Creamy Mushroom & Spinach Orzo

This Creamy Mushroom & Spinach Orzo is a one-pan wonder packed with tender pasta, savory mushrooms, and fresh spinach in a parmesan cream sauce. Ready in 30 minutes — perfect for weeknights or entertaining!

There’s something deeply satisfying about a dish that’s creamy, flavorful, and comes together in just one pan. That’s exactly what you get with this Creamy Mushroom & Spinach Orzo — a rich, velvety pasta dish that feels like comfort food but still has a fresh, earthy balance thanks to the mushrooms, spinach, and herbs.

This recipe is weeknight-friendly yet elegant enough to serve to guests. The combination of tender orzo, savory baby bella mushrooms, sweet onions, and fresh spinach all coated in a luscious parmesan cream sauce is irresistible.

Better yet? Everything cooks together in one skillet — no need for a separate pot to boil pasta. That means fewer dishes and more time to enjoy your dinner (and maybe a glass of wine alongside it).

Why You’ll Love This Recipe

• One-pan magic – Less cleanup, more flavor.

• Rich yet balanced – Creamy without being heavy, thanks to fresh herbs and vegetables.

• Restaurant-quality flavor – Feels fancy, but ready in about 30 minutes.

• Family-approved – Mild flavors with the option to spice it up for adults.

• Easily adaptable – Works as a main dish or a hearty side.

Ingredients & Why They Matter

When a dish relies on simple ingredients, each one needs to shine. Here’s why these choices matter:

2 tablespoons Olive Oil, divided

Olive oil is our base for sautéing mushrooms, helping them caramelize and develop deep flavor. Cooking the mushrooms in two batches prevents overcrowding, which can cause them to steam instead of brown.

1 pound Baby Bella Mushrooms, sliced

Baby bellas (also known as cremini mushrooms) bring a meaty, earthy flavor that’s perfect for a creamy pasta. Their natural umami enhances the savory richness of the sauce.

Tip: Avoid washing mushrooms under running water — they absorb moisture. Instead, wipe them clean with a damp cloth or paper towel.

Salt & Pepper to Taste

Seasoning as you go (not just at the end) builds layers of flavor. A pinch of salt during mushroom cooking draws out moisture and intensifies their taste.

2 tablespoons Salted Butter, divided

Butter adds richness and a silky texture to the sauce. Using it at the beginning with onions and garlic creates an aromatic base, while the final tablespoon stirred in at the end gives the orzo an irresistible glossy finish.

1 Medium Onion, Finely Diced

Onions add a natural sweetness and depth that rounds out the creaminess of the dish. A fine dice ensures they melt into the sauce without overpowering it.

3 Cloves Garlic, Minced

Garlic infuses the dish with a fragrant, savory note. Adding it after the onions keeps it from burning.

2 Cups Uncooked Orzo Pasta

Orzo, shaped like large grains of rice, cooks quickly and absorbs flavors beautifully. Unlike boiling in water, cooking it directly in broth and cream infuses it with rich taste from the start.

3¾ Cups Low Sodium Chicken Broth, Room Temp

Using broth instead of water ensures the orzo is flavorful all the way through. Low sodium gives you better control over the final seasoning.

Vegetarian Option: Swap chicken broth for vegetable broth.

½ Cup Heavy Cream, Room Temp

Heavy cream gives the sauce its luscious texture and helps bind everything together. Room temperature prevents curdling when added to hot liquid.

½ Cup Milk, Room Temp

Milk lightens the sauce slightly while still keeping it creamy. Using both cream and milk keeps the dish rich without being overly heavy

1 Teaspoon Italian Herb Seasoning

A classic blend of basil, oregano, rosemary, thyme, and marjoram adds aromatic depth and complements the mushrooms beautifully.

Salt + Pepper, to Taste

A final seasoning check ensures every bite is balanced. Remember, parmesan will add saltiness, so taste before adding extra.

½ Cup Freshly Grated Parmesan Cheese

Parmesan adds salty, nutty depth and naturally thickens the sauce. Grating it fresh from a block ensures it melts smoothly.

4 Ounces Baby Spinach, Roughly Chopped

Spinach brings freshness and a pop of color, balancing the richness of the sauce. Rough chopping makes it easier to distribute evenly throughout the dish.

¼ Cup Fresh Parsley, Chopped

Fresh parsley brightens up the flavor profile and adds a final touch of freshness.

Step-by-Step Instructions

Step 1 – Sauté the Mushrooms

• Heat 1 tablespoon olive oil in a large deep skillet over medium heat.

• Add half the mushrooms and sauté about 5 minutes until golden brown.

• Season lightly with salt and pepper, transfer to a plate, and repeat with the remaining oil and mushrooms.

Pro Tip: Giving mushrooms enough room in the pan is key for browning. Overcrowding will steam them instead of searing.

Step 2 – Build the Flavor Base

• Add 1 tablespoon butter to the skillet.

• Stir in the onion and cook for 2–3 minutes until softened.

• Add the garlic and cook for 30 seconds, stirring constantly to prevent burning.

Step 3 – Toast the Orzo

• Add the orzo to the skillet, stirring for about 1 minute.

