One-Pot Easy Creamy Orzo with Mushrooms and Chickpeas

Mushrooms always give me fall feels, and this one-pot quick dish is an easy supper that is a hearty cozy crowd pleaser— that also happens to be vegetarian! Sautéed mushrooms and thyme blend with protein-packed chickpeas and spinach— all enrobed in a dreamy creamy sauce and tender orzo. If you can’t find orzo, any very small pasta like ditalini, acini di pepe or pastina will work well— just be sure to check for doneness as you cook, as cooking times might vary.

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Serves 4

INGREDIENTS

1 cup grated pecorino
2 cloves garlic, minced
1 small yellow onion, diced
2 tsp thyme leaves
8 oz mushrooms, sliced
2 tbsp olive oil
16 oz dried orzo pasta
2¼ cups vegetable stock
2 cups whole milk
1 cup canned chickpeas, drained and rinsed
2 cups baby spinach, packed
Kosher salt and black pepper

METHOD

In a Dutch oven over medium-high heat, add olive oil, onion, mushrooms, garlic, thyme and season with salt and pepper. Sauté until mushrooms are browned and tender, approximately 3-5 minutes. Add orzo and sauté 1 minute.

Add vegetable stock and milk and bring to a boil, then reduce heat to low and simmer. Cook uncovered, stirring frequently for 10 minutes or until orzo is al dente and most of the liquid has absorbed and has become a creamy glossy sauce (there should still be some liquid left as the pasta will continue to absorb it after cooking) Season with salt and pepper. Remove Dutch oven from heat and stir in pecorino, chickpeas, and spinach. If pasta needs a touch more liquid add a bit more milk and mix to combine. Finish with a glug of olive oil and serve immediately.