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.