Skip to main content

Leek and Mushroom Orzo

A creamy Italian-style pasta dish that makes the perfect side to your favorite roasted or grilled protein.
Medium bowl of a saucy orzo dish with vegetables.
Prep time: 15 minutes
Cook time: 30 minutes
Makes: 4 Cups
Nutrition Facts: View label

Ingredients

2 cups chopped leeks
1 Tablespoon vegetable oil
2 cups sliced mushrooms
1 cup dry orzo (rice-shaped pasta) or bulgur
2 cups low-sodium broth (any type)
1 ½ cups chopped tomato
3 Tablespoons cream cheese
1 teaspoon garlic powder
¼ teaspoon each salt and black pepper

Directions

  1. Wash hands with soap and water.
  2. Rinse fresh vegetables under running water before preparing.

  3. Sauté leeks in oil in a medium skillet over medium heat until the leeks are soft, about 5 minutes.
  4. Add mushrooms and cook until soft, about 5 minutes.
  5. Stir in the orzo and toast lightly, stirring frequently, for about 3 minutes.
  6. Add broth and bring to a boil. Reduce heat to simmer, stirring occasionally, until the orzo is almost tender, about 8 minutes.
  7. Add the tomatoes and simmer until orzo is tender, about 2 minutes.
  8. Remove from heat and stir in cream cheese, garlic powder, salt and pepper. Serve warm.
  9. Refrigerate leftovers within 2 hours.

Notes

  • No fresh tomatoes? Use 1 can (15 ounces) drained diced tomatoes instead.

Comments

Delicious and easy Orzo recipe. I made this dairy free by making cream cheese out of tofu (easy 5 ingredients with blender). I also added some red pepper flakes for spice and spinach as well. Pairs nicely with chicken! Great healthy, tasty, and creamy Orzo and vegetable meal. 

I am not necessarily a mushroom person but this recipe is so tasty.  I made this with students in class after they grow lion mane mushrooms in class.  I was so impressed with how many students didn't just try it but wanted seconds.  

Wow! I definitely felt like a Food Hero after making this last night. I have to admit to changing up a few ingredients because of wanting to use what we had on hand, but the flavors and ease of prep that come with this flexible recipe were so impressive. I used about 3 cups of penne pasta instead of orzo and a drained can (15 ounces) of diced tomatoes (instead of the fresh that I assume the recipe suggests) which I added with the broth. It took an extra 5-10 minutes for the larger pasta to cook. I skipped the salt and added about 1/4 teaspoon thyme since it goes so well with mushrooms. Thanks!

Very easy to make and delicious to taste recipe! Everyone loved it.

You might also like...

Recipes A to Z (without photos)

Spring Green Salad
Bowls of spinach salad topped with strawberries and orange slices.

Spring Green Salad

A colorful and tasty salad with crisp spinach, tangy citrus, sweet strawberries and crunchy walnuts.
Prepare:
15 minutes
Makes:
10 cups
Pasta Salad
Macaroni noodles with ham, vegetables and dressing.

Pasta Salad

Hearty pasta, fresh veggies, salty ham and creamy cheese come together for a great summer side dish.
Prepare:
10 minutes
Makes:
6 cups
Raspberry Oatmeal Bars
Plate of square red oatmeal and raspberry bars.

Raspberry Oatmeal Bars

Sweet-tart raspberries, whole grain oats and a buttery crust make the perfect breakfast or on-the-go snack.
Prepare:
20 minutes
Cook:
45 minutes
Makes:
12 Bars (2 inches x 2.5 inches)
Stovetop Farro
Bowls of cooked farro.

Stovetop Farro

A slightly nutty-tasting grain with a tender chewy texture packed with nutrients.
Prepare:
5 minutes
Cook:
35 to 45 minutes
Makes:
2 ½ cups
Strawberry Salsa
Bowl of bright green and red Strawberry Salsa served with tortilla chips.

Strawberry Salsa

A colorful salsa with sweet strawberries, tangy citrus and a little bit of spice!
Prepare:
20 minutes
Makes:
2 cups
Plant Part Salad
Wooden bowl filled with a variety of raw vegetables.

Plant Part Salad

Prepare:
15 to 20 minutes
Makes:
12 cups
Was this page helpful to you?
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.