Creamy Garlic Mushroom Orzo (Printable Version)
Orzo blended with garlic, mushrooms, spinach, Parmesan, and fresh basil for a creamy, flavorful meal.
# What You'll Need:
→ Pasta
01 -
8 ounces uncooked orzo pasta
→ Dairy & Fats
02 -
3 tablespoons unsalted butter, divided
03 -
1/2 cup heavy cream
04 -
1 ounce freshly grated Parmesan cheese
→ Vegetables & Aromatics
05 -
1 pound mixed mushrooms, sliced (½ pound baby bella, ½ pound shiitake)
06 -
1 large shallot, minced
07 -
5 large garlic cloves, minced
08 -
1/2 teaspoon crushed red pepper flakes
09 -
2 handfuls fresh baby spinach
10 -
1/2 cup loosely packed fresh basil, chopped
→ Seasonings & Garnishes
11 -
Fine sea salt, to taste
12 -
Freshly ground black pepper, to taste
13 -
Zest and juice of 1 small lemon (optional)
# Step-by-Step Guide:
01 -
Fill a large saucepan with water, season generously with salt, and bring to a rolling boil.
02 -
Heat 1 tablespoon of butter in a large sauté pan over medium-high heat. Add half the sliced mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Transfer mushrooms to a clean plate.
03 -
Add another tablespoon of butter to the pan and repeat the browning process with the remaining mushrooms. Transfer to the plate with the first batch.
04 -
Add orzo to the boiling water and cook until about 2 minutes before al dente, then drain, reserving 1 cup of the pasta cooking water.
05 -
In the same sauté pan, melt the remaining tablespoon of butter over medium heat. Add minced shallot, garlic, and crushed red pepper flakes; cook for 2 minutes, stirring frequently. Stir in browned mushrooms, heavy cream, salt, and pepper. Remove from heat if orzo is not ready yet.
06 -
Once orzo is ready, add it to the sauté pan along with 1 cup of reserved pasta water. Cook over medium heat, stirring frequently, until orzo reaches al dente texture.
07 -
Remove pan from heat. Stir in Parmesan, baby spinach, chopped basil, lemon zest, and juice if using. Mix gently until spinach wilts. Adjust consistency with additional pasta water if needed and season with salt, pepper, or extra lemon juice to taste.
08 -
Plate the orzo warm, garnish with extra Parmesan if desired, and serve immediately.
# Additional Notes:
01 -
Use a large pan to avoid crowding the mushrooms, ensuring they brown properly rather than steam.