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Creamy Spinach and Mushroom Orzo is a quick and easy Italian-inspired pasta dish made in just 30 minutes entirely in one pan! It's just like risotto but so much simpler! Serve it as a meatless main dish or a side dish with chicken or shrimp.
30-minute one-pan creamy orzo
The one-pot dinners are the best, especially when they are as flavorful as this creamy orzo with spinach and mushrooms. There is so much flavor thanks to the generous amounts of minced garlic, Italian seasoning, smoked paprika, red pepper flakes, and salt! Everything is made from scratch using fresh ingredients. It is an impressive restaurant-quality weeknight dinner that can be on the table in 30 minutes! It makes a satisfying meatless main course or a side dish for your favorite proteins. For more 30-minute one-pan dinner inspiration, check out my сhicken orzo or the reader-favorite sausage gnocchi.
Ingredients
- Orzo. Orzo is a small, rice-shaped pasta. Gluten-free orzo is available as well.
- Spinach. I used fresh spinach and wilted it right in the sauce. You can also use frozen spinach - thawed and drained of any liquid. Or, use kale instead.
- Mushrooms. I used fresh baby bella mushrooms. Other good options are crimini, white mushrooms, portobello, or shiitake.
- Heavy cream provides the desired creaminess. You can also use half-and-half.
- Olive oil is used for sauteeing mushrooms.
- Chicken broth is used to cook the orzo. You can also use vegetable or beef broth (or stock). Or, even water if don't have chicken stock available.
- Italian seasoning adds a ton of flavor to this dish.
- Smoked paprika adds color and so much flavor to the creamy orzo.
- Garlic. I used fresh minced garlic. It adds aroma and pungency to any dish.
- Salt and pepper. Use those to taste. I recommend using freshly ground or coarse black pepper.
- Red pepper flakes will add heat. Use these sparingly to taste so that they don't overwhelm the dish.
Cooking tips
- Stir orzo often when you cook it in a chicken broth; otherwise, it might stick to the bottom of the cooking pan.
- The sauce will thicken as the creamy orzo cools. In this case, add a splash of extra heavy cream, half-and-half, milk, or chicken broth to thin it out before serving.
- Use a high-sided, heavy-bottomed cooking pan such as a cast-iron skillet or a good-quality stainless steel pan. This will help avoid the burn spots and ensure even cooking without the orzo getting stuck to the bottom of the pan.
How to make it gluten-free
Gluten-free orzo is available online or in some grocery stores. Just make sure to check the label. You can also use jasmine or basmati rice. All other ingredients are naturally gluten-free.
How to make it dairy-free
Use unsweetened coconut milk, oat, or almond milk instead of cream.
Storage and reheating tips
- Fridge. Store spinach and mushroom orzo in an airtight container in the refrigerator for up to 2 days.
- Freezer. I don't recommend freezing this, as cream-based sauces tend to separate once you thaw them.
- Reheat on the stovetop. I recommend reheating this creamy orzo on the stovetop for the best results. After being refrigerated, the creamy orzo sauce will thicken. Reheat it slowly, over low-medium heat in a high-sided skillet on the stovetop. Do not overheat - or the sauce will separate and turn greasy. When using this method, add a small amount of heavy cream, half-and-half, milk, or broth to thin out the sauce when reheating.
Variations, substitutions, and add-ins
- Veggies. Add your favorite veggies. My favorites are arugula, kale, asparagus, broccoli, bell peppers (in addition to spinach and mushrooms).
- Heavy cream or half-and-half - either works fine.
- Sprinkle with freshly grated cheese: Parmesan, Asiago, Gruyere, or Pecorino Romano.
- Add other toppings, such as fresh herbs (basil, thyme, or oregano), chopped green onions, or chopped chives.
- Make it spicy. Red pepper flakes will add heat and flavor! Use these sparingly to taste so that they don't overwhelm the dish.
Add protein
While creamy spinach and mushroom orzo is perfectly delicious as is, you can elevate it and turn it into a complete meal by adding your favorite protein. My recommendations are below. Please share your favorite protein recommendations with me in the comments!
- Cooked meats include seared chicken, cooked rotisserie chicken, grilled steak, or pan-seared steak strips.
- Seafood, such as shrimp, scallops, lobster meat, crab meat, or salmon.
