Creamy Mushroom Orzo Pasta with Parmesan & Spinach

Ingredients

Ingredients

• 1 tbsp extra virgin olive oil
• 1/2 large yellow onion, chopped
• 1/2 lb mushrooms, baby bellas
• 3 garlic
• 1 tbsp fresh thyme leaves
• 1/4 tsp black pepper
• salt
• 1 cups dry orzo pasta
• 2-2.5 cups chicken broth or veg broth
• 2 cups spinach
• 1/2 cups grated parmesan cheese
• 2 tbsp fresh lemon juice
• 1/4 cups greek yogurt

Instructions

1. Heat a large pan with a lid on medium heat. Add a drizzle of olive oil. Once the oil is heated, add the diced onion and saute onion for 3-4 minutes, until starting to soften. Add the garlic, mushrooms, thyme, and pepper. Don’t add salt yet. Cook 4-5 minutes until the mushrooms are sweating and softened. Now add the salt.
2. Add orzo and broth, bring to simmer. Cover and simmer for 10-12 minutes on medium to medium-low heat until orzo is al dente, stirring occasionally to prevent it from sticking to the bottom of the pan. Give it a taste and add more salt as needed. The cooking time will vary a bit based on your stovetop and type of pan. If it looks too dry, add a quarter cup more broth at a time up half a cup.
3. Turn off the heat and add spinach, lemon juice, and parmesan. Stir to combine until the spinach is wilted.
4. Add the Greek yogurt, stirring gently until it’s dissolved into the pasta.