Orzo with Mushrooms and Spinach
This Orzo with Mushrooms and Spinach recipe is a delicious, plant-based dish that brings together simple ingredients in a beautifully harmonious way. It’s the kind of dish you can whip up quickly after a long day, but it’s also elegant enough to serve to guests. Orzo is tiny, rice-shaped pasta that absorbs flavor like a sponge and cooks up in no time. Paired with the earthy richness of mushrooms, the freshness of spinach, and a touch of vegan cream, and we’ve got a one-pot meal that is creamy, hearty, nutritious, and full of flavor.
Why You’ll Love This Orzo with Mushrooms and Spinach Recipe
There are many reasons to love this dish, but here are a few highlights:
- One-pot simplicity: Less washing up, more enjoyment.
- Fast and easy: Ready in under 30 minutes.
- Nutritious and satisfying: Packed with veggies and fiber-rich orzo.
- Vegan and creamy: Thanks to vegan soya cream, no dairy needed.
- Versatile: Great as a main or side, and customizable to your taste.
Ingredients you’ll need
Here’s everything you’ll need for this dish:
- 2 tbsp olive oil – Used to sauté the aromatics and mushrooms.
- 1 large onion – Adds sweetness and depth as it softens.
- 3 garlic cloves – Brings pungency and warmth.
- 300g mushrooms – Choose cremini, chestnut, or a mix for a deeper umami flavor.
- Salt and black pepper – For seasoning; be generous but balanced.
- 1 tsp dried oregano – Adds herbal earthiness.
- 1 cup dry orzo – The star of the show, cooks quickly and soaks up flavor.
- 2½ cups water – Enough to cook the orzo with just a touch of creaminess.
- 2 handfuls spinach – Fresh and vibrant, wilts beautifully into the orzo.
- 2 tbsp vegan soya cream – For a luscious, creamy finish without dairy.
- 1 tbsp chopped dill – Bright and aromatic, it lifts the whole dish.
- Drizzle of olive oil to serve – Adds richness and a touch of luxury.
Tips for Success
- Stir frequently: Orzo can easily stick to the bottom of the pan, especially as the liquid reduces. Keep stirring for a creamy texture and to avoid clumps.
- Don’t overcook the spinach: Add it toward the end — just enough to wilt but still retain a vibrant green color.
- Customize the creaminess: Add more vegan cream or a splash of plant milk if you prefer a looser consistency.
- Use a wide, shallow pan: This helps the liquid reduce evenly and gives you more control over the cooking process.
Ingredient Swaps and Variations
This recipe is wonderfully adaptable. Here are a few ways to make it your own:
Mushrooms
- Use a mix of wild mushrooms for a more gourmet feel.
- Try shiitake for an extra umami punch.
- Add a splash of soy sauce or tamari while sautéing to deepen flavor.
Herbs
- Swap dill for parsley, thyme, or basil for a different herbal profile.
- Add a pinch of chili flakes with the oregano for a gentle heat.
Greens
- Replace spinach with kale or Swiss chard — just cook them a bit longer.
Protein Additions
- Add a can of chickpeas or white beans for extra protein and texture.
- Serve with grilled tofu or tempeh on top.
Cheesy Flavor
- Stir in nutritional yeast or vegan parmesan for a cheesy touch without dairy.
Orzo with Mushrooms and Spinach: Nutritional Highlights
This dish is not just tasty; it’s also nutritious:
- Mushrooms provide B vitamins, antioxidants, and are great for immunity.
- Spinach adds iron, magnesium, and vitamin K.
- Orzo, made from wheat, offers carbohydrates for energy and can be swapped for whole wheat orzo for added fiber.
- Olive oil brings healthy fats that help with nutrient absorption.
For a more balanced meal, add legumes or serve alongside a fresh salad.
Serving Suggestions
- Main course: Serve with a side of crusty bread or a simple cucumber salad.
- Side dish: Pair with baked tofu, vegan schnitzel, or grilled vegetables.
- Lunchbox idea: This dish reheats well — perfect for meal prep.
To reheat, add a splash of water or plant milk and gently warm on the stovetop or in the microwave.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: This dish can be frozen, though the texture of the orzo may soften slightly upon thawing. Freeze for up to 2 months.
- To reheat: Let it thaw in the fridge overnight and warm gently in a pan with a splash of liquid.
Frequently Asked Questions: Orzo with Mushrooms and Spinach
Can I use a different type of pasta?
Yes! While orzo works perfectly in this recipe, you can substitute with small pasta shapes like ditalini, fregola, or even couscous. Just adjust the liquid and cooking time accordingly.
Is orzo gluten-free?
Traditional orzo is made from wheat and is not gluten-free. However, gluten-free versions are available — made from rice, corn, or legumes. Be sure to follow the cooking instructions on the package if using an alternative.
What can I use instead of vegan soya cream?
You can substitute with:
- Coconut cream (note: it adds a slight coconut flavor)
- Tahini
- Cashew cream (homemade or store-bought)
- Unsweetened plant milk thickened with a bit of flour or starch
Can I make this Orzo with Mushrooms and Spinach oil-free?
Yes! Sauté the vegetables in a splash of water or vegetable broth instead of oil. Just be careful not to let them burn and stir frequently.
Can I double the Orzo with Mushrooms and Spinach recipe?
Absolutely. This recipe scales up well. Just make sure your pot or pan is large enough to accommodate the extra volume, and stir even more frequently to ensure even cooking.
Check out more recipes:
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Orzo with Mushrooms and Spinach
Ingredients
- 2 tbsp olive oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 300 g mushrooms sliced
- salt and black pepper to taste
- 1 tsp dried oregano
- 1 cup orzo pasta
- 2 ½ cups water
- 2 handfuls fresh spinach
- 2 tbsp soya cream
- 1 tbsp fresh dill chopped, optional
- extra olive oil to serve
Instructions
- Heat olive oil in a large pan over medium heat. Add the chopped onion and cook for 4–5 minutes until soft and translucent. Stir in the garlic and cook for 1 more minute.
- Add the mushrooms to the pan. Season with salt and pepper and sauté for 6–8 minutes, until the mushrooms release their moisture and begin to brown.
- Stir in the oregano and add the dry orzo. Cook for 1–2 minutes to toast slightly.
- Pour in 2½ cups of water. Bring to a simmer and cook uncovered for 10–12 minutes, stirring frequently, until the orzo is tender and most of the liquid is absorbed.
- Stir in the spinach, vegan soya cream, and dill. Cook for another 2–3 minutes until the spinach wilts and the mixture is creamy.
- Taste and adjust seasoning. Serve warm with a drizzle of olive oil and extra dill or black pepper if desired.
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