One-Pot Orzo Pasta With Garlic, Parmesan And Mushrooms

One-Pot Orzo Pasta with garlic, Parmesan, and mushrooms is a delicious vegetarian side dish that serves as a main course and is ready in under 30 minutes! This creamy pasta is covered in really delicious sauce and spun with vegetables - love it!
I spent most of my morning pacing around the house trying to find @ $$ a random place I put my coffee this time.

The rest of the day consisted of returning my coffee heating, only to be efficient once more.

This cycle continues for the amount of time until I remember to make a small eruption of water (to survive and interest) and switch directly to the funny wine.


  • 8 oz. Cremini slices
  • 2 tablespoons unsalted butter, divided
  • 1/8 tsp red pepper crushed flakes (optional)
  • 2 cloves of garlic, chopped
  • 1 large onion * (1/4 cup chopped)
  • 2 cups of broth (chicken or vegetable)
  • 1 cup of milk
  • 1/4 tsp garlic powder
  • sea ​​1/4 tsp salt plus extra for flavor
  • 1/4 tsp black pepper
  • 1 cup of orzo pasta
  • 3/4 cup of fresh grated Parmesan cheese
  • 2 cups of chopped fresh spinach


  1. Slice the mushrooms, cut extra large slices every half. Measuring out the rest of the ingredients and set aside, this dish comes together super fast so it will help to have everything that is all ready to go!
  2. Melt 1 tablespoon of butter in a large saucepan (take one that is deep enough for you orzo + sauce) medium-high heat then add your sliced ​​mushrooms.
  3. Sauté until tender, season with a small pinch of salt and pepper and red pepper flakes, then set aside.
  4. Add the remaining butter to the pan and saute the shallots and garlic until tender, add garlic towards the end to prevent burning. If additional butter is needed, feel free to add a little.
  5. Add milk, broth, salt, pepper, and powdered garlic. Stir with a shake to the deglaze pan.
  6. With your stove set to media (I have mine set to 6) Add orzo and stir. Set the time for 10 minutes. After orzo starts to really boil and bubble, reduce heat to low (2 works great on my stove) and continue to simmer, stirring occasionally.
  7. After the al dente paste or your ideal softness, remove it from the heat. The sauce will become thin and thicken as it cools. Add parmesan, spinach, and mushrooms (save a few shrooms for decoration if you want to be all fancy)
  8. Season for the desired flavor, decorate with a reserved extra mushroom and cheese whatever your heart desires and dig deep while it's hot!

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