Description
A cozy and comforting dish featuring tender orzo pasta tossed in a creamy pumpkin sauce, finished with crispy sage leaves for an aromatic, autumn-inspired meal.
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 2 tablespoons butter
- 10 fresh sage leaves
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup pumpkin puree
- 1/2 cup vegetable broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil and butter over medium heat. Add sage leaves and cook until crispy, about 1 minute per side. Remove sage and set aside.
- In the same skillet, add chopped onion and sauté until soft and translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in pumpkin puree, vegetable broth, and heavy cream. Mix well until smooth.
- Season with nutmeg, salt, and black pepper. Simmer for 5 minutes until slightly thickened.
- Add cooked orzo and Parmesan cheese to the skillet. Stir to coat evenly with the sauce.
- Remove from heat, top with crispy sage leaves, and serve warm.
Notes
- For extra richness, add a tablespoon of cream cheese to the sauce.
- You can substitute heavy cream with half-and-half for a lighter version.
- Serve with a green salad or crusty bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 55mg