Ingredients

Instructions

  1. Sauté Mushrooms: Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Add the sliced mushrooms. Season generously with a pinch of salt and pepper and cook, stirring occasionally, until deeply browned and their moisture has evaporated (about 8 minutes).
  2. Toast Orzo & Aromatics: Add the orzo, minced garlic, dried herbs (basil, oregano, thyme, rosemary), and smoked paprika to the pot. Stir for 1–2 minutes until the orzo is lightly toasted and the garlic is fragrant.
  3. Simmer: Pour in the vegetable broth and add half of the salt. Bring to a boil, then reduce heat to medium-low. Simmer uncovered, stirring occasionally to prevent the orzo from sticking, for 10–12 minutes until the orzo is tender and most liquid is absorbed.
  4. Finish with Greens & Beans: Stir in the fresh spinach and the drained, rinsed white beans. Cook for another 3–5 minutes until the spinach is completely wilted and the beans are heated through.
  5. Creamy Finish: Stir in the heavy cream, the optional nutritional yeast, and red pepper flakes. Heat through gently for 1–2 minutes without letting the sauce come to a hard boil.
  6. Adjust & Serve: Season to taste with the remaining salt and additional smoked paprika if needed. Serve immediately, garnished with extra red pepper flakes if desired.

Plating & Garnishing

  • Base: A shallow bowl of creamy, mushroom-studded orzo.
  • Contrast: The vibrant green spinach and creamy white beans provide visual and textural variety.
  • Finish: A sprinkle of red pepper flakes and a crack of fresh black pepper.

Tips & Optimization

  • Mushroom Browning: Don’t crowd the pan too much at first; let the mushrooms sear to develop deep umami flavor.
  • Vegetable Broth: Use a low-sodium broth so you can better control the final salt level.
  • Variations: Swap white beans for chickpeas, or add a squeeze of lemon at the end for brightness.