One-Pot Creamy Mushroom and Spinach Orzo 😋

This is a creamy, satisfying, VEGAN pasta with mushrooms and spinach in every bite. The secret is the nutritional yeast, its umami flavor mimics parmesan. The starch releases when the orzo is cooking in stock, resulting in a creamy texture. Mushrooms, spinach, and orzo absorb all the flavors in the pot and the lemon juice completes the dish 😋

Olive Oil 2 Tbsp
Shallot (chopped) 1
Garlic (minced) 5 cloves
Mushroom (1/4" sliced) 1 1/2 lb
Orzo 1 lb
Salt 1 1/2 tsp
Ground Black Pepper 1/2 tsp
Stock 32 oz (4 cups)
Lemon Juice 2 Tbsp
Spinach 5 oz (5 cups)
Nutritional Yeast 1/2 cup

Heat olive oil in a large pot over medium heat. When hot, add the shallot and stir for 2 minutes, then garlic and stir for another minute. Add the mushrooms and saute until shrinking in size, about 3 minutes. Toss in the orzo, salt and black pepper for a minute. Then add stock and lemon juice, stir frequently to prevent sticking at the bottom. When the orzo has become al dente, about 20 minutes (or as instructed on the package), turn off the heat, mix in the spinach and nutritional yeast. Serve immediately.

For a non-vegan option, use parmesan instead of nutritional yeast.

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