Garlic Butter Orzo with Mushrooms and Spinach
A quick, comforting dish featuring orzo pasta, sautéed mushrooms, and fresh spinach in a luscious garlic butter sauce, ready in under 25 minutes.
Ingredients
Main Ingredients
- 1 cup orzo pasta substitute small pasta like acini di pepe or small shells
- 2 cups vegetable broth use low-sodium if you plan to add extra salt
- 2 tablespoons butter swap for olive oil for a dairy-free version
- 4 cloves garlic, minced or 1–1½ teaspoons garlic powder in a pinch
- 8 ounces mushrooms, sliced use cremini, button, a mix of wild mushrooms
- 3 cups fresh spinach roughly packed; baby spinach works great
- to taste Salt freshly ground black pepper to taste
- optional Grated Parmesan cheese omit for vegan; try nutritional yeast
Instructions
Cooking
- Melt the butter in a large skillet over medium heat. Swirl to coat the pan.
- Add the minced garlic and sliced mushrooms. Sauté, stirring occasionally, until the mushrooms are tender and lightly browned — about 5–7 minutes.
- Stir in the orzo and cook for 1 minute, tossing so the pasta gets lightly toasted and coated in butter.
- Pour in the vegetable broth and bring the pan to a boil. Then reduce heat to low and simmer gently. Stir occasionally to prevent sticking.
- Cook for 10–12 minutes, until the orzo is al dente and most of the liquid is absorbed. If the orzo looks dry before it’s tender, add a splash more broth.
- Add the fresh spinach, stirring until it wilts — about 1–2 minutes. Taste and season with salt and pepper.
- Serve warm, topped with grated Parmesan if you like.
Notes
If you prefer extra creaminess, stir in 2 tablespoons of cream or a splash of milk at the end. Add cooked chicken or crumbled beef sausage for a meatier bite when you add the spinach.