Orzo with Mushrooms and Spinach
This creamy, one-pot vegan orzo is packed with earthy mushrooms, tender spinach, and fragrant dill, all brought together with a splash of plant-based cream. It’s quick, comforting, and full of flavor — perfect for a weeknight dinner or a simple yet satisfying lunch. Ready in under 30 minutes with just a handful of ingredients!
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.