Creamy One Pot Pumpkin Orzo
Ingredients
- 4 tablespoons (1/4 cup) butter (or vegan butter)
- 1 lb. DeLallo Orzo Pasta
- 1 tablespoon tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon grated nutmeg
- 1 teaspoon fresh thyme, finely chopped
- 2 1/2 cups vegetable broth
- 1 cup heavy cream (or vegan alternative)
- 1 cup pumpkin puree
- 1/2 cup grated parmesan (or vegan alternative)
- 2 tablespoons fresh parsley, chopped
Preparation
Add butter to a medium-sized saucepan over medium-low heat. Once melted, stir in the orzo and let it toast for 2-3 minutes, stirring often to prevent burning.
Stir in the tomato paste, garlic powder, onion powder, salt, pepper, nutmeg, thyme and a splash of broth, stirring until well combined.
Add in the broth and heavy cream. Stir well, then increase heat and bring to a boil. Reduce to low, cover and simmer for 7-8 minutes, until the liquid is mostly absorbed.
Stir in the pumpkin and continue cooking for 5 minutes. If needed, add an additional 2-4 tablespoons of broth.
Stir in the parmesan and parsley and continue cooking until the cheese is melted, then serve warm with more parmesan and black pepper.
