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Creamy Garlic Mushroom Orzo Recipe

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4 from 66 reviews

A comforting and delicious creamy garlic mushroom orzo pasta that combines sautéed mixed mushrooms, fragrant garlic, fresh herbs, and Parmesan cheese in a luscious cream sauce, ideal for an easy weeknight dinner.

Ingredients

Pasta

  • 8 ounces uncooked orzo

Mushrooms & Veggies

  • 1 pound mixed mushrooms, sliced (half baby bella, half shiitake)
  • 1 large shallot, minced
  • 5 large garlic cloves, minced
  • 1/2 teaspoon crushed red pepper flakes
  • 2 handfuls fresh baby spinach
  • 1/2 cup loosely-packed chopped fresh basil

Dairy & Fats

  • 3 tablespoons butter, divided
  • 1/2 cup heavy cream
  • 1 ounce freshly-grated Parmesan cheese

Seasonings & Extras

  • Fine sea salt and freshly-ground black pepper, to taste
  • Zest and juice of 1 small lemon (optional)

Instructions

  1. Heat the water for the orzo: Bring a large saucepan filled with generously salted water to a boil to prepare for cooking the orzo pasta.
  2. Brown the mushrooms: Heat 1 tablespoon of butter in a large sauté pan over medium-high heat. Add half of the sliced mushrooms and sauté for about 5 minutes, stirring and flipping every few minutes until golden and browned. Transfer to a clean plate and repeat this process with another tablespoon of butter and the remaining mushrooms.
  3. Cook the orzo: Add the orzo to the boiling salted water and cook until it’s 2 minutes shy of al dente, ensuring it will finish cooking later with the sauce.
  4. Sauté the veggies: While the orzo cooks, add the remaining tablespoon of butter to the same sauté pan. Add the minced shallot, garlic, and crushed red pepper flakes, sautéing for about 2 minutes until fragrant and softened. Stir in the browned mushrooms, heavy cream, and season with a generous pinch of salt and freshly ground black pepper. Remove from heat if the pasta isn’t ready yet.
  5. Combine: Once the orzo is cooked to nearly al dente, transfer it directly to the sauté pan with the mushroom cream sauce along with 1 cup of the reserved starchy pasta water. Continue cooking and stirring frequently until the orzo is fully al dente and coated with the creamy sauce.
  6. Finish: Remove the pan from heat and stir in the freshly grated Parmesan cheese, baby spinach, chopped basil, and lemon zest and juice if using. Stir gently until the spinach wilts and the flavors meld. Add more reserved pasta water if needed to loosen the sauce. Taste and adjust seasoning with salt, pepper, and extra lemon juice as desired.
  7. Serve: Serve the creamy garlic mushroom orzo warm, garnished with extra Parmesan cheese for an added savory touch. Enjoy this comforting and flavorful pasta dish!

Notes

  • Use a mix of mushroom varieties for deeper flavor — baby bella and shiitake are recommended.
  • Reserve pasta water to adjust sauce consistency and help it cling to the orzo.
  • Adding lemon zest and juice is optional but brightens the dish beautifully.
  • For a lighter option, substitute heavy cream with half-and-half or a dairy-free alternative.
  • This dish pairs well with a crisp green salad or garlic bread for a complete meal.

Find it online: https://flavorspath.com/creamy-garlic-mushroom-orzo-recipe/