Easy One-Pan Pasta Dish (Print Version)
# Ingredients:
→ Mushrooms
01 -
1 tablespoon olive oil
02 -
8 oz baby bella mushrooms or crimini, sliced
03 -
Salt and black pepper to taste
→ Creamy Orzo
04 -
1 cup uncooked orzo
05 -
2 cups chicken broth or stock
06 -
5 cloves garlic, minced
07 -
½ teaspoon Italian seasoning or Herbs from Provence
08 -
½ teaspoon paprika, plus more to taste
09 -
¼ teaspoon salt, plus more to taste
10 -
5 oz fresh spinach
11 -
½ cup heavy cream
12 -
¼ teaspoon red pepper flakes, plus more to taste
# Instructions:
01 -
Heat olive oil in a large, high-sided skillet over medium-high heat. Add the sliced mushrooms, season generously with salt and pepper, and cook for 1-2 minutes until they're just softened and lightly browned. Remove half of the cooked mushrooms and set aside on a plate.
02 -
To the skillet with the remaining mushrooms, add the uncooked orzo, chicken broth, minced garlic, Italian seasoning, paprika, and salt. Bring everything to a boil, then reduce the heat to a gentle simmer (medium-low).
03 -
Let the orzo cook for about 5-10 minutes, stirring occasionally to prevent sticking. The pasta should absorb most of the liquid and become tender. During the last 5 minutes of cooking, add the fresh spinach and stir until it wilts into the mixture.
04 -
Pour in the heavy cream and stir on low-medium heat - be careful not to let it boil. Add the reserved mushrooms back to the pan and stir to combine. Taste and adjust seasonings with more salt or paprika if needed.
05 -
Divide the creamy orzo between bowls and sprinkle with a pinch of red pepper flakes for a subtle kick of heat.
# Notes:
01 -
This dish is just like risotto but much simpler to make!
02 -
Serve as a meatless main dish or as a side with chicken or shrimp.
03 -
Everything cooks in just one pan for easy cleanup.