Creamy Mushroom Spinach Orzo
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Not Including the shrimp will make this a vegetarian side dish. Adding it will turn this into a main dish.
Ingredients
- 1 cup orzo pasta
- 3 tablespoons olive oil
- 8 ounces cremini mushrooms thinly sliced
- 1 shallot minced
- 3 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 ½ cups low sodium vegetable broth
- ½ cup half and half
- ½ cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper to taste
- 3 cups shredded baby spinach
- 24 oz shrimp optional, 4 oz per serving
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes.
- Add in if desired the shrimp
- Stir in half and half and Parmesan, and cook, whisking constantly, until slightly thickened, about 2 minutes; season with salt and pepper, to taste.
- Stir in orzo and spinach until the spinach has wilted, about 3 minutes.
- Serve immediately.
Nutrition - See Recipe Post for Nutrition Disclaimer
Calories: 374kcal | Carbohydrates: 26.1g | Protein: 33.1g | Fat: 14.9g | Saturated Fat: 4.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 7.3g | Trans Fat: 0.01g | Cholesterol: 85.3mg | Sodium: 294mg | Potassium: 792.4mg | Fiber: 2g | Sugar: 2.9g | Vitamin A: 1632.8IU | Vitamin C: 8.4mg | Calcium: 162.2mg | Iron: 1.8mg