• This toasting step adds a nutty flavor and helps keep the pasta slightly firm during cooking.

Step 4 – Simmer the Orzo

• Return the mushrooms to the skillet.

• Add the broth, heavy cream, milk, Italian seasoning, and a pinch of salt and pepper.

• Bring to a boil, then reduce to a gentle simmer.

• Stir constantly for 8–10 minutes, until the orzo is cooked al dente and the liquid has thickened into a creamy sauce.

Step 5 – Finish with Cheese and Greens

• Remove from heat. Stir in the remaining 1 tablespoon butter and parmesan cheese until melted and smooth.

• Fold in the spinach and parsley until the spinach wilts.

Step 6 – Serve and Enjoy

Serve hot with extra parmesan and a sprinkle of parsley on top. This dish pairs beautifully with roasted chicken, grilled steak, or crusty bread.

Tips for Perfect Creamy Orzo

1. Stir Often – Orzo can stick to the bottom if left unattended. Stirring also helps release starch, making the sauce creamier.

2. Taste as You Go – The saltiness will change as parmesan melts in, so adjust at the end.

3. Use Room Temperature Dairy – Prevents curdling and helps sauce come together smoothly.

4. Double the Batch for Meal Prep – This reheats well with a splash of milk or broth.

5. Make it Vegetarian – Simply use vegetable broth instead of chicken broth.

Variations to Try

• Lemon Mushroom Orzo – Add juice and zest of 1 lemon before serving for a bright twist.

• Chicken & Mushroom Orzo – Stir in cooked, shredded chicken for added protein.

• Mushroom & Asparagus Orzo – Add chopped asparagus in the last 5 minutes of cooking.

• Truffle Mushroom Orzo – Finish with a drizzle of truffle oil for a gourmet touch.

What to Serve with Creamy Mushroom & Spinach Orzo

• Protein: Garlic butter shrimp, roasted salmon, grilled chicken.

• Vegetables: Roasted carrots, steamed green beans, or a fresh garden salad.

• Bread: Crusty artisan bread or garlic bread for mopping up the sauce.

Storage & Reheating

• Refrigerator: Store in an airtight container up to 3 days.

• Reheat: Add a splash of broth or milk and warm over low heat, stirring until creamy again.

• Freezing: Not recommended — cream-based sauces can separate when frozen.

Yield: 4

Author: CookSnapBake.com

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Creamy Mushroom & Spinach Orzo

This Creamy Mushroom & Spinach Orzo is a one-pan wonder packed with tender pasta, savory mushrooms, and fresh spinach in a parmesan cream sauce. Ready in 30 minutes — perfect for weeknights or entertaining!

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 2 tablespoons Olive Oil, divided
• 1 pound Baby Bella Mushrooms, sliced
• Salt & Pepper to Taste
• 2 tablespoons Salted Butter, divided
• 1 Medium Onion, Finely Diced
• 3 Cloves Garlic, Minced
• 2 Cups Uncooked Orzo Pasta
• 3¾ Cups Low Sodium Chicken Broth, Room Temp
• ½ Cup Heavy Cream, Room Temp
• ½ Cup Milk, Room Temp
• 1 Teaspoon Italian Herb Seasoning
• Salt + Pepper, to Taste
• ½ Cup Freshly Grated Parmesan Cheese
• 4 Ounces Baby Spinach, Roughly Chopped
• ¼ Cup Fresh Parsley, Chopped

Instructions

1. Step 1 – Sauté the Mushrooms
2. Heat 1 tablespoon olive oil in a large deep skillet over medium heat.
3. Add half the mushrooms and sauté about 5 minutes until golden brown.
4. Season lightly with salt and pepper, transfer to a plate, and repeat with the remaining oil and mushrooms.
5. Pro Tip: Giving mushrooms enough room in the pan is key for browning. Overcrowding will steam them instead of searing.
6. Step 2 – Build the Flavor Base
7. Add 1 tablespoon butter to the skillet.
8. Stir in the onion and cook for 2–3 minutes until softened.
9. Add the garlic and cook for 30 seconds, stirring constantly to prevent burning.
10. Step 3 – Toast the Orzo
11. Add the orzo to the skillet, stirring for about 1 minute.
12. This toasting step adds a nutty flavor and helps keep the pasta slightly firm during cooking.
13. Step 4 – Simmer the Orzo
14. Return the mushrooms to the skillet.
15. Add the broth, heavy cream, milk, Italian seasoning, and a pinch of salt and pepper.
16. Bring to a boil, then reduce to a gentle simmer.
17. Stir constantly for 8–10 minutes, until the orzo is cooked al dente and the liquid has thickened into a creamy sauce.
18. Step 5 – Finish with Cheese and Greens
19. Remove from heat. Stir in the remaining 1 tablespoon butter and parmesan cheese until melted and smooth.
20. Fold in the spinach and parsley until the spinach wilts.
21. Step 6 – Serve and Enjoy
22. Serve hot with extra parmesan and a sprinkle of parsley on top. This dish pairs beautifully with roasted chicken, grilled steak, or crusty bread.

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