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Mushroom Pasta Recipes Creamy Spinach and Mushroom Orzo

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Italian
Keywords: mushroom and spinach recipes, mushroom pasta recipes, mushroom recipes, One Pan Pasta Recipes, pasta mushroom recipes, shrimp and mushroom recipes, spinach and mushroom recipes
Servings: 4 servings
Author: Lila

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)

Instructions

  1. Heat olive oil and butter in a large skillet over medium heat.
  2. Add chopped onion and sauté until softened, about 3 minutes.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Add sliced mushrooms, season with salt and pepper, and cook until golden and tender.
  5. Pour in the orzo and toast lightly for 1–2 minutes.
  6. Add broth and milk, bring to a simmer, then reduce heat to low. Cook until orzo is tender, about 10 minutes, stirring often.
  7. Fold in spinach until wilted.
  8. Remove from heat, stir in Parmesan cheese, and adjust seasoning.
  9. Sprinkle with red pepper flakes if you like a little kick. Serve warm.

Notes

For extra richness, stir in a splash of cream at the end. Leftovers keep well in the fridge for 2–3 days. If reheating, add a splash of milk or broth to bring the creaminess back.