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Mushroom and Spinach Orzo – Easy Mushroom Pasta Recipe Done Right

This mushroom and spinach orzo is one of those easy mushroom pasta recipes that checks all the boxes. It’s warm, comforting, and makes you feel like you’ve actually cooked something fancy without dirtying every dish in the kitchen. I’ve had evenings where I stood in front of the fridge, wondering if I should just eat cheese. This dish saved me more than once. It’s quick, it’s full of flavor, and it doesn’t require culinary acrobatics. With the right mushrooms and a handful of fresh spinach, you’ll feel like a weeknight hero. We’re talking pasta mushroom recipes that lean healthy, satisfy your craving for a creamy bite, and still leave room for dessert. So if you're looking for easy dinner recipes not pasta—but kind of still pasta—this is your compromise. Whether you’re into Get healthy trends or just hungry, this one delivers on flavor without fuss.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mediterranean
Keywords: easy dinner recipes not pasta, Get healthy, healthy mushroom recipes, mushroom dinner recipes, mushroom pasta recipes, mushroom recipes, pasta mushroom recipes
Servings: 4 servings
Author: Lila

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 8 oz mushrooms, sliced (use cremini or button)
  • 1 cup orzo pasta
  • 2 cups vegetable broth (or chicken broth)
  • 2 tablespoons cream cheese (or Greek yogurt for a healthier version)
  • 3 cups fresh spinach
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Chopped parsley for garnish (optional)

Instructions

  1. In a large skillet, heat the olive oil and butter over medium heat.
  2. Sauté the chopped onion until translucent, about 3 minutes.
  3. Add garlic and mushrooms. Cook for 5–6 minutes, stirring occasionally, until mushrooms are soft and golden.
  4. Stir in the orzo and toast for 1–2 minutes.
  5. Pour in the broth, bring to a boil, then reduce heat to a simmer. Cook uncovered for 10–12 minutes, stirring frequently, until orzo is tender and liquid is mostly absorbed.
  6. Stir in the cream cheese until melted and creamy.
  7. Fold in the spinach and cook until wilted, about 2 minutes.
  8. Stir in Parmesan. Season with salt and pepper. Remove from heat.
  9. Garnish with chopped parsley if you’re feeling fancy. Serve hot.

Notes

You can swap the cream cheese with a dollop of Greek yogurt for a lighter option. Add red pepper flakes if you like a little kick. Or, toss in grilled chicken or chickpeas if you want more protein.