Creamy Pumpkin Orzo with Meatless-Meatballs

This week’s weeknight menu included a new protein pasta recipe, and I’m totally obsessed. Key ingredient - nutritional yeast. My new obsession + I am loving find recipes to incorporate it into. One being this Creamy Pumpkin Orzo with Meatless-Meatballs. It’s easy to make, so tasty, and a solid mid-week pick me up. And also such a cozy, warming Winter meal. It’s savory, creamy, and has a super velvety + bold pumpkin sauce. Icing on top of the cake - you can cook it all in one pan.

Reasons to love it - there are many! First off, it’s like a new riff on the “butternut squash mac + cheese”, and leans heavily into pumpkin for a creamy, velvety texture. In other words, it’s creamy + decadent, and all that yummy flavor comes from veggies. AmazinG! Second, nutritional yeast! I’m hot on finding new ways to use this in dinners for a little extra protein hit, and this pasta was very well suited for it. It melts so effortlessly in the sauce, and adds a cheesy flavor that compliments the veggies. And pairs so well with the pasta situation I’m trying to create. Finally, it’s an excuse to get our hands on some BeyondMeat Meatballs, and those are treat we LOVE in this house. We eat the “fake meat” stuff pretty rarely, but man oh man these meatballs - I thoroughly love them every time we cook em’ up.

 
 

This is such a good meal to reach for a pre-long run dinner or a simple weeknight dinner, and I’ll definitely be adding this to my rotation. Loved every bite!

 
 

For the pasta

  • 2 tbsp EVOO

  • 1/2 a red onion, finely chopped (can also use 2 shallots)

  • 4 garlic cloves, minced

  • 1 c. orzo

  • 2 c. chicken stock

  • 1/2 c. pumpkin puree

  • Salt + pepper

  • Pinch of red pepper flakes

  • 1/2 c. half + half

  • 1/4 c. nutritional yeast

  • 1 tbsp fresh basil, thinly sliced

  • Meatless meatballs, baked to package instruction

  • Parm + red pepper flakes for garnish

Start by placing a large cast iron skillet over medium heat. Add in the EVOO, and then the onion + garlic. Stir to coat the veggies in oil, and cook for 5-6 minutes. Next add in the orzo, toasting in the oil for 1-2 minutes. Pour in the chicken stock + pumpkin, stir (ensuring to scrap the bottom of the pan), and bring the orzo to a boil. Also add in a pinch of salt + pepper and the red pepper flakes. Stir regularly as the pan heats up, making sure to continuously scrape the bottom of the pan to ensure nothing sticks. When the orzo is boiling, cover the pan + reduce the heat to low. Continue to cook for 10-12 minutes. Uncover the pan, stir in the half + half. nutritional yeast, and basil. Increase the heat, bringing the orzo back to a low simmer, and cook at a simmer for 2-3 minute. Reduce the heat to low until you’re ready to eat.

When you’re ready to serve up the pasta, scoop up the orzo into warmed bowls. Top with a few meatballs, grated parm + a pinch of red pepper. If you have any basil left over, add a little of that, too. Enjoy!

Lesley ZehnerComment