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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Easy and really tasty. From Cheap, healthy, good blog. Ingredients:
8 ounces orzo pasta |
3 cups vegetable stock |
3 cups water |
1 1/2 cups pumpkin puree |
1 1/4 cups vegetable stock |
1/2 cup rice milk |
30 sage leaves, cut into ribbons |
1 shallot |
1 tablespoon margarine |
3/4 teaspoon salt |
20 grinds fresh black pepper |
3 tablespoons parmesan cheese (optional, but oh so good) |
Directions:
1. If you’re starting with a fresh pumpkin or squash, slice in half (lengthwise for butternut and its ilk) and place cut side down on a lightly oiled baking sheet. Bake at 350º for 30 minutes or until tender. Allow to cool and scoop out with a spoon. Puree in a food processor until smooth.
2. The Sauce.
3. Sauté shallots and sage in margarine for 5 minutes over medium heat. Add 3/4 cup of broth and 1/2 cup of rice milk. Allow to simmer for 5 minutes or so.
4. Meanwhile…The Orzo.
5. In a large saucepan, bring 3 cups of broth and 3 cups of water to boil over high heat. Add orzo. Return to a boil and cook for 9 minutes or until pasta is al dente. Drain and set aside.
6. Back to the sauce -
7. Add pumpkin puree to simmering broth and stir well. Add salt, pepper, and remaining 3/4 cup of broth. Reduce heat and simmer for 10 more minutes on medium low.
8. Stir in Parmesan cheese (if you so choose).
9. Toss over orzo and serve hot.
10. Melt with delight.
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