Spinach Mushroom Orzo with Toasted Walnuts
Elevate your weeknight dinner with this vibrant Spinach Mushroom Orzo with Toasted Walnuts, a creamy, hearty dish that’s ready in just 35 minutes. Perfectly al dente orzo pasta is paired with earthy mushrooms, tender baby spinach, and a velvety parmesan cheese sauce, all brightened with a splash of lemon juice. The crowning touch is a handful of golden, fragrant toasted walnuts, adding a delightful crunch and nutty depth to every bite. This vegetarian recipe is cooked in a single skillet, making it as easy to clean up as it is to devour. Ideal as a comforting main or an elegant side, this crowd-pleaser is finished with a sprinkle of fresh parsley for added color and flavor. Perfect for anyone looking for a quick, flavorful meal full of wholesome ingredients, this dish will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion
- 3 cloves garlic cloves
- 8 ounces mushrooms
- 4 cups baby spinach
- 2 cups vegetable broth
- 1 cup parmesan cheese
- 1 tablespoon lemon juice
- 1 cup walnuts
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Heat a dry skillet over medium heat and toast the walnuts, stirring frequently, for 3-4 minutes until golden and fragrant. Remove from the skillet and set aside to cool.
Bring a pot of salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain the orzo and set aside.
While the orzo is cooking, heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Finely chop the yellow onion and garlic cloves. Add them to the skillet and sauté for 2-3 minutes until softened and fragrant.
Slice the mushrooms and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.
Add the baby spinach to the skillet. Stir until the spinach has wilted, about 2 minutes.
Pour in the vegetable broth and stir to combine. Let it simmer for 2-3 minutes to heat through.
Stir in the cooked orzo, parmesan cheese, lemon juice, salt, and black pepper. Mix well until everything is coated and combined. Cook for another 2 minutes.
Roughly chop the toasted walnuts and sprinkle them over the orzo mixture. Toss gently to distribute.
Serve warm, optionally garnished with fresh parsley. Enjoy your Spinach Mushroom Orzo with Toasted Walnuts!
Nutrition Facts
Calories |
2658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 64.5 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3378 mg | 147% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 22.5 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1277 mg | 98% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2559 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
