Spinach Mushroom Orzo with Basil Torn

Serves 4 in about 30 minutes. The pot starts with pine nuts, then parmesan cheese.

Ingredients

• ¼ cup pine nuts
• 2 tablespoons olive oil, divided
• ½ small sweet onion, diced
• 4 cloves garlic, minced
• 8 oz mushrooms sliced (baby bella or crimini)
• 2 teaspoons dijon mustard
• ¼ teaspoon red pepper flakes
• ½ teaspoon italian seasoning (or fresh thyme)
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ½ teaspoon smoked paprika
• 1 cup orzo pasta (7 oz)
• 2 ¼ cups chicken broth (or more if desired)
• 3 oz baby spinach
• ½ cup greek yogurt (or half and half)
• 1 tablespoon lemon juice (or more to taste)
• ¼ cup grated parmesan cheese
• ¼ cup fresh basil, torn, for garnish

Method

1. Warm a large skillet over a medium flame. Stir in the pine nuts and toast them, while stirring often. Being careful not to burn them. Lift out to a dish and keep it nearby.
2. Turn the heat up to medium-high and add the olive oil and the onion. Simmer until softened and starting to brown, about 5-7 minutes.
3. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
4. Stir in the sliced mushrooms and cook until soft. Stir in a little more oil, if needed.
5. Tip in the red pepper flakes, Italian seasoning, smoked paprika, salt, black pepper, Dijon, uncooked orzo, and chicken broth. Mix well.
6. Put a lid on and bring to a low boil, then reduce to a simmer and cook for about 6-10 minutes, while stirring now and then, to prevent sticking, until the orzo is cooked. Tip in more broth (or water) if needed, ¼ cup at a time, up to ½ cup.
7. Lift out from the heat and stir in the baby spinach and Parmesan cheese. Mix to combine and wilt spinach.
8. Tip in the yogurt (or half and half). Stir.
9. Squeeze in the lemon juice and stir.
10. Taste and adjust seasoning, if needed.
11. Garnish with the toasted pine nuts and torn fresh basil leaves before serving.

More pasta ideas are in the pasta collection.