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Overhead view of Mushroom Spinach Orzo sprinkled with parmesan cheese in a skillet.
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Mushroom Spinach Orzo

Tender button mushrooms, garlic, sun-dried tomatoes, and spinach come together in one pan for a pasta that feels fresh and satisfying any night of the week.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Side Dish
Cuisine: Mediterranean
Diet: Vegetarian
Skill Level: Intermediate
Servings: 4 servings
Author: Rena Awada

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.
    Cooked orzo draining in a metal strainer over a pot, ready to be added to the pan.
  • 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.
    Mushrooms cooking in olive oil in a blue skillet over medium heat.
  • Stir in the 2 ounces sun-dried tomatoes, 4 cloves garlic, and 1 teaspoon chili flakes. Cook for about a minute, just until fragrant.
    Mushrooms sautéing with chopped sun-dried tomatoes and garlic in the skillet.
  • Add the cooked orzo and 4 cups packed baby spinach (chopped) to the skillet.
    Overhead shot showing fresh baby spinach added to the pan of cooked orzo and mushrooms before mixing.
  • Stir well and cook until the spinach wilts and everything is combined. Season with Kosher salt and black pepper.
    Orzo, mushrooms, spinach, and tomatoes being stirred together in a blue-handled skillet.
  • 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.
    Close-up of the finished dish showing mushrooms, spinach, and parmesan blended through the orzo.

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.
Storage:
  • 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

Calories: 329kcal | Carbohydrates: 55g | Protein: 14g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 173mg | Potassium: 994mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3140IU | Vitamin C: 16mg | Calcium: 121mg | Iron: 3mg