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- 1 tablespoon olive oil - 1 medium onion, diced - 3 cloves garlic, minced - 8 ounces cremini mushrooms, sliced - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 cup orzo pasta - 4 cups vegetable broth - 2 cups fresh spinach, roughly chopped - 1 cup heavy cream or coconut cream for a dairy-free option - 1/2 cup grated Parmesan cheese (optional) - Salt and pepper to taste - Fresh parsley, chopped for garnish You can swap olive oil with avocado oil. This oil adds a nice flavor. If you don’t have cremini mushrooms, you can use button mushrooms. They work well too! For a lighter dish, you can leave out the Parmesan cheese. Nutritional yeast is a great dairy-free option to sprinkle on top. I love using cremini mushrooms for their rich taste. If you want to try something different, shiitake mushrooms add a bold flavor. Oyster mushrooms are also a good choice. They have a soft texture and a mild taste. Feel free to mix different mushrooms for more depth! Start by heating olive oil in a large pot over medium heat. Add the diced onion and stir. Cook for about 4 minutes until the onion is soft and clear. Next, add minced garlic. Stir this mix for about 1 minute. This step builds a strong base of flavor. Now, add the sliced cremini mushrooms to the pot. Cook for 5 to 7 minutes. Stir often. You want the mushrooms to be soft and to let out their juices. Then, sprinkle in dried thyme and oregano. Stir again for about 1 minute. This will make the kitchen smell amazing! Next, add the orzo pasta to the pot. Stir it in well with the onion and mushrooms. Pour in 4 cups of vegetable broth. Bring this mix to a boil. Once boiling, lower the heat to simmer and cover the pot. Cook for 10 to 12 minutes. Stir it occasionally until the orzo is tender. After that, add the chopped spinach. Cook until it wilts, about 2 minutes. Finally, lower the heat and mix in the heavy cream. Let it simmer for another 2 to 3 minutes. If you like, stir in the grated Parmesan. Season with salt and pepper to taste. This dish is now creamy and full of flavor! To make your orzo creamy, use heavy cream or coconut cream. If you opt for coconut cream, use the full-fat version for a rich taste. Stir the cream in slowly after cooking the orzo. This helps blend it well. You can also add in some grated Parmesan for extra creaminess. Just mix it in until it melts into the dish. Add the fresh spinach last. This keeps it bright and healthy. When the orzo is almost done, toss in the spinach. Cook it just until it wilts, which takes about two minutes. Overcooking spinach makes it lose its color and nutrients. You want it to look fresh and green. For a dairy-free meal, switch the heavy cream with coconut cream. Coconut cream gives a nice flavor that blends well. You can also skip the cheese or use a plant-based option. Nutritional yeast is a great choice here. It gives a cheesy taste without dairy. {{image_2}} You can make this dish heartier by adding proteins. Chicken works well with the creamy sauce. Simply cook diced chicken in the pot before adding the mushrooms. For a meat-free option, tofu is great too. Use firm tofu and cube it. Sauté it until golden before adding the other ingredients. This adds protein and keeps the dish filling. If you want more flavor without meat, consider using beans or lentils. Chickpeas or white beans blend nicely into the creamy sauce. They add protein and texture. You can also try adding sun-dried tomatoes for a tangy kick. These small changes boost the taste and keep the dish vegetarian-friendly. Using seasonal vegetables can brighten this dish. In spring, add asparagus or peas for freshness. In summer, try zucchini or bell peppers for a colorful twist. Fall brings great options like butternut squash or kale. Winter roots, such as carrots or parsnips, add warmth. These veggies not only taste great but also make your meal more nutritious. To store your creamy mushroom spinach orzo, let it cool down first. Place it in an airtight container. This keeps the dish fresh for up to four days in the fridge. Make sure to label the container with the date. You can freeze this dish for later use. Transfer the cooled orzo into a freezer-safe container. It can last for about three months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat in a pot over low heat. Add a splash of broth or cream to restore creaminess. Always choose fresh ingredients for the best taste. Store mushrooms in a paper bag in the fridge to keep them dry. Use spinach within a few days for the best flavor and texture. Keep your herbs fresh by placing them in a glass of water, like a bouquet. This will extend their life and keep them vibrant. Yes, you can use other small pasta types. Some great options are ditalini or small shells. These shapes hold sauce well and cook quickly. Just make sure to adjust the cooking time as needed. If you need a lighter option, you can use coconut cream. It adds a nice flavor and is dairy-free. For a low-fat choice, try Greek yogurt mixed with a bit of milk. It will still give creaminess without too many calories. To spice things up, add red pepper flakes when cooking the onions. You can also stir in diced jalapeños or a dash of hot sauce at the end. Adjust the heat to your taste for a perfect kick! This post covered essential ingredients, step-by-step cooking, tips, and delicious variations. You can make a creamy, flavorful dish any time. Remember, you can customize with proteins, veggies, or even dairy-free options. Store leftovers wisely for later enjoyment. Cooking should be fun and flexible, so explore your tastes. Whether you’re making it for yourself or sharing, it’s sure to impress. Enjoy your cooking adventure and savor every bite!

One Pot Creamy Mushroom Spinach Orzo

Indulge in a delicious and easy one pot creamy mushroom spinach orzo that is perfect for any weeknight dinner! This comforting dish combines tender orzo, savory mushrooms, and fresh spinach all in a creamy sauce that is sure to please the whole family. Ready in just 25 minutes, it's a quick and satisfying meal. Click through to explore this delightful recipe and elevate your dinner routine today!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

8 ounces cremini mushrooms, sliced

1 teaspoon dried thyme

1 teaspoon dried oregano

1 cup orzo pasta

4 cups vegetable broth

2 cups fresh spinach, roughly chopped

1 cup heavy cream or coconut cream for a dairy-free option

1/2 cup grated Parmesan cheese (optional)

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4 minutes.

    Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and have released their moisture, about 5-7 minutes.

      Sprinkle in the dried thyme and oregano, stirring for another minute until fragrant.

        Add the orzo to the pot, stirring to combine with the mushrooms and onion.

          Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer, cover, and cook for about 10-12 minutes, stirring occasionally until the orzo is al dente.

            Stir in the chopped spinach and cook until wilted, about 2 minutes.

              Lower the heat and pour in the heavy cream (or coconut cream), stirring to combine. Let it simmer for an additional 2-3 minutes until creamy and heated through.

                If using, stir in the grated Parmesan cheese and season with salt and pepper to taste.

                  Remove from heat and garnish with fresh parsley before serving.

                    Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                      - Serving Suggestions: Serve this creamy orzo in deep bowls, topped with more fresh parsley and a sprinkle of extra Parmesan if desired. For added texture, consider garnishing with crispy fried onions or pine nuts.