Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 cups fresh spinach leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Optional: red pepper flakes for a bit of heat
If you’re looking to make this dish a bit lighter, you can substitute half-and-half for the heavy cream, or if you’re feeling adventurous, experiment with adding a splash of white wine for an extra layer of flavor.
Instructions
- Begin by bringing a pot of salted water to a boil and cook the orzo pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant. This reminds me of my childhood kitchen where garlic was the start of many delicious meals.
- Add the sliced mushrooms to the skillet and cook for about 5-7 minutes, or until they become tender and start to brown.
- Toss in the fresh spinach leaves and cook for an additional 2 minutes, until they wilt slightly.
- Reduce the heat to low and pour in the heavy cream, stirring to combine. Allow the mixture to simmer gently for 3-4 minutes.
- Stir in the grated Parmesan cheese until it melts into the sauce, creating a creamy consistency.
- Add the cooked orzo to the skillet, stirring to coat the pasta in the creamy sauce. Season with salt, pepper, and optional red pepper flakes to taste.
- Serve the creamy orzo immediately, garnishing with extra Parmesan if desired. Every bite is like a warm hug, reminiscent of the meals I shared with my family.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International