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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.
Delicious & very easy! I have tried this a couple times, husband always wants more. Last night, I used Cajun seasoning & added andouille sausage. This is a terrific go-to. I really enjoy your one pan dinner recipes with lots of veggies. Thanks
Hi Liz, I am so glad you're enjoying my recipes! Thank you for sharing your comment and the 5-star review! 🙂
I made this tonight, it was so good and tasty. Will definately be a keeper.
So glad you liked it! Thank you for your review and 5-star rating! 🙂
I made this dish yesterday. It was AMAZINGLY delicious. So simply to make.
I do want to ask though, the ingredients say paprika but #5 under Make creamy orzo states smoked paprika.
Hi Cindy, I am so glad you liked it. I did make this with regular paprika (not with smoked one), I should correct the instructions. 🙂
Made this tonight and it was so easy and delicious!
Thank you, Brittany, for your review and the 5-star rating!
Easy to prepare & cook. Added some onion & asparagus to it too. Unfortunately a little too rich for me. Next time I will use less cream & more stock.
Thank you for your feedback, Mags. This recipe would also work well with half-and-half instead of heavy cream.
This was so yummy!! Was a hit with both my husband AND daughter!! Added sun-dried tomatoes for more color & because I love them! Definitely a keeper!
Yay! I'm so glad your whole family loved it, Lisa! Thank you for your review!!
I made this on impulse after purchasing cherry tomatoes at Farmer’s Market. I didn’t see your ideas for dairy substitutes, so just left out the cream. This made for a great light meal. More like a soup but felt so fresh and healthy! I will try with coconut milk next time.
Thank you, Laura, for sharing your feedback! I am so happy you enjoyed this recipe! 🙂
can you boil the orzo first and strain it so it is not so startchy ?
Yes, you definitely can! I do that a lot myself.
A hit with both husband & daughter!! Added some sun dried tomatoes for flavor & color. So easy & delicious! Will definitely make again!
Thank you, Lisa, for your review! I love the addition of sun-dried tomatoes!
Mushrooms and spinach. Delicious & and so easy to make! Thank you!
Thank you, Carolyne, for your positive review!! 🙂
Very delicious and easy to make. We both loved it. Thanks for the recipe.
Thank you, Charles, for your review and the 5-star rating! 🙂
Really good. Like a risotto
Thank you, Mary Jane. It is like an easy risotto, for sure! 🙂
This was delicious! Very flavoursome. I swapped spinach for peas and added sundried tomatoes. Loved it!
I love your changes, Sarah, thank you for sharing!
I tried this on my family last night and everyone loved it. So easy to make and so delicious. Will definately be making this again.
Thank you, Ivonne for your review and the 5-star rating - I appreciate it!
I made this tonight following your recipe but added some sun dried tomatoes for additional brightness. LOVED IT so much, delicious and complex, thank you!
Thanks, CJ, glad you enjoyed it! Love the addition of sun-dried tomatoes!