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This Spinach Mushroom Orzo is a flavorful one-pan pasta dish that’s ready in just 30 minutes! Made with tender orzo pasta, sautéed mushrooms, garlic, and baby spinach, this creamy, risotto-style dish is both satisfying and simple to make. This is a delicious meatless main dish or an easy side dish recipe to pair with your favorite protein.
Mushroom Spinach Orzo Recipe
This is one of those easy recipes that has a restaurant vibe without a lot of effort. Very little chopping, and the orzo cooks right in the same pan with all the flavorful ingredients, soaking up every bit of goodness from the broth, garlic, and herbs.
A swirl of Greek yogurt (or half and half) at the end gives it a creamy texture without being too heavy, and the toasted pine nuts and fresh basil take it over the top.
What You’ll Like About This Recipe
• One pan, 30-minute Meal – Perfect for busy weeknights.
• Very Flavorful – Garlic, Dijon, smoked paprika, pine nuts, and fresh basil make it interesting (in a good way!).
• Creamy but Light – Thanks to Greek yogurt.
• Meatless & Versatile – Enjoy it as a vegetarian main or a side dish.
Cheesy Baked Orzo Pasta is another delicious vegetarian pasta recipe that I love as a side dish or meatless main dish.
Because this Spinach Mushroom Orzo recipe is so quick to make, it works well for weeknight dinners. Meatless Monday just got easier!
Ingredients You’ll Need
Here’s what goes into this yummy vegetarian pasta recipe. Add Meat if you like:
- Orzo Pasta – Cooks quickly and gives this dish a creamy, risotto-like texture.
- Mushrooms – Baby bella or crimini mushrooms add an earthy flavor and meaty texture, but use your favorite or mix mushroom varieties.
- Baby Spinach – Stirred in at the end for freshness, nutrition, and color.
- Onion & Garlic – Classic aromatics for a good flavor base.
- Dijon Mustard – Adds depth, umami, and a little tang.
- Red Pepper Flakes & Smoked Paprika – For just the right amount of warmth and smokiness. Add more if you like.
- Greek Yogurt (or Half and Half) – Adds creaminess without being too rich.
- Parmesan Cheese – Adds salty, nutty flavor.
- Pine Nuts & Fresh Basil – A delicious finishing touch with a little crunch and sweet herb finish.
Ingredient Substitutions
• No orzo? Try ditalini, small shells, or acini di pepe. These all cook quickly and absorb broth well. Israeli couscous or fregola can work, too, but may need a little extra liquid and lower/slower cook temp & time.
• No pine nuts? Try chopped walnuts or slivered almonds.
• Out of Greek yogurt? Use sour cream or half and half instead.
• Don’t like mushrooms? Zucchini, cubed eggplant, sautéed carrots, or bell peppers are good swaps.
• Need Low-Sodium? Use low-sodium broth and skip the added salt.
Recipe Variations
• Make it vegan: Use a plant-based yogurt and skip the Parmesan (or sub nutritional yeast).
• Make it cheesy: Stir in more Parmesan, or add some Fontina or mozzarella for extra richness.
• Add protein: Toss in tofu, tempeh, cooked chicken, sautéed shrimp, cooked ground beef, turkey, or chicken, or chickpeas to make it into a complete meal.
• Use a different green: Try kale or arugula in place of spinach. Kale needs to be sautéd a little longer to become soft (or just put the lid on the skillet and let it soften in the residual heat.
How to Make Spinach Mushroom Orzo Pasta Recipe
Toast the Pine Nuts
• Heat a large skillet over medium heat. Add the pine nuts and toast them, stirring frequently. Being careful not to burn them. Remove to a dish and set aside.
Sauté Onion and Mushrooms
• Turn the heat up to medium-high and add the olive oil and the onion. Cook until softened and starting to brown, about 5-7 minutes.
• Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
• Add the sliced mushrooms and cook until soft. Add a little more oil, if needed.
• Next, add the red pepper flakes, Italian seasoning, smoked paprika, salt, black pepper.
• Add Dijon, uncooked orzo, and chicken broth. Stir well.
Cook the Orzo
• Cover and bring to a low boil, then reduce to a simmer and cook for about 6-10 minutes, stirring occasionally, to prevent sticking, until the orzo is cooked. Add more broth as needed, ¼ cup at a time, up to ½ cup.
Finish
• Remove from the heat and stir in the baby spinach and Parmesan cheese. Stir to combine and wilt spinach.
• Add the yogurt or half and half. Stir.
• Squeeze in the lemon juice and stir.
• Taste and adjust seasoning, if needed.
Serve
• Garnish with the toasted pine nuts and torn fresh basil leaves before serving.
Common FAQs
What people are asking about this Spinach Mushroom Orzo recipe:
- Can I use a different pasta instead of orzo?
Yes! Ditalini, small shells, or acini di pepe are good swaps with similar cooking times and liquid needs. You can also use Israeli couscous or fregola, just add a bit more broth and simmer on low until tender. - Can I make this ahead of time?
