Bring a large pot of salted water to a rolling boil. Add the orzo pasta and cook according to package instructions, typically around 8-10 minutes, until al dente. Drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced mushrooms and sauté for 5-7 minutes until golden brown and tender.

Stir in 2 minced garlic cloves and cook for 1-2 minutes until fragrant.

Add 4 cups of fresh spinach and cook for 1-2 minutes until wilted.

Pour in 1 cup of vegetable or chicken broth and 1 cup of heavy cream. Simmer for 3-4 minutes until the sauce thickens slightly.

Carefully add the cooked orzo and stir to coat it in the rich sauce. Simmer for a couple of minutes.

Stir in 1/2 cup of grated Parmesan cheese and adjust seasoning with salt and pepper. Serve hot.