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Creamy Vegan Pumpkin Orzo Recipe

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This creamy vegan pumpkin orzo is a comforting and flavorful pasta dish made with canned pumpkin puree and fragrant herbs. It features tender orzo simmered slowly in vegetable broth with garlic, sage, and warming spices like cinnamon and nutmeg. Fresh baby spinach is folded in at the end for color and nutrients, and a splash of lemon juice brightens the dish. It's an easy one-pot meal perfect for cozy dinners or meal prep, delivering a rich and satisfying texture without any dairy.

Ingredients

Base

  • 2 tablespoons olive oil, or 2 tablespoons broth for oil-free
  • 3 cloves garlic, minced
  • 1 teaspoon dried sage

Pasta & Liquid

  • 2 1/4 cups orzo pasta (16 oz box)
  • 6 1/2 cups vegetable broth, or water or a combination of both

Flavor & Spices

  • 1 (13.5 oz) can pumpkin puree
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon cinnamon

Greens & Finish

  • 6 cups baby spinach or kale
  • 1 tablespoon lemon juice (juice of 1/2 a lemon)

Instructions

  1. Warm the aromatics: In a large heavy-bottomed pot, add 2 tablespoons olive oil (or broth for oil-free), 3 cloves minced garlic, and 1 teaspoon dried sage. Warm over low heat for about 3-5 minutes, allowing the garlic and sage to infuse the oil and soften without browning.
  2. Toast the orzo: Add the 2 1/4 cups orzo pasta to the pot with the warmed aromatics. Stir continuously to coat the orzo evenly with the garlic and oil mixture, enhancing its nutty flavor.
  3. Add initial liquids and spices: Pour in 2 cups of vegetable broth along with the full can of pumpkin puree, 1 teaspoon salt, 1/4 teaspoon nutmeg, and 1/2 teaspoon cinnamon. Stir well to combine all ingredients thoroughly into a creamy base.
  4. Simmer gradually adding broth: Cook over medium heat, stirring frequently. Gradually add the remaining 4 1/2 cups broth, about 1 cup at a time, allowing the orzo to absorb the liquid slowly. Continue cooking for 10-12 minutes until the orzo is tender and the mixture is creamy and thickened.
  5. Add and wilt spinach: Once the broth is fully absorbed, stir in 6 cups chopped baby spinach or kale. Cover the pot with a lid and let the greens wilt gently for 2-3 minutes, softening but retaining their vibrant color.
  6. Finish and serve: Remove the lid, add 1 tablespoon lemon juice (or juice of half a lemon), and stir well to brighten the flavors. Serve immediately, optionally garnished with vegan cheese for a cheesy richness.

Notes

  • Add the broth slowly, stirring well each time to ensure even cooking and a creamy texture.
  • Though it may seem like the orzo won’t absorb all the broth at first, give it a little time, and it will absorb it completely.
  • For a rich and cheesy twist, stir in 1 cup shredded vegan mozzarella cheese at the end or sprinkle with vegan parmesan cheese before serving.

Find it online: https://recipeplenty.com/creamy-vegan-pumpkin-orzo-recipe/