Creamy Garlic Butter Orzo with Spinach & Mushrooms Recipe
You want a meal that tastes like you spent hours in the kitchen but actually takes less time than scrolling through TikTok?
Meet Garlic Butter Orzo with Spinach & Mushrooms. It’s creamy, garlicky, packed with greens, and so easy you could make it half-asleep.
No fancy skills required—just a pot, a spoon, and the willingness to impress yourself. Who needs takeout when you can whip up something this good in 20 minutes?
Let’s get cooking.
Why This Recipe Slaps
Garlic butter is the ultimate cheat code for flavor, and orzo—the pasta that masquerades as rice—soaks it up like a sponge.
Spinach and mushrooms add earthiness and texture, while Parmesan ties it all together with salty, umami goodness. It’s a one-pot wonder, meaning fewer dishes (because who has time for that?).
Plus, it’s flexible: eat it as a side, bulk it up with protein, or devour it straight from the pan.
No judgment.
Creamy Garlic Butter Orzo with Spinach & Mushrooms Recipe
Course: Dinner, Vegetarian4
servings5
minutes15
minutes350
kcalIngredients
1 cup orzo pasta
2 tbsp unsalted butter
3 garlic cloves, minced
8 oz mushrooms, sliced
2 cups fresh spinach
2 cups vegetable or chicken broth
1/4 cup grated Parmesan
1/2 tsp salt (or to taste)
1/4 tsp black pepper
1 tbsp olive oil
Red pepper flakes (optional, for heat)
Step-by-Step Instructions
- Sauté the mushrooms: Heat olive oil in a large skillet over medium heat. Add mushrooms and cook until golden, about 5 minutes. Set aside.
- Garlic butter magic: In the same skillet, melt butter. Add minced garlic and cook for 30 seconds until fragrant (don’t burn it—trust us).
- Toast the orzo: Stir in orzo and cook for 2 minutes, letting it soak up that buttery garlic goodness.
- Simmer: Pour in broth, bring to a boil, then reduce heat to low. Cover and simmer for 8–10 minutes, stirring occasionally.
- Greens & finish: Add spinach and cooked mushrooms, stirring until spinach wilts. Off heat, mix in Parmesan, salt, and pepper. Serve immediately.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to revive the creaminess. Freezing?
IMO, it’s risky—the texture might get mushy.
Why This Recipe Is a Win
It’s fast, flavorful, and secretly healthy (spinach = superhero). The dish balances carbs, veggies, and fats, making it satisfying without the guilt.
Plus, it’s customizable—swap ingredients, add protein, or go vegan.
Dinner shouldn’t be complicated, and this recipe proves it.
Nutrition Facts (Per Serving)
- Calories: 350
- Carbs: 45g
- Protein: 12g
- Fat: 14g
- Fiber: 3g
Common Mistakes to Avoid
- Overcooking the garlic: Burnt garlic = bitter disaster. 30 seconds max.
- Skimping on broth: Orzo needs liquid to cook properly. Measure it.
- Stirring too much: Let it simmer undisturbed sometimes. Patience, grasshopper.
Alternatives
- Vegan? Use vegan butter and skip the Parmesan (or sub nutritional yeast).
- Gluten-free? Swap orzo for GF rice or quinoa.
- Extra protein? Add grilled chicken, shrimp, or white beans.
FAQs
Can I use dried spinach instead of fresh?
Sure, but fresh is better.
If using dried, rehydrate it in warm water first and squeeze out excess moisture.
What if I don’t have orzo?
Small pasta like risoni or even rice will work. Adjust cooking times accordingly.
Can I make this ahead?
It’s best fresh, but you can prep ingredients in advance. FYI, reheated orzo tends to thicken—add liquid when warming.
Why is my orzo sticky?
You might’ve overcooked it or stirred too much.
Rinse orzo under cold water after cooking next time (but lose some flavor).
Final Thoughts
Garlic Butter Orzo with Spinach & Mushrooms is the weeknight hero you didn’t know you needed.
It’s stupidly easy, ridiculously tasty, and versatile enough to keep you from getting bored.
So put down that delivery app and grab a skillet.
Your taste buds (and wallet) will thank you.
