Equipment
- stove
Ingredients
- 1 shallot, diced
- 4 garlic cloves, minced
- 12 oz orzo, gluten free if desired
- 1 tbsp tomato paste
- ½ tsp salt and pepper
- ½ tsp ground sage
- ½ tsp paprika
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- 3 cups vegan “chicken” broth, plus more as needed
- 1 cup plain, unsweetened coconut milk (or soy milk)
- 1 cup butternut squash puree, or pumpkin puree
- ¼ cup nutritional yeast
- 1 tbsp balsamic vinegar
- 2 cups baby spinach, or arugula
- 2 tbsp roasted pepitas
Method
- Heat a large skillet or wide pot over medium low heat and add in the shallot and garlic, adding a splash of water, broth or cooking oil to deglaze if needed. Sauté for 2 min until tender and fragrant.
- Add in the orzo, the tomato paste, the spices and a splash of broth and stir to combine and caramelize the tomato paste.
- Pour in the broth and bring to a gentle simmer, stirring occasionally and adding more broth or water 1/2 cup at a time if too much is absorbed. Cook orzo for 10-15 minutes, or until al denté.
- Stir in the squash purée, coconut milk, nutritional yeast and balsamic vinegar. Stir to combine and season to taste with salt and pepper. It should be thick and creamy. You can thin with a little extra milk or water if desired.
- Stir in the arugula just until wilted.
- Serve hot, topped with a sprinkle of roasted pumpkin seeds and flaky sea salt.
Nutrition
Serving 1servingCalories 298kcalCarbohydrates 57gProtein 12gFat 3gSaturated Fat 1gPolyunsaturated Fat 1gMonounsaturated Fat 1gCholesterol 5mgSodium 724mgPotassium 352mgFiber 5gSugar 7gVitamin A 1352IUVitamin C 5mgCalcium 80mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.