Yes, but it’s best served fresh. If making ahead, reheat gently with a splash of broth or milk to loosen it up. - Can I substitute rice for orzo?
I don’t recommend using uncooked rice here—it takes longer to cook and needs more liquid. That said, you could try adding cooked rice at the end and skipping the orzo. Just reduce the broth (maybe by half or more). The texture and flavor will be different, but it might still be tasty! - Is orzo gluten-free?
Traditional orzo contains wheat, but you can find gluten-free versions made with rice or corn. - What is a gluten free substitute for orzo?
You can use any gluten free pastas available that are of a similar size to orzo. Or, quinoa. There may be some difference in liquid needed and cook time (I’m not a GF expert, but this is what I think will work). - Can I use whole wheat orzo?
Yes! Whole wheat orzo is a great option if you’re looking for more fiber or a nuttier flavor. Just keep an eye on the cooking time—it might take a minute or two longer. - What kind of mushrooms work best?
Baby bella (cremini) are perfect, but white button or even a mix of wild mushrooms also work. - Can I double this recipe?
You sure can. Just use a large enough skillet or a Dutch oven and keep an eye on the liquid, add more broth as needed.
What to Serve With Spinach Mushroom Orzo
• Grilled or Baked Chicken Breast
• Air Fryer Pork Chops
• Air Fried Salmon
• A simple green salad or roasted asparagus
How to Store and Reheat Orzo
Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in a skillet over medium heat with a splash of broth or milk to revive the creaminess. Or microwave in short intervals, stirring in between.
Freezer: Not recommended, as the texture may become mushy after thawing.
Delicious Italian-Inspired Dinner Ideas
Italian Pasta Salad
Slow Cooker Marry Me Chicken
Caprese Orzo Pasta Salad
Instant Pot Tuscan Chicken Pasta
I hope you try making this really delicious vegetarian orzo recipe. I love meat and didn’t miss it at all. I may try it with some chicken thighs as those are my favorite!
If you make this recipe, please let me know. Just leave a coment below with a star rating. I’d love to hear from you!
Spinach Mushroom Orzo
Equipment
Ingredients
- ¼ cup Pine Nuts
- 2 Tablespoons Olive Oil, divided
- ½ small Sweet Onion, diced
- 4 cloves Garlic, minced
- 8 oz Mushrooms sliced (baby bella or crimini)
- 2 teaspoons Dijon Mustard
- ¼ teaspoon Red Pepper Flakes
- ½ teaspoon Italian Seasoning (or fresh Thyme)
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- ½ teaspoon Smoked Paprika
- 1 cup Orzo Pasta (7 oz)
- 2 ¾ cups Chicken Broth
- 3 oz Baby Spinach
- ½ cup Greek Yogurt (or Half and Half)
- 1 Tablespoon Lemon Juice (or more to taste)
- ¼ cup Grated Parmesan Cheese
- ¼ cup Fresh Basil, torn, for garnish
Instructions
Toast the Pine Nuts
- Heat a large skillet over medium heat. Add the pine nuts and toast them, stirring frequently. Being careful not to burn them. Remove to a dish and set aside.
Sauté Onion and Mushrooms
- Turn the heat up to medium-high and add the olive oil and the onion. Cook until softened and starting to brown, about 5-7 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the sliced mushrooms and cook until soft. Add a little more oil, if needed.
Cook the Orzo
- Add the red pepper flakes, Italian seasoning, smoked paprika, salt, black pepper, Dijon, uncooked orzo, and chicken broth. Stir well.
- Cover and bring to a low boil, then reduce to a simmer and cook for about 6-10 minutes, stirring occasionally, to prevent sticking, until the orzo is cooked. Add more broth as needed, ¼ cup at a time, up to ½ cup.
Finish
- Remove from the heat and stir in the baby spinach and Parmesan cheese. Stir to combine and wilt spinach.
- Add the yogurt (or half and half). Stir.
- Squeeze in the lemon juice and stir.
- Taste and adjust seasoning, if needed.
Serve
- Garnish with the toasted pine nuts and torn fresh basil leaves before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for the recipe! It’s so good. I have wanted to mention to you too, your new photo, at least new to me, is so pretty! You should update everything with it!
Thank you! I’m happy you enjoyed this recipe, and thank you for the compliment on my photo, I’m a little shy about them.
Gluten free alterative?
You can use any gluten free pastas available that are of a similar size to orzo. Or, quinoa. There may be some difference in liquid needed and cook time (I’m not a GF expert, but this is what I think will work).
I have not made this, but it appears to have a classic set of ingredients that will work fabulously together. Do you have a preferred plant based sour cream to sub for yogurt? We are lactose intolerant.
Hi, you can add about 1/4 to 1/2 cup of a plant based milk such as cashew, almond, etc. Be sure they are unsweetened!