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Close-up bowl of Creamy Mushroom Orzo loaded with sautéed mushrooms, parmesan cheese, and fresh herbs.

Mushroom Orzo with Cream Sauce

This Mushroom Orzo with Cream Sauce is a rich and comforting vegetarian pasta dish made with tender orzo, sautéed mushrooms, and a luscious Parmesan cream sauce. Perfect for an easy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups orzo pasta
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 3 cups mushrooms sliced (cremini or button)
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • salt to taste
  • 1 cup vegetable broth
  • 3/4 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley chopped

Equipment

  • Large Pot
  • Large Skillet

Method
 

  1. Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente. Drain and set aside, reserving 1/4 cup of the pasta water.
  2. While the orzo cooks, heat olive oil and butter in a large skillet over medium heat.
  3. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
  4. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  5. Add the sliced mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until they release their moisture and turn golden brown.
  6. Season with dried thyme, black pepper, and salt. Pour in the vegetable broth and let it simmer for 3-4 minutes to reduce slightly.
  7. Lower the heat and stir in the heavy cream. Simmer gently for 4-5 minutes until the sauce begins to thicken.
  8. Add the grated Parmesan cheese and stir until melted and smooth.
  9. Add the cooked orzo to the skillet and toss to coat in the creamy mushroom sauce. If the sauce is too thick, stir in a splash of the reserved pasta water until you reach your desired consistency.
  10. Finish with lemon juice and chopped fresh parsley. Taste and adjust seasoning if needed. Serve warm.

Notes

For extra depth of flavor, try adding a splash of white wine before the broth and let it reduce. You can also substitute half-and-half for a lighter sauce.