Mediterranean One Pan Spinach Mushroom Orzo
This one-pan dish brings together tender orzo pasta, earthy mushrooms, and fresh spinach in a light Mediterranean-inspired sauce. With olive oil, garlic, lemon, and a sprinkle of feta, it’s comforting yet wholesome — perfect for a weeknight meal.
⏱ Time
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
1 ½ cups orzo pasta (uncooked)
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
250 g (9 oz) mushrooms, sliced (button, cremini, or mixed)
3 cups fresh spinach, roughly chopped
3 cups vegetable broth (or chicken broth)
½ cup milk (or cream for richness)
Zest & juice of 1 lemon
½ tsp dried oregano
½ tsp dried thyme
¼ tsp red pepper flakes (optional)
½ cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Instructions
1. Sauté aromatics
Heat olive oil in a large deep skillet or sauté pan over medium heat.
Add onion and cook until translucent, about 3 minutes.
Stir in garlic and cook 1 minute until fragrant.
2. Cook the mushrooms
Add sliced mushrooms, season lightly with salt, and cook for 5–6 minutes until golden and softened.
3. Add the orzo
Stir in the orzo and toast for 1–2 minutes to enhance flavor.
4. Simmer the pasta
Pour in vegetable broth, oregano, thyme, and red pepper flakes (if using).
Bring to a gentle boil, then reduce heat to medium-low.
Simmer uncovered for 10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
5. Add spinach & finish
Stir in spinach, lemon zest, lemon juice, and milk.
Cook 2–3 more minutes until spinach wilts and the orzo becomes creamy.
Adjust salt and pepper to taste.
6. Serve
Remove from heat, sprinkle with feta and parsley, and serve warm.
Notes & Tips
Creamier texture: Substitute half of the broth with cream or add a spoonful of Greek yogurt before serving.
Protein boost: Add grilled chicken, shrimp, or chickpeas.
Make ahead: Leftovers keep well in the fridge for up to 3 days. Add a splash of broth or milk when reheating.
❓ frequently asked questions FAQs
Q: Can I make this gluten-free?
Yes, substitute with gluten-free orzo or small rice-shaped pasta.
Q: Can I use frozen spinach?
Absolutely — use about 1 cup frozen spinach, thawed and well-drained.
Q: Can I bake this into a casserole?
Yes — transfer to a baking dish, top with extra feta and breadcrumbs, and bake at 200°C (400°F) for 15 minutes.
Nutritional Information
Calories: 340
Protein: 11 g
Fat: 13 g
Carbohydrates: 44 g
Fiber: 4 g
Sugar: 5 g
Sodium: 480 mg