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Pumpkin and Sage Orzotto Recipe

Course: Dinner
Cuisine: Dutch
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2 servings
Calories: 450kcal
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Description

A creamy orzotto made with pumpkin and sage, featuring vegan meatballs for a hearty meal. This Dutch-inspired dish is easy to prepare and full of autumn flavors. Perfect for a comforting dinner with minimal effort.

Ingredients

  • 1 pound pumpkin peeled, deseeded, and cut into cubes
  • 3/4 cup orzo
  • 5.5 ounces vegan meatballs
  • 1 red bell pepper chopped
  • 1 cup vegetable broth
  • 1/2 cup plant-based cooking cream
  • 1 handful raisins
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon ginger minced
  • 1 teaspoon crispy chili oil
  • 1/2 teaspoon cinnamon
  • 1 handful walnuts chopped
  • 1 handful sage leaves

Instructions

  • Bring a pan of water to a boil. Peel the pumpkin, remove the seeds and core, and cut into cubes. Cook for 10-15 minutes until soft.
  • Meanwhile, chop the onion and mince the ginger. Sauté onion, garlic, and ginger in olive oil until translucent. Add orzo, crispy chili oil, cinnamon, and red pepper; fry for 2 minutes. Stir in broth and plant-based cream.
  • Drain the cooked pumpkin and puree with an immersion blender. Stir raisins into the orzo mixture.
  • Add the pumpkin puree to the orzotto. Cook on low heat for 10-15 minutes until the orzo is soft.
  • Fry vegan meatballs in olive oil; set aside. Fry sage leaves in olive oil for 2 minutes over medium heat.
  • Serve orzotto with vegan meatballs, sage, walnuts, and optionally nutritional yeast flakes or pumpkin seeds.

Notes

  • Use vegetable broth to keep it plant-based.
  • Adjust chili oil for desired spice level.