Creamy Spinach and Mushroom Orzo (Page 1 ) | February 22, 2025

Annonce:

No heavy cream needed! This cozy one-pot dinner combines earthy mushrooms, nutrient-rich spinach, and tender orzo in a silky sauce that’s pure comfort food but still packed with good stuff!

Let’s talk spinach for a second… I’m a huge fan of fresh spinach in salads, but when it comes to warm, saucy dishes like this? Frozen spinach is the way to go. Think about it – you’d need a mountain of fresh spinach (seriously, like 5 or 6 bags!) to get the same amount as one box of frozen. Plus, frozen spinach is already chopped and ready to go. Less prep, less waste, less money spent. Win-win-win!

And those mushrooms? They’re not just for show. We’re using a generous amount here – 600g/20oz to be exact. When they cook down, they add this incredible savory depth that makes the whole dish taste rich and luxurious. Combined with the spinach, this orzo actually gets an A- nutrition rating. Not bad for a creamy pasta dish, right?

The best part? Everything happens in one pan. The orzo cooks right in the broth, releasing its starch to create that creamy texture – no cream needed! Just remember to call everyone to the table as soon as it’s ready. Like any pasta, the sauce will continue to be absorbed the longer it sits.

Here’s what you’ll need:

1 tbsp olive oil
600g mushrooms, sliced (button mushrooms work great)
3 tbsp butter, unsalted
3 garlic cloves, minced
1 small onion, finely diced
3 tbsp flour
1½ cups milk (I use low fat)
3 cups chicken broth
1½ cups orzo, uncooked
½ tsp salt
Black pepper
¾ cup parmesan cheese, grated
250g frozen spinach (1 box), thawed and squeezed dry

Instructions:

Heat that olive oil in a large non-stick pan over high heat. (Not using non-stick? Add a bit more oil – we don’t want anything sticking!)
Toss in your mushrooms and let them cook until they’re nice and soft – about 3 minutes. Scoop them out and set aside for now.
Turn the heat down to medium and melt your butter. Add the garlic and onion, cooking until the onion goes translucent and your kitchen smells amazing (around 3 minutes).
Sprinkle in the flour and cook for a minute, stirring constantly. This is what’s going to make our sauce thick and creamy without any cream!
Now pour in the milk and chicken broth, whisking like crazy to get rid of any flour lumps.
Crank the heat up to medium-high and add your orzo, salt, and pepper. Give it one good stir, then pop a lid on. (No lid? Use a baking sheet – works just as well!)
Let it simmer for 8-10 minutes. You want the orzo tender but still with a bit of bite, and there should still be plenty of sauce.
While that’s happening, break up your thawed spinach into little pieces.
Take the pan off the heat and stir in your parmesan, spinach, and those mushrooms you set aside earlier. Give it a taste – need more salt or pepper?

A few handy tips:

Can’t find orzo? Look for “risoni” – same thing, different name!
Want to make it even healthier? Toss in extra veggies. More mushrooms, some peas, even frozen mixed veggies work great.
Make sure to give those mushrooms space in the pan. Crowded mushrooms = steamed mushrooms, and we want them golden and delicious.
The sauce will thicken as it sits, so serve it up right away!

Nutrition per serving (serves 4): 542 calories

Pro tip: Add an extra 1½ cups of veggies and this will easily serve 5 people, bringing it down to about 440 calories per serving. Not bad for a cozy pasta dinner!