

3) Ingredients for Creamy Spinach and Mushroom Orzo

Olive Oil: This gives the mushrooms a golden edge and carries flavor through the dish. I always reach for good extra virgin oil when I want depth.

Butter: It melts into the onion and garlic, giving the base a richer taste that feels smooth in each bite.

Onion: Finely chopped onion softens and sweetens the flavor. It’s the quiet background note that makes the dish rounded.

Garlic: Fresh garlic gives the orzo that savory punch. When it hits the pan, the smell tells me dinner’s going to be good.

Mushrooms: I like cremini or white mushrooms. They soak up flavor and give that earthy depth that makes mushroom and spinach recipes so good.

Salt and Black Pepper: These balance the richness and keep everything bright.

Orzo Pasta: Small but mighty. It cooks quickly and soaks up broth, creating a creamy base without extra work.

Broth: I use chicken broth most nights, but vegetable broth makes this vegetarian-friendly. Either way, it deepens flavor.

Milk: Adds body and makes the orzo creamy without cream. Whole milk works best but lighter milk is fine too.

Spinach: Fresh spinach folds in at the end and softens into the dish. It lightens the heaviness and adds color.

Parmesan Cheese: The finishing touch. It melts through the orzo and ties the flavors together.

Red Pepper Flakes: Optional but worth it if you like a little kick.

4) How to Make Creamy Spinach and Mushroom Orzo

Step 1. Heat olive oil and butter in a large pan. When the butter melts, add chopped onion and let it soften until it turns translucent. I like to stir often so nothing sticks.

Step 2. Add garlic and cook for about a minute. The smell fills the kitchen and always makes me smile.

Step 3. Toss in sliced mushrooms. Season with salt and black pepper. Cook until the mushrooms release their juices and turn golden around the edges.

Step 4. Stir in the orzo and toast it for a minute or two. It gives a nutty flavor and helps keep the pasta firm.

Step 5. Pour in broth and milk. Bring it to a gentle simmer and stir often while the orzo cooks. In about 10 minutes, it becomes tender and creamy.

Step 6. Fold in spinach and let it wilt into the pasta. The green against the creaminess looks inviting.

Step 7. Take the pan off the heat. Stir in Parmesan until it melts through. Adjust seasoning if you need to, then add red pepper flakes for a bit of heat.

5) Tips for Making Creamy Spinach and Mushroom Orzo

One tip I swear by is toasting the orzo before adding liquid. It gives a deeper flavor that you’ll notice in every bite. Another trick is to use broth that’s warm instead of cold. It keeps the cooking smooth and prevents the pasta from turning clumpy.

If you love pasta mushroom recipes but worry about heaviness, use milk instead of cream. It keeps the dish light yet cozy. For a sharper flavor, go with aged Parmesan. It makes the orzo taste richer without needing much cheese.

Don’t rush the spinach. Add it last so it doesn’t overcook. I’ve tried tossing it in too early, and the result wasn’t as bright or tender. Trust me, timing makes a difference.

6) Making Creamy Spinach and Mushroom Orzo Ahead of Time

I often make this dish in the afternoon when I know the evening will be busy. The good news is it holds well. If you’re planning ahead, cook the orzo and mushrooms, then stop before adding spinach and cheese. Reheat gently later, then finish with spinach and Parmesan. It tastes almost like it was just made.

If you’re adding shrimp, cook it separately and add it right before serving. Shrimp and mushroom recipes can lose their charm if shrimp sits too long in the pan. Cooking it fresh makes a difference.

For storing the base, keep it in a container in the fridge. Add a splash of broth or milk when reheating to bring back the creamy texture. That way the pasta won’t dry out.

7) Storing Leftover Creamy Spinach and Mushroom Orzo

I’ve kept leftovers of this orzo for up to three days, and it always reheats well. The trick is adding a little liquid when you warm it up. I usually go with broth, but water works too in a pinch. It keeps the creamy feel intact.

Store it in an airtight container in the fridge. I don’t recommend freezing, since the pasta can turn mushy. Trust me, it’s better enjoyed fresh or within a few days.

When reheating, stir gently so the spinach doesn’t break down too much. Top with extra Parmesan and maybe a crack of black pepper. It tastes just as good as the first time, sometimes even better after the flavors settle.

8) Try these Main Course next!

9) Creamy Spinach and Mushroom Orzo