Indulge in the creamy, dreamy flavors of our "Creamy Asparagus Mushroom Orzo," a delightful Italian dish that's sure to impress your family and friends! In just 30 minutes, you can whip up a luscious meal that combines tender orzo pasta with vibrant asparagus and savory mushrooms, all enveloped in a rich, velvety cream sauce. This recipe not only tantalizes your taste buds but also brings a splash of color to your dinner table. Ready to elevate your culinary skills and make a dish that everyone will rave about? Let’s dive into the recipe that will have you saying, "Mamma Mia!" with every bite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup orzo pasta
- 1 bunch asparagus, trimmed and cut into pieces
- 8 ounces mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Bring a large pot of salted water to a boil. Prepare a separate bowl with ice water for blanching the asparagus.
- Add the asparagus pieces to the boiling water and cook for 2-3 minutes until bright green and slightly tender. Immediately transfer asparagus to the ice water bath to stop cooking and preserve its vibrant color. Drain and set aside.
- In the same pot of boiling water, cook the orzo pasta according to package instructions, typically 8-10 minutes, until al dente. Reserve 1/2 cup of pasta cooking water before draining.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Add sliced mushrooms to the skillet and cook for 5-6 minutes, stirring occasionally, until they release their moisture and become golden brown.
- Reduce heat to low and pour in the heavy cream. Stir and let simmer for 2-3 minutes until the cream starts to thicken slightly.
- Add the drained orzo and blanched asparagus to the skillet. Gently fold everything together, adding reserved pasta water if the sauce seems too thick.
- Sprinkle in the grated Parmesan cheese and stir until melted and fully incorporated. Season with salt and pepper to taste.
- Remove from heat and let the dish rest for 2 minutes to allow the sauce to further thicken and flavors to meld together.
- Serve hot, garnishing with additional Parmesan cheese or fresh herbs if desired.
Tips
- Perfectly Blanched Asparagus: To keep your asparagus bright and crisp, remember to plunge it into ice water immediately after blanching. This technique locks in the vibrant green color and crunchy texture.
- Cooking Orzo: Keep an eye on the orzo while it cooks; you want it al dente for the best texture. Don’t forget to reserve some pasta cooking water before draining, as it can help adjust the sauce's consistency later.
- Sautéing Mushrooms: Allow the mushrooms enough time to brown properly; this enhances their flavor significantly. Stir occasionally to ensure they cook evenly and release their delicious juices.
- Cream Sauce Consistency: If your sauce seems too thick after adding the orzo and asparagus, gradually mix in the reserved pasta water until you reach your desired creaminess.
- Cheese Variation: While Parmesan cheese adds a fantastic flavor, feel free to experiment with other cheeses like Pecorino Romano or even a sprinkle of goat cheese for a unique twist.
- Herb Garnish: For an extra burst of freshness, consider garnishing your dish with fresh herbs like parsley or basil before serving. It not only looks beautiful but adds a delightful aroma!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 15g
Fat: 26g
Saturated Fat: 16g
Cholesterol: 85mg
