Cheesy Pumpkin Orzo
Cheesy Pumpkin Orzo is a creamy and delicious fall side dish, a perfect vegetarian recipe to serve at a holiday dinner or autumn feast! This creamy orzo is made with canned pumpkin, perfectly cooked orzo pasta, spices, and sprinkled with parmesan.
Equipment
- Large Pot
- saucepan
Ingredients
- 12 ounces orzo
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 large sweet onion finely diced
- 1 14 ounce can pumpkin puree
- 1 cup Vegetable Stock
- 1 cup heavy cream or unsweetened coconut milk
- 1/3 cup cheddar shredded
- 1 tablespoon Herbes de Provence
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper plus extra for garnish
- 1/2 cup parmesan cheese
Instructions
- In a large pot, cook orzo according to package instructions, drain and set aside in a bowl.
- In another pot, add the olive oil, garlic and onions. Sauté on low heat for 7 to 8 minutes until the vegetables begin to soften and brown.
- Add the Herbs de Provence, vegetable stock, salt, and pepper, and cover the pot with a lid, and allow vegetables to cook for 10 minutes.
- In another small saucepan, heat the cream over low heat until the cream is warmed through but not bubbling. Transfer the warmed cream, cheddar, and the canned pumpkin into the garlic and onion mixture. Stir well until the sauce is thick and creamy. Taste, and adjust seasoning as needed.
- Pour sauce over orzo, and mix well to combine. Top with parmesan cheese (or a plant-based substitute) if desired, a little extra fresh cracked pepper, and enjoy.
Video
Nutrition
Calories: 462kcalCarbohydrates: 48gProtein: 13gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 58mgSodium: 590mgPotassium: 237mgFiber: 3gSugar: 4gVitamin A: 771IUVitamin C: 3mgCalcium: 179mgIron: 2mg
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