One Pot Mushroom Orzo Pasta

This One Pot Mushroom Orzo Pasta recipe is a creamy and delicious vegetarian dinner or side dish that's on the table in just 20 minutes.  My version is lightened up, without heavy cream, but still has that rich flavor you crave.  This is a luxurious but simple family dinner you will make again and again.

Serve it with my Blackened Salmon or Blackened Shrimp for a delicious pescatarian meal.

Mushroom Orzo Pasta

This One Pot Mushroom Orzo Pasta is the perfect easy, vegetarian family dinner.  This fast and simple dish looks fancy and elevated, but comes together quickly, in just one pan on the stove.  You don't even have to boil the orzo separately; it cooks right in a mixture of broth and milk, giving the dish an ultra-creamy, almost risotto-like feel.  This is made healtheir, with just using light milk instead of heavy cream.

My whole family loves mushrooms, so this is one dish I find myself making again and again.  I love that I added spinach to it to get some extra greens in our meal.

I don't know about you, but I'm all about a healthy, fresh 20-minute dinner.  Bonus points if it's hearty enough to fill the hubs AND only requires a little clean up.  My creamy, delicious One Pot Mushroom Orzo pasta recipe fits the bill perfectly.  If you like one-pan orzo recipes, try my One-Pan Salmon Orzo.

Why You'll Love this Mushroom Orzo Pasta recipe...

• This Mushroom Orzo Pasta is quick and easy to make!  It comes together start to finish in 20 minutes!
• It's rich, creamy, and delicious, but not a ton of calories.
• You literally just get one pot dirty!
• You can use it as a vegetarian main course or a side dish.

Ingredients:

Here's an overview of what you'll need to make this Mushroom Orzo Pasta recipe, but keep scrolling for the full recipe amounts.

• Orzo Pasta: You will need one 16-ounce box of orzo pasta.  Orzo is small, like rice grains, but it is actually a pasta and cooks the same way as rice in boiling water.  You can use regular orzo, wheat, or gluten-free, depending on your diet.
• Mushrooms: This recipe calls for 8 ounces of sliced mushrooms.  You can use whatever kind you have and like, including a mix of mushrooms; however, to keep the prep time down, I like to use the already-sliced cremini mushrooms, baby portobello mushrooms, or baby bella mushrooms.
• Fresh Spinach: Fresh baby spinach adds something green!  You will add this at the end of cooking.
• Shallot: Shallots have a taste similar to onions.  You find them near the garlic in the grocery store.  If you don't have shallots, you can substitute 2 tablespoons of diced yellow onion.
• Garlic: Fresh garlic is a key flavor here.
• Vegetable Broth: Vegetable broth adds more flavor and helps cook the orzo.  You can also make it with chicken broth.
• Milk: Instead of using heavy cream, I use regular milk to give this a creamy texture.  I tested with skim milk, but you can use what you have on hand.
• Parmesan Cheese: Adding grated parmesan cheese brings a creamy, cheesy flavor to the dish.
• Italian Seasoning: Use your favorite Italian Spice Mix, or make my Homemade Italian Spice Mix.  This spice blend of basil, oregano, thyme, rosemary, and sage.
• Olive Oil OR Butter:  Depending on your diet, you can use extra virgin olive oil or butter to help cook the shallot and mushrooms.
• Salt & Black Pepper
• Garnish: Extra parmesan or fresh herbs.

Instructions:

This is an overview of the instructions for making Mushroom Orzo Pasta, but the full, detailed, printable recipe is below in the recipe card.

Step One: Saute and Vegetables & Cook Orzo

1. In a large sauté pan with a lid, over medium heat, warm the butter or olive oil. Add the shallot and sauté for about 3 minutes, until translucent.
2. Add the mushrooms to the pan and cook until golden brown, about another 5 minutes. Generously salt and pepper.
3. Add the orzo pasta to the mushroom sauté and toast it for about 1 minute.
4. Add the vegetable broth, milk, Italian Seasoning, and more salt and pepper to the skillet with the cooked mushrooms, then stir well. Turn the heat to low and simmer until the pasta is cooked to al dente and the liquid is absorbed, for about 7 minutes.

Step Two: Finish the Dish

1. Open the pan and gently stir in the Parmesan and spinach until the Parmesan is melted and the spinach is wilted.
2. Check whether it needs more salt and pepper, and add more if desired.
3. Garnish with parsley and additional Parmesan cheese.
4. Serve and enjoy.

Mushroom Orzo Pasta Variations

I love this Mushroom Orzo Pasta recipe as written, but here are some fun variations.

• Mix up the Veggies: You can add other vegetables to this, such as zucchini, squash, artichoke hearts, asparagus, bell peppers, or peas.
• Add Protein: You can add sausage, chicken, steak, shrimp, salmon, or scallops.
• Make it Lighter: Skip the milk and use vegetable broth instead.
• Make it Spicy: Add some red pepper flakes.
• Add Citrus: You can add lemon juice or lemon zest.
• Make it Gluten-Free: Use gluten-free orzo.

FAQ

Storage & Leftovers

If you make this Mushroom Orzo Pasta, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

One Pot Mushroom Orzo Pasta

Julie Wunder

This One Pot Mushroom Orzo Pasta recipe is a creamy and delicious vegetarian dinner or side dish that's on the table in just 20 minutes.  My version is lightened up, without heavy cream, but still has that rich flavor you crave.  This is a luxurious but simple family dinner you will make again and again.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine Italian

Servings 4 servings

Calories 570 kcal

Ingredients

  

1x2x3x

• 1 tablespoon olive oil or butter
• 1 shallot, diced
• 8 ounces sliced portobello mushrooms
• 1 teaspoon minced garlic
• 16 ounces orzo pasta
• 2 ¼ cups vegetable broth
• 2 cups milk
• 1 tablespoon Itlaian Seasoning
• salt & pepper, or to taste
• ½ cup grated Parmesan
• 2 cups baby spinach
• optional garnish: additional Parmesan and chopped parsley

Instructions

 

• In a large sauté pan with a lid, over medium heat, warm the butter or olive oil. Add the shallot and sauté for about 3 minutes, until translucent.
• Add the mushrooms to the pan and cook until golden brown, about another 5 minutes. Generously salt and pepper.
• Add the orzo pasta to the mushroom sauté and toast it for about 1 minute.
• Add the vegetable broth, milk, Italian Seasoning, and more salt and pepper to the skillet with the cooked mushrooms, then stir well. Turn the heat to low and simmer until the pasta is cooked to al dente and the liquid is absorbed, for about 7 minutes.
• Open the pan and gently stir in the Parmesan and spinach until the Parmesan is melted and the spinach is wilted.
• Check whether it needs more salt and pepper, and add more if desired. Garnish with parsley and additional Parmesan cheese
• Serve and enjoy.

Notes

Storage & Leftovers

Store any leftovers in an airtight container in the fridge for up to five days.  If it feels a bit sticky, add a few drops of water or broth before heating it up in the microwave.

Freezing

Freeze leftovers in a freezer-safe container for up to three months

Nutrition

Calories: 570kcalCarbohydrates: 98gProtein: 25gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 22mgSodium: 316mgPotassium: 795mgFiber: 5gSugar: 12gVitamin A: 1852IUVitamin C: 5mgCalcium: 317mgIron: 2mg

Keyword Mushroom Orzo Pasta

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