This mushroom and sun-dried tomato orzo is the kind of dish that feels cozy, creamy, and just fancy enough to make dinner feel special. Earthy shiitake mushrooms, tangy sun-dried tomatoes, and a swirl of homemade pesto bring all the flavor, while the orzo stays creamy and comforting without much effort. Perfect for pasta lovers who want something a little different (but still super easy).

Why You’ll Love Mushroom and Sun-Dried Tomato Orzo

It's hearty but not heavy. The mushrooms give it that earthy depth, the sun-dried tomatoes add a little bite, and the spinach keeps things fresh.

Stir in that quick basil pesto at the end and the whole dish just comes alive. It's one of those meals that tastes like it took way more effort than it did, and honestly, that’s the best kind. Serve it on a weeknight, or dress it up for dinner with friends.

What You Need To Make Mushroom and Sun-Dried Tomato Orzo

Everything here is pretty easy to find at any grocery store, and you might already have most of it in your kitchen. You’ll need orzo (that tiny rice-shaped pasta), a mix of veggies, broth, and a few fresh things to pull it all together. The exact amounts are in the recipe card, but here’s the general idea:

For the orzo:

orzo pasta
butter
yellow onion
garlic
chicken or veggie broth
heavy cream
shiitake mushrooms
spinach
sun-dried tomatoes
salt and pepper

For the pesto sauce:

basil
garlic
olive oil
a pinch of salt

You’ll also want a medium pot and a wooden spatula or spoon to keep things moving while it all comes together.

How To Make Mushroom and Sun-Dried Tomato Orzo

Start by making your pesto: mash the basil, garlic, olive oil, and a little salt in a muddler or small bowl. Nothing fancy—just get it blended.

Melt butter in a pot over medium-high heat, then sauté the onions for a couple of minutes. Add the garlic and cook it until it starts to brown just a bit.

Stir in the orzo and cook it for a minute or two so it gets a little toasted. Pour in the broth and let it simmer, stirring now and then, for about 8 minutes.

Once the orzo’s almost done, add in the cream, mushrooms, spinach, and sun-dried tomatoes. turn the heat down and let it all cook together for another 4 minutes or so.

Turn off the heat, season it with salt and pepper, and stir in your pesto.

Plate it up, serve it hot, and enjoy that creamy, savory goodness.

Commonly Asked Questions

Can I use a different mushroom?

Yep. Cremini or even button mushrooms work if that’s what you’ve got, but shiitake adds a nice, deep flavor that makes the dish feel a bit more special.

Can I make this without dairy?

For sure! Swap the butter for olive oil and the cream for something like coconut cream or a dairy-free alternative. It’ll still be creamy and delicious.

How do I store leftovers?

just toss them in an airtight container and keep in the fridge for a few days. It thickens a bit, so when you reheat, add a splash of broth or water to loosen it back up.

Do I have to make my own pesto?

Not at all. If you’re short on time, a good store-bought pesto totally works. Just go for something with clean, simple ingredients if you can.

What if I don’t have orzo?

You can use another small pasta or even rice, but orzo is what gives it that creamy, risotto-like texture without all the stirring.