Creamy Pumpkin and Spinach One-Pot Orzo

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup uncooked orzo pasta
• 1 can (15 oz) pumpkin puree
• 2 cups vegetable broth
• 1 teaspoon dried thyme
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream

Steps

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and cook for another minute.
3. 3 Add orzo and toast for 2-3 minutes.
4. 4 Pour in pumpkin puree, vegetable broth, thyme, nutmeg, salt, and pepper. Stir to combine.
5. 5 Bring to a simmer and cook, stirring occasionally, until orzo is tender and liquid has thickened.
6. 6 Stir in spinach until wilted.
7. 7 Remove from heat and stir in Parmesan cheese and heavy cream until creamy.
8. 8 Serve warm with additional Parmesan if desired.

Equipment

• Large skillet with lid

Variations

• Add cooked diced chicken or crispy bacon for a non-vegetarian twist.
• Stir in feta cheese for a tangy flavor.

Substitutions

• Substitute orzo with farro for a nuttier texture.
• Use almond milk in place of heavy cream for a lighter option.

Pairings

• Pairs well with a glass of Chardonnay.
• Serve with a side of garlic knots.

Nutrition

Tips

• For a dairy-free option, use coconut cream instead of heavy cream and omit Parmesan or substitute with a vegan alternative.
• Adding a splash of lemon juice at the end can brighten the flavors.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of broth or water to maintain creaminess.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat gently, adding a bit of broth or cream to loosen.

Serving Suggestions

• Pair with a simple green salad and crusty bread.
• Serve with roasted chickpeas for added crunch and protein.

FAQ