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Creamy Spinach and Mushroom Orzo in a Creamy Garlic and Smoked Paprika Sauce 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.
Why You’ll Love this Recipe:
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.
What Makes this Meal Come Together:
- 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.
Ingredients:
- 1 tablespoon olive oil
- 8 oz baby Bella mushrooms or cremini
- salt and pepper
- 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:
- 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.
- 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.
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.
More Recipe Suggestions:
Spinach, Artichoke, and Chicken Orzo Skillet
Mediterranean Orzo and Asparagus Salad
Spinach-Mushroom-Orzo in a Creamy Garlic and Smoked Paprika Sauce
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.
Servings 4 Servings
Equipment
- Large Skillet (I like cast-iron, it goes from stove/oven to table)
Ingredients
- 1 tablespoon olive oil
- 8 oz baby Bella mushrooms or cremini, sliced
- salt and pepper
- 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
- 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.
- 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.
