INGREDIENTS
3 cups
Baby spinach
8 oz
Cremini mushrooms
3
Garlic cloves
1
Shallot
1 tbsp
Thyme, fresh leaves
1 1/2 cups
Vegetable broth, low sodium
1 cup
Orzo pasta
2 tbsp
All-purpose flour
1
Kosher salt and freshly ground black pepper
3 tbsp
Olive oil
1/2 cup
Half and half
1/2 cup
Parmesan