My favorite ways to cook protein
Below are simple yet flavorful recipes to quickly turn any chicken, shrimp, salmon, trout, or steak into something tasty in 30 minutes or less, using only one pan. All of these will make a great addition to creamy orzo:
- Cajun Chicken with Garlic Lemon Butter Sauce
- Shrimp Scampi
- Cilantro Lime Shrimp
- Garlic Butter Steak with Roasted Veggies
- Garlic Parmesan Crusted Baked Salmon and Asparagus
- Pan-Seared Trout (or Salmon) with Garlic Lemon Butter Herb Sauce
- Seared Scallops with Creamy Lemon-Caper Sauce
- Simple-cooked Skinless Boneless Chicken Thighs
Other orzo recipes you might like
- Creamy Shrimp Orzo with Spinach, Artichokes, and Sun-Dried Tomatoes
- Chicken Orzo with Cherry Tomatoes, Spinach, and Basil Pesto
- Greek Shrimp Orzo with Tomatoes and Feta
- Lemon Shrimp Orzo with Asparagus
- Creamy Chicken Orzo with Butternut Squash and Spinach
- Italian Sausage Orzo Soup with Spinach and Portobello Mushrooms
- Creamy Butternut Squash Orzo with Sausage
Creamy Spinach and Mushroom Orzo (30 Minutes, ONE-PAN)
Ingredients
Mushrooms
- 1 tablespoon olive oil
- 8 oz baby bella mushrooms or crimini
- salt and pepper
Creamy orzo
- 1 cup orzo uncooked
- 2 cups chicken broth or stock
- 5 cloves garlic minced
- ½ teaspoon Italian seasoning or Herbs from Provence
- ½ teaspoon paprika or more
- ¼ teaspoon salt or more, to taste
- 5 oz fresh spinach
- ½ cup heavy cream
- ¼ teaspoon red pepper flakes or more, to taste
Instructions
Cook mushrooms
- Heat 1 tablespoon olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms, generously seasoned with salt and pepper, on medium-high heat for about 1 or 2 minutes until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
Make creamy orzo
- To the same skillet with the half of cooked mushrooms, add uncooked orzo, chicken broth, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
- Bring to a boil, then reduce to a simmer (medium-low) and cook for about 5 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.
- Add fresh spinach during the last 5 minutes of cooking the orzo.
- Add ½ cup of cream. Stir everything on low-medium - do not bring the sauce to a boil.
- Season with salt and more smoked paprika, if desired. Stir in the remaining half of the cooked mushrooms.
- When serving, sprinkle a small amount of red pepper flakes over the creamy orzo.
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Julia, thank you for this recepy. I made it to my husband and myself and we liked it very much.
I decided to cook all your one-pot recepies. It is so easy and helps a lot with dishes.
Thank you Julia!
I am Tuija from Finland. I like cooking and baking and love reading your recepies.They all look so delicious!
My go-to easy but tastes luxury kind of meal. Super easy to follow and doesnt cost an arm and a leg for the ingredients. I add chicken sometimes too (seasoned with the same as the recipe) and its great!
Hi Julia, I’m planning on making this recipe to go along with some baked chicken thighs this week. I was curious though as to why you say to remove half the mushrooms before proceeding with the recipe and then adding them back in at the end. Is that just for aesthetic purposes? Just wondering…
Hi Alice! Yep, you got it—it’s totally for presentation! 🙂 Pulling some out and adding them back at the end just keeps a few looking nice and fresh on top, instead of all getting lost in the sauce. Totally optional, but it makes the dish look extra pretty! 🙂
Made it exactly per the recipe. Perfect! Will definitely be making again.
So happy you loved it, Lee Ann! 🙂
We loved it. It is excellent! We used unsweetened coconut milk, and it turned out great! Will definitely make it again.
Thank you so much for the wonderful feedback. I appreciate you sharing your experience with substitutes, I think many will find this helpful. 🙂 🙂
omGoodness this is definitely the dish I am going to make for a dear vegetarian friend. I always struggle to find delish vegetarian meals with the wow factor. May I ask though can I replace the heavy cream with greek yoghurt or will it not have the right consistency? I appreciate you suggested almond milk or oat milk but I love greek yoghurt so just wondered. Want to make this so she can praise me thanks so much
Hi Viki! You’re going to wow your friend for sure! 🙂 Greek yogurt can work, but I’d recommend adding it off the heat to avoid curdling, and maybe thinning it a bit with a splash of water or plant milk to keep that creamy texture. It won’t be as rich as heavy cream but will still add a lovely tang and creaminess. Just stir it in gently at the end, and you’re good to go!
Here are some here are some other lower-fat alternatives:
1) To replace 1 cup of heavy cream, whisk 2 tablespoons of cornstarch into 1 cup of milk. Cornstarch thickens without adding flavor.
2) Half-and-half would work too!
3) Use evaporated milk (NOT condensed milk :)).
This recipe was super easy to make my six small children under the age of five demolished it. I think that I might try like sun-dried tomatoes with it next time and I did serve it with salmon delicious. Definitely making this on routine.
I am so happy your whole family loved it, Michelle! 🙂 Yes, sun-dried tomatoes would make a perfect addition, and so will salmon! You'll definitely have 6 very well-fed kiddos! 🙂
Delicious, meatless and very easy to prepare
Exactly—that's how everyday meals should be! So glad you enjoyed it, Claudia! 🙂
that came out SO good! & easy! I should have done more!
I am so happy you loved it, Julia! 🙂
I made this and added a 5 oz pkg of Boursin cheese (because I am on a Boursin kick. LOL). It was delicious!!
Hi Renee! I love that you used Boursin cheese here - I will have to try that too!
Julia, thank you so much for these quick delicious recipes. Loved this recipe and so easy.
So glad you enjoy these easy meals as much as I do! 🙂
This was delicious! I cooked 2 large chicken breasts first then proceeded with the recipe. I used Kale, it’s what I had. Also used half and half and didn’t n boil and it worked beautifully. Thank you so much for an easy and delicious recipe. I will make again for sure.
Thank you taking the time to share your review - I really appreciate it! Love that you added chicken and used kale instead of spinach!