This easy pasta makes a perfect side dish for grilled or roasted meats. Package up leftovers for a quick lunch option.
Creamy Mushroom, Spinach and Goat Cheese Orzo
1 PKG (454G)
Catelli® Orzo Pasta
1/4 cup (60 mL) olive oil
1 onion, chopped
1/2 lb (250 g) sliced mixed mushrooms
1/2 lb (250 g) cherry tomatoes
1 tbsp (15 mL) finely chopped fresh thyme
3 cloves garlic, minced
1/2 tsp (2 mL) each salt and pepper
1/4 tsp (1 mL) red pepper flakes
5 oz (150 g) baby spinach
1/3 cup (75 mL) crumbled goat cheese
1/4 cup (60 mL) 35% whipping cream
3 tbsp (45 mL) lemon juice
2 tbsp (30 mL) finely chopped fresh chives
1Cook orzo according to package directions; drain, reserving 1/3 cup (75 mL) cooking liquid.
2Meanwhile, heat oil in large skillet set over medium heat; cook onion, mushrooms, cherry tomatoes, thyme, garlic, salt, pepper and red pepper flakes for 8 to 10 minutes or until mushrooms are golden brown and tender.
3Stir in spinach; cook for 1 to 2 minutes or until slightly wilted. Add pasta, cooking liquid and goat cheese; cook for 2 to 3 minutes or until pasta is well coated and creamy.
4Remove from heat. Stir in cream, lemon juice and chives.
Substitute feta cheese or seared halloumi cheese cubes for goat cheese if desired.
Substitute baby kale for spinach if desired.
Creamy Mushroom, Spinach and Goat Cheese OrzoLighten the dish up by substituting sour cream in place of whipping cream.
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