Creamy Sausage Orzo
with Baby Spinach and Mushrooms
Busy weeknight? Let's get you sorted with this dreamy, creamy herby orzo! This one's a little lighter as the hero is that magical component that brings every pasta dish together: pasta water!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Mild Italian Sausage, uncased
Chicken Broth Concentrate
Parmesan Cheese, shredded
Tomato Sauce Base
Not included in your delivery
Before starting, wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Thinly slice mushrooms. Zest, then juice half the lemon (whole lemon for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then sausage. Cook, breaking up sausage into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.
Meanwhile, heat a large pot over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then mushrooms and onions. Cook, stirring often, until veggies soften slightly, 2-3 min. Season with salt. Sprinkle half the Italian Seasoning (use all for 4 ppl) and 1/4 tsp chili flakes over veggies. (NOTE: Reference heat guide.) Add tomato sauce base and garlic puree. Cook, stirring often, until fragrant, 1 min.
Add orzo, broth concentrate and 2 1/4 cups water (dbl for 4 ppl) to the pot with veggies. Using a slotted spoon, transfer sausage to the pot, leaving excess fat in the pan. Season orzo mixture with salt and pepper. Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Cook still covered, stirring often, until orzo is tender and creamy, 8-10 min.
Add spinach. Stir until wilted, 1 min. Add 1 tsp lemon juice (dbl for 4 ppl) and half the Parmesan. Stir until cheese melts.
Divide creamy sausage orzo between plates. Sprinkle lemon zest and remaining Parmesan over top. Top with remaining chili flakes, if desired.