One-Pot Spinach and Mushroom Orzo with Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick, one-pot orzo pasta loaded with earthy mushrooms, fresh spinach, and a generous sprinkle of Parmesan for a simple vegetarian meal. This Mediterranean-inspired noodle recipe (vegetarian), ready in about 25 minutes, pairs orzo pasta, olive oil, white button mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 20 min Serves 4 Mediterranean cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large deep skillet or pot over medium heat. Add 8 oz sliced white button mushrooms and sauté for 5-6 minutes until soft and golden.
  2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 1/2 cups orzo pasta, coating it in the oil and mushroom mixture for 1 minute.
  4. Step 4: Pour in 4 cups vegetable broth, bring to a boil, then reduce heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally until orzo is tender and most liquid is absorbed.
  5. Step 5: Stir in 4 cups roughly chopped fresh spinach and cook for 2 minutes until wilted.
  6. Step 6: Remove from heat and mix in 3/4 cup grated Parmesan cheese and 1 tbsp lemon juice. Season with salt, black pepper, and 1/4 tsp red pepper flakes to taste. Serve warm.

Frequently asked questions

How long does One-Pot Spinach and Mushroom Orzo with Parmesan take to make?

Total time is about 25 minutes (5 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Spinach and Mushroom Orzo with Parmesan?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep orzo pasta from drying out.

Can I substitute ingredients in One-Pot Spinach and Mushroom Orzo with Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Spinach and Mushroom Orzo with Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is One-Pot Spinach and Mushroom Orzo with Parmesan vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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