This creamy, hearty orzo dish makes for the best vegetarian side dish ever! Loaded with mushrooms, spinach and freshly grated Parmesan cheese for the most amazing garlic Parmesan cream sauce. You can also add chicken and turn this into a main dish!
4.8 stars (23 ratings)
Ingredients
1cuporzo pasta
3tablespoonsolive oil
8ouncescremini mushrooms, thinly sliced
1shallot, minced
3garlic cloves, minced
1tablespoonfresh thyme leaves
2tablespoonsall-purpose flour
1 ½cupslow sodium vegetable broth
½cuphalf and half
½cupfreshly grated Parmesan
Kosher salt and freshly ground black pepper, to taste
3cupsshredded baby spinach
Instructions
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Heat olive oil in a large skillet over medium heat. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes.
Stir in half and half and Parmesan, and cook, whisking constantly, until slightly thickened, about 2 minutes; season with salt and pepper, to taste.
Stir in orzo and spinach until the spinach has wilted, about 3 minutes.