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To create this tasty dish, you need the following basic ingredients: - 1 cup orzo pasta - 1 tablespoon extra virgin olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 8 ounces mushrooms, sliced (cremini or button) - 4 cups fresh spinach, roughly chopped - 1 cup vegetable broth - 1 cup heavy cream (or coconut cream) - 1/2 cup grated Parmesan cheese (or nutritional yeast) - Salt and freshly cracked black pepper to taste - Fresh parsley, chopped, for garnish You can customize your orzo with these fun options: - Cherry tomatoes, halved, for sweetness - Sun-dried tomatoes for a burst of flavor - Fresh herbs like basil or thyme for added freshness - A splash of lemon juice for brightness If you need alternatives, consider these swaps: - Quinoa or rice instead of orzo for a gluten-free option - Almond milk or oat milk instead of heavy cream for a lighter sauce - Vegan cheese or cashew cream instead of Parmesan for a plant-based option - Kale or Swiss chard in place of spinach for a different green flavor To start, fill a large pot with salted water. Bring it to a rolling boil. Once boiling, add 1 cup of orzo pasta. Cook the orzo according to the package instructions. You want it to be al dente, which means it should be firm to the bite. After cooking, drain the orzo in a colander and set it aside. This step is key for a great texture. In the same pot, add 1 tablespoon of extra virgin olive oil. Heat it over medium heat until it shimmers. Next, add 1 small finely chopped onion. Sauté this for about 3 to 4 minutes. You want the onion to be soft and translucent. Then, add 3 cloves of minced garlic and 8 ounces of sliced mushrooms. Cook this mixture for 5 to 7 minutes. Stir occasionally. The mushrooms should turn a deep brown and release their moisture. This adds rich flavor to the dish. Now it’s time for the greens. Add 4 cups of roughly chopped fresh spinach to the pot. Stir until the spinach wilts, which will take about 2 minutes. Then, pour in 1 cup of vegetable broth. Bring this mixture to a gentle simmer. Let it bubble softly, filling your kitchen with lovely aromas. Lower the heat slightly and add 1 cup of heavy cream. Stir constantly until it blends well. After about 3 to 4 minutes, the sauce will thicken and become creamy. Finally, add the cooked orzo and 1/2 cup of grated Parmesan cheese. Gently fold everything together until the orzo is well coated in sauce. Season with salt and cracked black pepper to taste. To get a great creamy texture, use heavy cream or coconut cream. Heavy cream gives a rich taste. Coconut cream is a tasty, dairy-free choice. When you pour in the cream, stir well. Let it simmer gently. This helps the sauce thicken nicely. If it seems too thick, add more broth. You want a smooth, rich sauce that coats the orzo well. For the best sautéed mushrooms, start with a hot pan. Use medium heat and add olive oil. When the oil shimmers, add sliced mushrooms. Do not crowd the mushrooms. This helps them brown better. Stir them every few minutes. They should cook for about 5 to 7 minutes. Look for a deep brown color and moisture release. This adds a rich flavor to the dish. To serve this dish nicely, use warmed bowls. The warmth keeps the food hot longer. Drizzle a little extra olive oil on top. This adds shine and flavor. Sprinkle extra Parmesan cheese on top for a touch of elegance. Finally, add freshly chopped parsley. It adds a nice pop of color. Enjoy the beautiful look of your dish before you dig in. {{image_4}} You can make this dish vegan by swapping heavy cream for coconut cream. Coconut cream gives a rich texture and adds a subtle sweetness. It works great with the mushrooms and spinach. Use nutritional yeast instead of Parmesan cheese for a cheesy flavor. Nutritional yeast is packed with nutrients and adds a great umami taste. Want to add protein? You can include cooked chicken or tofu. For chicken, use grilled or sautéed pieces and stir them in when you mix the orzo. If you prefer tofu, use firm tofu. Cube it and sauté until golden before adding it to the dish. Both options make this meal hearty and filling. Feel free to add more vegetables! You can mix in bell peppers, zucchini, or peas. Sauté the veggies with the mushrooms to build flavor. For a kick, add red pepper flakes or fresh herbs like thyme or basil. This way, you can customize the dish to your taste, making it even more delightful. Store your creamy mushroom spinach orzo in an airtight container. Make sure it cools down first. This helps keep it fresh and tasty. Place it in the fridge for up to three days. If you want to keep it longer, consider freezing it. When you’re ready to eat again, reheat the orzo on the stove. Add a splash of water or broth to help it warm evenly. Stir it often to avoid burning. You can also use the microwave if you prefer. Heat it in short bursts, stirring in between, until it's hot. If you want to freeze your orzo, portion it into smaller containers. This makes it easy to thaw just what you need. When you're ready to eat, let it thaw overnight in the fridge. Then, reheat it on the stove or in the microwave. The texture might change slightly, but it will still taste great! Yes, you can use various pasta shapes. Penne, fusilli, or even spaghetti work well. Just remember to adjust cooking times based on the pasta you choose. The key is to cook it until al dente. This keeps the pasta firm and perfect with the creamy sauce. Feel free to experiment with whole wheat or gluten-free pasta too! To make this dish dairy-free, swap the heavy cream for coconut cream. This gives a rich taste without using dairy. You can also use nutritional yeast instead of Parmesan cheese. It adds a cheesy flavor while keeping it vegan. This way, everyone can enjoy this creamy dish! Creamy Mushroom Spinach Orzo pairs well with many sides. A fresh salad with lemon vinaigrette complements the rich flavors. Grilled chicken or shrimp adds protein for a heartier meal. You can also serve it with crusty bread for a cozy dinner. Each option enhances the dish and makes it even more enjoyable! Creamy Mushroom Spinach Orzo is a simple dish with endless options. We covered tasty main and optional ingredients and how to cook them. I shared tips for the best texture and how to present your dish well. You can even switch up the recipe to fit your taste or storage needs. This dish is not just creamy; it's a canvas for your creativity. Try adding your favorite veggies or proteins. Enjoy making this dish your own while impressing family and friends!

