Go Back Email Link
–+ servings
overhead view of mushroom orzo with spinach.

Creamy Mushroom Orzo with Spinach (One Pot Pasta)

Mallory
This Mushroom Orzo with Spinach is serious comfort food! It's a creamy and decadent dish made with short-grain orzo pasta, mushrooms, spinach, broth, parmesan, and Greek yogurt added at the end. And it comes together in just one pan! It's a perfect main dish when you want something satisfying and creamy, but on the healthier side. 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Dinner
Cuisine American
Servings 4

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • ½ large yellow onion, chopped or 1 small yellow onion
  • ½ lb mushrooms I use baby bellas (8 oz, about 2 cups chopped)
  • 3 cloves garlic
  • 1 tablespoon fresh thyme, leaves removed from stems
  • ¼ teaspoon black pepper
  • salt to taste (I use ¼-½ tsp)
  • 1 cup orzo pasta dry
  • 2-2.5 cups chicken broth or vegetable broth
  • 2 cups spinach
  • ½ cup grated parmesan cheese
  • 2 tablespoon fresh lemon juice ½ a large lemon or 1 small lemon
  • ¼ cup Greek yogurt

Instructions
 

  • Heat a dutch oven or other large pan with a lid on medium heat. Add a drizzle of olive oil. Once the oil is heated, add the diced onion and saute onion for 3-4 minutes, until starting to soften. Add the garlic, mushrooms, thyme, and pepper. Don't add salt yet. Cook 4-5 minutes until the mushrooms are sweating and softened. Now add the salt.
  • Add orzo and broth, bring to simmer. Cover and simmer for 10-12 minutes on medium to medium-low heat until orzo is al dente, stirring occasionally to prevent it from sticking to the bottom of the pan. Give it a taste and add more salt as needed. The cooking time will vary a bit based on your stovetop and type of pan. If it looks too dry, add a quarter cup more broth at a time up half a cup.
  • Turn off the heat and add spinach, lemon juice, and parmesan cheese. Stir to combine until the spinach is wilted.
  • Add the Greek yogurt, stirring gently until it's dissolved into the pasta.

Video

Notes

Expert Tips
  • Chop your mushrooms into relatively similar sized pieces to ensure they cook evenly.
  • If the orzo and cooked mushrooms are sticking to the bottom of your pan, turn down the heat a bit to medium-low and add an extra splash of liquid, either broth or water.
  • If it looks like there's too much liquid, don't worry! It will continue to absorb as the pasta sits.
  • If it looks too dry, add another splash of broth or a bit of water.
Storage
Refrigerator - once the pasta has cooled, store in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave or on low heat on the stovetop. You may need to add a bit more liquid when reheating to get it back to the right consistency.
Dietitian Tip
Most creamy pasta recipes use heavy cream. And while heavy cream has a place in my kitchen, in this recipe I like to replace it with Greek yogurt which is lower in saturated fats and provides protein and calcium. You still get a super creamy end result because the starch from the pasta releases while being simmered in the broth. And as a bonus, you get extra nutrients with the Greek yogurt! 
While healthy means something different to everyone, this is a nutrient-rich option. The mushrooms and spinach contain antioxidants and several vitamins and minerals. The orzo provides carbohydrates which are important for energy levels. And Greek yogurt and Parmesan Cheese provide calcium and protein. 
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊 
 
Keyword 30 minutes or less
Tried this recipe?Let us know how it was!