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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.
This was delicious. Made exactly. This is on my rotation for sure
Thank you, Annie, for your review and the 5-star rating! 🙂 Glad this recipe is worth repeating! 🙂
I’ve made this recipe twice so far. I’m in love. I do meal prep and I paired this with grilled chicken and string beans. Tastes very good the day after too. So comforting. Restaurant quality dish. Thank you for the recipe.
Thank you so much, Lynn, for you feedback and review! 🙂 I love serving this with chicken, too! 🙂
I made and it's delicious I left out milk as didn't have and still .
Nana, I am so glad this recipe worked even without the milk or cream!
Can you make ahead the day before. How to reheat?
Personally, I am not a fan of making this kind of recipe (that has cream sauce) in advance and reheating it a day later. The sauce will thicken and will likely not be as good as fresh.
Creamy sauces tend to separate into grease really fast when reheated. Even if you don't see the separation, and you can certainly taste the greasiness.
This is delish!
Thanks, Carol! 🙂
WOW, this was so delicious! And so easy to make. Love it!
Beth, so glad you loved it!!
Super easy and best of all, super delicious!!!
So happy to hear that! ❤️❤️
So good!
Made this for dinner. Truly 30 minutes.
Added 1# of chunked chicken breast that I seasoned with Italian seasoning, salt and pepper. Sautéed it in my skillet till almost done, put it in a bowl to add back to the dish with the spinach.
It was excellent.
Pam, so glad you loved this recipe! ❤️ Love the addition of some protein! 🙂
How many servings is one pan?
Mari, this recipe makes 4 servings. Enjoy! 🙂
Amazing!!!! Love, love, love this dish. I had to change it up a bit as I have a Celiac in the house who needs gf pasta and protein. But its so delightful!!!
Wow, Kelly, thank you for your rave review - it means so much to me! ❤️ So glad you were able to adjust this recipe to your diet preferences. ❤️
I agree with whomever said this is like risotto! Delicious comfort food. I made this for guests, chosen because one of these guests is highly allergic to onions. It was a little scary at first when I sampled it - the fennel in the Italian sausage seemed to dominate. But when I served it the next day it was an absolute hit. The flavors all melded. Shared the recipe with our friends, took it for my lunch the next day and will be making it again very soon. Turns out, the fennel in the sausage is just right. (Hint: Since I'm dairy sensitive I substituted the cream with coconut milk.)
Carry, I am so happy this recipe was a hit with you and your guests! And, so good to know that you successfully made this dairy-free using coconut milk. Thank you for taking the time to share your review! 🙂
Made this tonight and it was absolutely lovely. Very much like risotto in texture but quicker to cook and meatiness of mushrooms negated need for actual meat in my opinion. Super tasty and really filling so we didn't need a big bowl. I put a splash of white wine in mine but all else as per receipe. Would really recommend giving this a go. Great comfort food.
Jo, thank you so much for your review! ❤️❤️ I love the addition of white wine - I think it makes the sauce less rich (in addition to adding nice flavor)!
I was planning to make a mushroom risotto for dinner and then saw this recipe in my email. So now I’m make this orzo/mushroom one-pan dish…but I will add some capers, and port or Marsala when braising the mushrooms just to up the flavour I hope. thank you!
Irene, I like your additions. The addition of wine would cut the richness of the creamy sauce and add so much flavor - great idea!! ❤️
Hi Julia, do you know - are the red pepper flakes in this recipe the same as what's called dried chilli flakes in the UK? Thanks!
Charlotte, yes, red pepper flakes are the same as chili flakes. I just looked at some photos of the UK chili flakes spice - and it looks just like our red pepper flakes. 🙂
Hi Julia, would Trofie pasta work with this receipe, I have a bag I keep looking at! or does it need to be Orzo?. Thank you x
Jo, yes, this would work great with trofie pasta! Trofie pasta is perfect for one-pan meals like this one. I used to cook it quite a lot in previous years - thank you for reminding me of this pasta. 🙂
Hi Julia, thank you. I did go with the orzo as not a pasta I've used much at all and really pleased I did. I've left my review as made it tonight
Jo, I am glad you tried this recipe and liked it! ❤️
This recipe had great flavor. I left all the mushrooms in the pan when I cooked the orzo. The recipe flipped between chicken breasts and chicken thighs, I used breasts but wish I had used thighs, the breasts take too long to cook just frying them. All in all it did taste like a mushroom risotto!
Nancy, I am so happy you tried this recipe and enjoyed it! 🙂 Thank you for your review - I always appreciate it!
So easy to make and I added onions, red pepper and purple sprouting broccoli and had it with veggie meat(less) balls. Tomorrow I'll add some new potatoes drizzled with garlic butter.
Christine, I love that you've added so many more veggies to this! Sounds so good! 🙂
Sounds delicious!
It's so good. Made it a couple of days ago! 🙂