Creamy Mushroom Spinach Orzo

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 40 minutes

Ingrédients

1 cup orzo pasta

3 tablespoons olive oil

8 ounces cremini mushrooms (thinly sliced)

1 shallot (minced)

3 garlic cloves (minced)

1 tablespoon fresh thyme leaves

2 tablespoons all-purpose flour

1 1/2 cups low sodium vegetable broth

1/2 cup half and half

1/2 cup freshly grated Parmesan

Kosher salt and freshly ground black pepper (to taste)

3 cups shredded baby spinach

Instructions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

Heat olive oil in a large skillet over medium heat. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes.

Stir in half and half and Parmesan, and cook, whisking constantly, until slightly thickened, about 2 minutes; season with salt and pepper, to taste.

Stir in orzo and spinach until the spinach has wilted, about 3 minutes.

Serve immediately.