This recipe for Autumn orzo pumpkin pasta, offers all the carby comforts you want for the hallowe’en holidays! Meat free and easy to eat, it’s also a great dish for both vegetarians and weaning children.
To make this Autumnal pumpkin pasta dish for a family of four (2 adults, 2 children) you will need:
1x small pumpkin
1x beef tomato
2 x garlic cloves
1/2 a sweet pepper
1 x lemon
2 x handful of peas
1 x handful of grated parmesan cheese
First gut your pumpkin, by removing the innards and separating the inner pumpkin meat from the seeds and rind.
Next put your pumpkin (no skin, no seeds, no rind) in a blender with a large, grated Beef tomato and blitz.
Heat a pan with extra virgin olive oil. Add the two garlic cloves, finely chopped. Do the same as you did to the garlic to your carrot then sweet pepper and finally fresh basil and pour the pumpkin and tomato mix over the top.
Add the juice of one lemon.
Stir until smooth and then add 3 cups of orzo pasta and leave on a medium heat to bubble, stirring occasionally so the pasta doesn’t stick to the pan.
Once the mix has cooked down add two cups of boiling water and a cup of peas.
After about another 5 minutes the orzo pasta should have soaked up most of the water. Now sprinkle over a handful of parmesan and stir. Season to taste with salt and mix until rich and creamy.
Turn off heat and serve.
Serving Suggestion for pumpkin pasta
This pumpkin pasta goes especially well with grilled prawns.
This Post Has 4 Comments
Yum! This sounds so good and a fab way to use pumpkin x
The kids seem to love it too, which is a bit plus!
This seems super simple but also very lovely!
It’s really tasty – the kids in particular really loved it. And it’s a one pot dish, which is always a win!