Creamy Mushroom Spinach Orzo

Indulge in this creamy mushroom spinach orzo delight that's bursting with flavor and super easy to make! This comforting dish combines tender orzo, sautéed mushrooms, and fresh spinach in a rich, creamy sauce sure to please any palate. Perfect for weeknight meals or special occasions! Click to explore the full recipe and learn how to whip up this delicious dish in just 30 minutes. Your family will love it!
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Ingredients
  

1 cup orzo pasta

1 tablespoon extra virgin olive oil

1 small onion, finely chopped

3 cloves garlic, minced

8 ounces mushrooms, sliced (your choice of cremini or button mushrooms)

4 cups fresh spinach, roughly chopped

1 cup vegetable broth

1 cup heavy cream (or coconut cream for a delightful dairy-free alternative)

1/2 cup grated Parmesan cheese (or nutritional yeast for a tasty vegan option)

Salt and freshly cracked black pepper to taste

Fresh parsley, chopped, for garnish

Instructions
 

Cook the Orzo: In a large pot, bring a generous amount of salted water to a rolling boil. Once boiling, add the orzo pasta and cook according to package instructions until it reaches an al dente texture. Drain the orzo in a colander and set aside.

    Sauté the Aromatics: In the same pot, add the olive oil and heat over medium heat. Once the oil shimmers, introduce the finely chopped onion. Sauté the onion for approximately 3-4 minutes, or until it becomes translucent and slightly softened.

      Add the Mushrooms and Garlic: Incorporate the minced garlic and sliced mushrooms into the pot. Cook for 5-7 minutes, stirring occasionally. You'll know they’re ready when the mushrooms are deeply browned and have released their moisture, infusing the pot with rich flavor.

        Cook the Spinach: Next, add the roughly chopped fresh spinach to the mixture. Stir frequently until the spinach has completely wilted, which should take about 2 minutes.

          Pour in the Broth: Carefully pour the vegetable broth into the pot, bringing the mixture to a gentle simmer. Allow it to bubble softly, releasing fragrant aromas.

            Cream it Up: Lower the heat slightly and pour in the heavy cream, stirring continuously until fully combined. Allow the sauce to simmer for approximately 3-4 minutes, or until it thickens slightly to create a luxurious creamy texture.

              Combine Everything: Add the cooked orzo and grated Parmesan cheese to the pot. Gently fold everything together until the orzo is thoroughly coated in the creamy sauce. Season generously with salt and freshly cracked black pepper to enhance the flavors.

                Garnish and Serve: Remove the pot from heat and transfer the creamy orzo mixture to serving dishes. Finish with a sprinkle of freshly chopped parsley for a pop of color and freshness before serving.

                  Prep Time: 10 min | Total Time: 30 min | Servings: 4

                    - Presentation Tips: Serve this delicious dish in warmed bowls, drizzled with a little extra olive oil on top and garnished with a light sprinkle of additional Parmesan cheese for an elegant touch. Enjoy the delightful colors and textures!