If you’re searching for a quick weeknight dinner that feels a little fancy but takes hardly any time, Easy Orzo Pasta with Mushrooms & Spinach is about to become your new obsession. Imagine tender orzo with sautéed mushrooms and a heap of silky spinach, all tossed in a light, Parmesan-studded sauce that’s irresistibly creamy yet still light enough for everyday. This dish is packed with flavor, comfort, and just the right touch of elegance—your tastebuds, friends, and family will all thank you!

Easy Orzo Pasta with Mushrooms & Spinach Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Easy Orzo Pasta with Mushrooms & Spinach is in its simplicity: every ingredient earns its place, contributing either earthiness, creaminess, or vibrant color. With just a handful of staples, you get a dish that punches well above its weight in both taste and texture.

Orzo pasta: The star of the show! Orzo looks like rice but cooks up like tender pasta, creating the perfect base for this dish.
Olive oil: Adds a fruity depth and helps bring out the flavors of the mushrooms.
Unsalted butter: Lends a luxurious richness to the sauce and rounds out the flavors.
Mushrooms (cremini or white): These add an earthy, meaty quality—use whichever variety you love most, both work beautifully.
Garlic: Just two cloves pack a big, aromatic punch, filling your kitchen with the best smells.
Baby spinach: Turns tender in seconds and brings vibrant green color, plus a big nutritional boost.
Grated Parmesan cheese: Melts into the orzo for creaminess and a fabulous, nutty kick.
Salt & black pepper: The essentials for drawing out every nuance of flavor.
Dried thyme or Italian seasoning: Gives the pasta a savory, herby backbone—pick your favorite!
Reserved pasta water: This is magic for thinning the sauce just enough to coat every grain of orzo.
Lemon wedges (optional): A squeeze of lemon at the end makes the flavors pop and brightens the entire dish.

How to Make Easy Orzo Pasta with Mushrooms & Spinach

Step 1: Cook the Orzo

Start things off by bringing a pot of salted water to a boil and cooking your orzo pasta according to package instructions, just until al dente. Don’t forget to scoop out about a quarter cup of that starchy pasta water before you drain everything—that little bit will give your finished Easy Orzo Pasta with Mushrooms & Spinach an extra creamy, restaurant-worthy saucy-ness later.

Step 2: Sauté the Mushrooms

Heat a large skillet over medium and add the olive oil and butter together. Once the butter is melted and foaming, toss in your sliced mushrooms. Sauté them, resisting the urge to stir too often so they get beautifully caramelized, for about 5–6 minutes. They should turn deep golden, tender, and incredibly fragrant.

Step 3: Add Garlic and Spinach

Sprinkle in the minced garlic and cook for just a minute—that quick flash of heat wakes up its aromatic power but keeps it from burning. Next, pile in the baby spinach. It’ll seem like a lot at first, but spinach wilts down dramatically. Stir until it softens and turns bright green, just a couple of minutes is all you need.

Step 4: Combine Orzo and Make it Creamy

Add the cooked orzo right into your skillet with the mushrooms and spinach. Give everything a good toss so the orzo soaks up those mushroomy juices. Sprinkle in the Parmesan, salt, pepper, and dried thyme (or Italian seasoning). If your mixture feels a little thick, drizzle in some reserved pasta water to make it creamy and luscious. Stir to melt the Parmesan and coat every grain.

Step 5: Serve and Savor

Spoon the Easy Orzo Pasta with Mushrooms & Spinach into bowls while it’s hot. For that burst of brightness, squeeze a wedge of lemon over the top just before serving. Bask in the glory of your delicious creation—creamy, savory, and utterly satisfying!

How to Serve Easy Orzo Pasta with Mushrooms & Spinach

Garnishes

For a little extra flair, try showering your finished Easy Orzo Pasta with Mushrooms & Spinach with some extra freshly grated Parmesan, a scatter of chopped fresh parsley, or even a dusting of lemon zest. A crack of black pepper over the top is never a bad idea either!

Side Dishes

This creamy orzo shines on its own but also pairs perfectly with a crisp green salad or a simple side of roasted vegetables. For something more filling, serve it alongside roasted chicken or grilled fish—just keep the flavors light so the orzo can still steal the show.

Creative Ways to Present

For dinner parties, spoon the Easy Orzo Pasta with Mushrooms & Spinach into a pretty serving bowl and top with a generous swirl of olive oil and a handful of microgreens. Or, heap onto a platter, top with juicy roasted cherry tomatoes, and watch your guests swoon!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Easy Orzo Pasta with Mushrooms & Spinach, simply store it in an airtight container in the fridge. It keeps well for up to 3 days, making lunch the next day an absolute treat.

Freezing

Orzo pastas like this one can be frozen in portions, though the texture of spinach may soften further once thawed. Make sure everything is cooled before transferring to freezer-safe containers, and freeze for up to 2 months for best results.

Reheating

Warm leftovers gently on the stove or in the microwave, adding a splash of water or milk to revive the creamy sauce and keep everything from drying out. Stir well as it heats for a silky, just-cooked finish.

FAQs

Can I use a different kind of pasta?

Absolutely! While orzo gives the dish its signature texture, small shapes like ditalini or even arborio rice (for a risotto-like feel) work well. Just adjust cooking time as needed.

What mushrooms are best for this recipe?

Both cremini and white button mushrooms are delicious in Easy Orzo Pasta with Mushrooms & Spinach. Even shiitake or a medley of mushrooms add wonderful variety and depth if you’re feeling adventurous!

Is there a way to make this vegan?

Yes, you can swap the butter for vegan butter and use a dairy-free Parmesan alternative. Just make sure the pasta you use is egg-free, too.

Can I add a protein?

Definitely! For a heartier meal, toss in cooked chicken, shrimp, or even crispy chickpeas at the end. They all pair beautifully with the creamy orzo base.

What if I don’t have Parmesan?

No worries—try pecorino Romano, nutritional yeast (for a dairy-free option), or even a touch of cream cheese for creaminess. Each brings a unique flavor twist.

Final Thoughts

There’s something so comforting about a bowl of freshly made Easy Orzo Pasta with Mushrooms & Spinach—it’s a dish that’s humble enough for busy nights yet special enough for sharing. Give this recipe a try and watch it earn a starring role in your regular dinner rotation!

Easy Orzo Pasta with Mushrooms & Spinach Recipe

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4.8 from 27 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Easy Orzo Pasta with Mushrooms & Spinach is a quick and flavorful vegetarian dish that’s perfect for a weeknight dinner. The creamy orzo is combined with sautéed mushrooms, garlic, and spinach, then finished with Parmesan cheese and a hint of lemon juice.

Ingredients

Scale

Orzo Pasta:

1 cup orzo pasta

Other Ingredients:

1 tablespoon olive oil
2 tablespoons unsalted butter
8 oz mushrooms, sliced (cremini or white)
2 cloves garlic, minced
3 cups baby spinach
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme or Italian seasoning
1/4 cup reserved pasta water (as needed)
lemon wedges (for serving, optional)

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Instructions

Cook Orzo: Cook orzo pasta according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain and set aside.
Sauté Mushrooms: In a large skillet, heat olive oil and butter over medium heat. Add sliced mushrooms and sauté for 5–6 minutes until browned.
Add Garlic and Spinach: Add minced garlic and cook for 1 minute. Stir in spinach and cook until wilted, about 2 minutes.
Combine Ingredients: Add cooked orzo to the skillet and toss to combine. Stir in Parmesan cheese, salt, pepper, and thyme.
Adjust Consistency: If dry, add reserved pasta water until creamy. Serve warm with lemon wedges.