Ingredients:

  • 1 cup orzo pasta (200g)
  • 2 tablespoons olive oil or unsalted butter (30 ml)
  • 1 small yellow onion, finely chopped (about 1/2 cup)
  • 3 cloves garlic, minced
  • 8 ounces (225g) mushrooms, sliced (cremini, button, or baby bella)
  • 4 cups fresh spinach, roughly chopped
  • 1/2 cup heavy cream (120 ml) (or half-and-half for a lighter version)
  • 1/2 cup vegetable or chicken broth (120 ml)
  • 1/2 cup grated Parmesan cheese (50g), plus more for serving
  • Salt and freshly ground black pepper, to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley or basil, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add orzo and cook according to package directions until al dente. Drain well and set aside.
  2. Heat olive oil or butter in a large skillet over medium heat. Add chopped onion and cook until translucent. Add minced garlic and cook until fragrant.
  3. Add sliced mushrooms to the skillet and cook until browned and softened.
  4. Stir in chopped spinach and cook until wilted.
  5. Pour in broth and heavy cream (or half-and-half), stirring to combine. Bring to a gentle simmer.
  6. Add grated Parmesan cheese and stir until melted and sauce thickens slightly.
  7. Add cooked orzo to the skillet. Toss everything together until well combined and heated through. Season with salt, pepper, and red pepper flakes (if using).
  8. Garnish with fresh parsley or basil and serve warm.