Description
A delicious and creamy orzo dish infused with pumpkin and sage, perfect for fall.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup pumpkin puree
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh sage, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat.
- Add the orzo and toast for 2-3 minutes until slightly golden.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for about 10 minutes, stirring occasionally.
- Stir in the pumpkin puree, heavy cream, and Parmesan cheese.
- Add the chopped sage and season with salt and pepper.
- Cook for an additional 2-3 minutes until creamy and heated through.
- Serve warm, garnished with extra sage if desired.
Notes
- For a vegan version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
- Feel free to add cooked chicken or sausage for extra protein.
- This dish can be made ahead and reheated, but may require additional broth to loosen it up.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg
Keywords: Creamy Pumpkin Sage Orzo, Fall Special, Pumpkin Recipes, Orzo Pasta