Creamy Mushroom Spinach Orzo
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!
Ingredients
- 1 cup orzo pasta
- 3 tablespoons olive oil
- 8 ounces cremini mushrooms, thinly sliced
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 ½ cups low sodium vegetable broth
- ½ cup half and half
- ½ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- 3 cups shredded 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.
- Serve immediately.