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This Mushroom Spinach Orzo is simple, comforting, and comes together so easily. The button mushrooms, garlic, and sun-dried tomatoes give it that rich, savory depth, while the spinach keeps it fresh and light. It’s a one-pan wonder that’s effortless and impressive at the same time.
This spinach mushroom orzo is one of my favorite side dishes to make alongside some grilled meats. The mushrooms bring that deep, savory flavor, the spinach keeps things fresh, and the sun-dried tomatoes add a tangy little pop that makes every bite sing. I’ve made it for quick lunches to enjoy as a main meal and for busy weeknights when I am just not sure what to make.
If you love easy, flavor-forward pasta recipes, you’ll love my Spinach and Mushroom Pasta and my Lemon Ricotta Pasta.
Recipe Overview
Ingredients Needed
Here’s everything you’ll need to make Mushroom Spinach Orzo at home, and you’ll find the full measurements in the recipe card at the bottom.
- Grated parmesan cheese: Adds saltiness and creaminess to pull everything together.
- Orzo pasta: Use your favorite brand.
- Kosher salt, Chili flakes, and black pepper:
- Olive oil: You can swap in avocado oil if that’s what you have.
- Sliced button mushrooms: Baby bella mushrooms add a deeper, more earthy flavor if you prefer.
- Sun-dried tomatoes: Finely chopped for pops of sweetness and tang.
- Garlic cloves: Freshly minced for that rich, aromatic base.
- Baby spinach: Coarsely chopped so it wilts quickly without turning soggy.
How to Make Mushroom Spinach Orzo
Here’s how to bring this one together perfectly from start to finish:
Step 1: Cook the orzo in salted water according to the package directions. Drain it, then set aside.
Step 2: Heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté for about 7-8 minutes, until golden and tender.
Step 3: Stir in the sun-dried tomatoes, garlic, and chili flakes. Cook for about a minute, just until fragrant.
Step 4: Add the cooked orzo and chopped spinach to the skillet.
Step 5: Stir well and cook until the spinach wilts and everything is combined.
Step 6: Finish with grated parmesan cheese and a few twists of black pepper. Give it a taste and adjust the seasoning if needed, then serve warm.
Variations & Tips
- For some more protein, stir in cooked chicken or chickpeas at the end. They’ll blend right in without changing the flavor.
- To make it dairy-free, just skip the parmesan and add a dairy-free cheese alternative.
- You can let the mushrooms cook a few extra minutes until golden and crisp at the edges if you like a deeper, nuttier flavor.
- This dish works great as a side, too. Try serving it alongside Blackened Salmon, Lemon Garlic Oven Roasted Whole Chicken, or even Pan Seared Steak Bites for a balanced meal.
Common Questions
Definitely! Toss in zucchini, cherry tomatoes, or even a handful of peas. They blend right in, making the whole dish a little brighter and more colorful.
Yes, it’ll work fine. Make sure to thaw it first and squeeze out the extra water so your orzo doesn’t end up soggy.
It keeps really well in the fridge for about 4 days in an airtight container. And it’s just as tasty cold, kind of like a pasta salad – just add a drizzle of olive oil to bring it back to life.
I usually warm it in a skillet with a splash of water or olive oil; it brings the texture right back. But if you’re in a rush, the microwave will work too.
Technically yes. It will freeze for up to 2 months. Keep in mind that pasta doesn’t freeze well, so once thawed and reheated it the consistency will change.
More easy one-pan pasta dinners
- Ground Turkey Pasta
- Tomato Basil Pasta
- Asparagus Chicken Pasta
- Mexican Chipotle Chicken Pasta
- One-Pot Chicken Spaghetti
- Meghan Markle Pasta
- Skinny Lasagna Skillet
- Chicken Enchilada Pasta
Mushroom Spinach Orzo
Ingredients
- 8 ounces orzo pasta
- Kosher salt and black pepper, to taste
- 1 tablespoon olive oil
- 8 ounces sliced button mushrooms
- 2 ounces sun-dried tomatoes, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon chili flakes
- 4 cups packed baby spinach, coarsely chopped
- ¼ cup grated parmesan cheese
Instructions
- Cook the 8 ounces orzo pasta in salted water according to the package directions. Drain it, then set aside.
- Heat the 1 tablespoon olive oil in a large skillet over medium heat. Add the 8 ounces sliced button mushrooms and sauté for about 7-8 minutes, until golden and tender.
- Stir in the 2 ounces sun-dried tomatoes, 4 cloves garlic, and 1 teaspoon chili flakes. Cook for about a minute, just until fragrant.
- Add the cooked orzo and 4 cups packed baby spinach (chopped) to the skillet.
- Stir well and cook until the spinach wilts and everything is combined. Season with Kosher salt and black pepper.
- Finish with ¼ cup grated parmesan cheese and a few twists of black pepper. Give it a taste and adjust the seasoning if needed, then serve warm.
Notes
- Let the mushrooms cook a few extra minutes until golden and crisp at the edges if you like a deeper, nuttier flavor.
- Add a pinch of cayenne or a drizzle of chili oil if you want a little more heat.
- For a dairy-free version, skip the parmesan and use nutritional yeast or a dairy-free cheese alternative.
- Stir in cooked chicken or chickpeas at the end for a protein boost.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Enjoy warm or cold with a small drizzle of olive oil to refresh. Do not freeze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
