Creamy Mushroom Orzo Pasta
A mushroom pasta that mimics creamy risotto!
With just a few simple ingredients, you can turn dinner into a clean-eating, healthy and delicious meal. With the addition of healthy mushrooms and baby spinach, this creamy orzo pasta turns out just as scrumptious as a bowl of creamy risotto.
The nicest thing about this creamy mushroom orzo pasta is it’s made in one pot!
This is an excellent side dish for steak, pork chops or chicken, but you can also serve this as meatless meal for “Meatless Monday.”
This orzo pasta recipe turns out creamy and delicious but uses no flour or milk! Swap out the chicken broth for vegetable broth and this becomes a vegetarian meal.
Creamy Mushroom Orzo Pasta
- 1/2 – 1 tablespoon coconut oil
- 2-3 cloves garlic (chopped fine)
- 1 lb. sliced baby bella mushrooms
- salt & pepper
- 1 tablespoon butter
- 2 cups orzo pasta
- 2 cups baby spinach (chopped)
- 3-1/4 cups chicken broth
- 1/2 cup shredded Parmesan cheese
- In a large skillet, saute mushrooms and garlic in coconut oil until mushrooms are tender.
- Salt & pepper mushrooms as they cook.
- Add butter and orzo pasta to the skillet with the mushrooms.
- Gently saute for about 2 minutes. Lightly salt & pepper.
- Stir spinach into the pan and 2 cups of the chicken broth.
- Bring to a light boil and stir for about 6-7 minutes.
- Add the additional broth and stir for about 6 more minutes.
- Add the Parmesan cheese and serve!
Gently saute the orzo pasta and then add the baby spinach.
