Creamy pumpkin and spinach orzo with toasted pumpkin seeds

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the orzo in salted boiling water for 7–8 minutes, until al dente. Drain and set aside.

Step 2

Meanwhile, heat olive oil in a large pan over medium heat. Sauté onion for 3–4 minutes, then add garlic and cook 1 more minute.

Step 3

Add pumpkin purée and broth to the pan, stirring until smooth and warmed through (2–3 min).

Step 4

Add the cooked orzo and chopped spinach to the pumpkin sauce. Stir well and cook 1–2 minutes until spinach wilts.

Step 5

Mix in Parmesan and nutmeg (if using), and season with salt and pepper.

Step 6

Serve warm, topped with toasted pumpkin seeds for crunch.