Creamy Garlic Mushroom Orzo

Say hello to one of my favorite back-pocket recipes that’s elegant enough to dress up for a dinner party or date night…yet also totally easy enough to whip up for a busy weeknight dinner in. 

This comforting creamy garlic mushroom orzo works for just about any occasion. And here in our house, it is always such a winner. It’s made with a full pound of mushrooms, which we’ll sauté in butter with garlic and shallots until browned and extra-flavorful. To those, we’ll layer in a creamy basil sauce made with lots of umami-rich Parmesan, plus some (optional) lemon juice and zest if you’d like. And just before serving, everything is mixed together with al dente orzo and fresh spinach to create a well-balanced, comforting, and beautiful pasta dish that everyone is certain to love.

• 8 ounces uncooked orzo
• 3 tablespoons butter, divided
• 1 pound mixed mushrooms, sliced (I used half baby bella, half shiitake)
• 1 large shallot, minced
• 5 large garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 cup heavy cream
• fine sea salt and freshly-ground black pepper
• 1 ounce freshly-grated Parmesan cheese
• 2 handfuls fresh baby spinach
• 1/2 cup loosely-packed chopped fresh basil
• zest and juice of 1 small lemon (optional)