Description
This Creamy Garlic Mushroom Orzo is a quick and comforting dish made with tender orzo pasta, sautéed mushrooms, and a creamy garlic-Parmesan sauce. Perfect as a main or a side!
Ingredients
- 2 tablespoons olive oil
- 1 small white onion, diced
- 4 cloves garlic, minced
- 16 ounces baby bella mushrooms, sliced
- 1 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 cup dry orzo pasta
- 2 1/2 cups vegetable or chicken stock
- 1/2 cup grated Parmesan cheese
- 1/3 cup heavy cream
- Optional: chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large sauté pan over medium-high heat.
- Add onion and sauté for 3–4 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add mushrooms, salt, pepper, Italian seasoning, and red pepper flakes (if using). Sauté for 5–7 minutes until the mushrooms are browned and tender.
- Stir in the orzo and cook for 1–2 minutes to lightly toast the pasta.
- Pour in the stock and bring to a boil.
- Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid is absorbed.
- Stir in the Parmesan cheese and heavy cream. Cook for 1–2 more minutes until creamy.
- Remove from heat and garnish with fresh parsley, if desired. Serve warm.
Notes
- Add spinach or kale for extra greens.
- Use gluten-free orzo if needed.
- Can be served as a main or side dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 5g
- Sodium: 750mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 35mg
