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spinach mushroom orzo
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Creamy Smoked Paprika Orzo with Spinach and Mushrooms is a comforting vegetarian meal featuring a rich cashew cream sauce, earthy mushrooms, and vibrant spinach. It’s a flavorful and satisfying dish perfect for a weeknight dinner.
Ingredients
Scale
- 200g (7oz) Orzo Pasta
- 1.5L (6 cups) Vegetable Broth
- 2 Tbsp (30ml) Extra Virgin Olive Oil
- 250g (9oz) Fresh Mushrooms, Sliced
- 150g (5oz) Fresh Spinach Leaves, Packed
- 1 Medium Onion, Finely Chopped
- 2 Cloves Garlic, Minced
- 1 tsp (5ml) Smoked Paprika
- ½ tsp (2.5ml) Ground Cumin (Optional)
- 120g (½ cup) Raw Cashews, Soaked 2 Hours
- 120ml (½ cup) Water (for Cashew Cream)
- 1 Tbsp (15ml) Lemon Juice (Fresh)
- Salt and Pepper, to Taste
- 2 Tbsp (30g) Toasted Pine Nuts (for Garnish)
- 2 Tbsp (30g) Fresh Parsley, Chopped (for Garnish)
Instructions
- Boil Orzo: Cook orzo in vegetable broth until al dente, then drain.
- Sauté Onions: Sauté chopped onion in olive oil until translucent.
- Cook Mushrooms & Garlic: Add mushrooms and garlic; cook until browned.
- Wilt Spinach & Spice: Add spinach, smoked paprika, and cumin; wilt spinach.
- Make Cashew Cream: Blend soaked cashews, water, lemon juice, and salt until smooth.
- Combine Sauce & Vegetables: Pour cashew cream into vegetables; simmer to thicken.
- Combine Orzo & Sauce: Add orzo to sauce; toss to coat.
- Plate & Garnish: Serve with pine nuts and parsley.
- Serve Immediately: Enjoy warm.
Notes
Soaking cashews is crucial for a smooth cream. Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 8 g
- Sodium: 300 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg