Print

Spinach and Mushroom Orzo in a Creamy Garlic and Smoked Paprika Sauce

Print Recipe

A 30-minute one-pan meatless main or side dish featuring creamy orzo with spinach, mushrooms, garlic, and smoked paprika for rich flavor.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 8 oz baby bella or crimini mushrooms, sliced
  • salt and pepper, to taste
  • 1 cup uncooked orzo
  • 2 cups vegetable broth or chicken broth
  • 5 cloves garlic, minced
  • ½ teaspoon Italian seasoning
  • ½ teaspoon smoked paprika, or more to taste
  • ¼ teaspoon salt, or more to taste
  • 5 oz fresh spinach
  • ½ cup heavy cream
  • ¼ teaspoon red pepper flakes, or more to taste

Instructions

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced mushrooms, season with salt and pepper, and cook until browned and softened, about 5-7 minutes. Remove half the mushrooms and set aside.
  2. To the same skillet with remaining mushrooms, add 1 cup uncooked orzo, 2 cups broth, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt. Bring to a boil, then reduce to a simmer and cook for 5-10 minutes, stirring occasionally, until orzo is tender.
  3. During the last 5 minutes of cooking orzo, stir in 5 oz fresh spinach until wilted. Add ½ cup heavy cream and stir on low-medium heat without boiling. Season with additional salt and smoked paprika if desired. Stir in reserved mushrooms.
  4. Remove from heat, sprinkle with red pepper flakes to taste, and serve warm.

Notes

For a meatless version, use vegetable broth. Add cooked chicken or kale for variations if desired. Leftovers reheat well with a splash of cream or broth.

Nutrition

Find it online: https://www.rapidrecipes.blog/spinach-mushroom-orzo-creamy-garlic/