24th Oct, 2017

Chef's Corner

Aaron Wise 18th Oct, 2015 Updated: 20th Oct, 2016

Paul Napper, head chef at the Evesham Hotel writes for the Observer

Creamy Pumpkin Orzo with Spinach

As we start to count down to Halloween I am in no doubt many of you will be purchasing pumpkins for your spooky window displays?

However, this year instead of putting any remains from your carved crazy faces into the bin, I urge you to save at least a little bit – 100g to be exact – for one of my favourite vegetarian dishes!

You will need:

(Serves 2)

200g dry orzo pasta

2 shallots (diced)

1 clove of garlic (crushed)

2 generous handfuls of spinach

2 sage leaves

100g diced pumpkin

125g pumpkin purée

125g vegetable or chicken stock

125g of milk

1 table spoon of olive oil

salt and pepper to season

Method:

1. Heat a medium size pan over a medium heat and add the olive oil

2. Add the shallots and garlic and sauté for 3 minutes until translucent

3. Add the diced pumpkin and sage and cook for another 3 minutes

4. Then add the pumpkin purée, the stock and milk and simmer for 5 minutes

5. Meanwhile in another pan, cook the orzo pasta for 6 minutes or until its ‘al dente’ and then drain

6. Combine all of the ingredients in a bowl and lightly toss together adding the spinach right at the end

7. Place in a dish and serve (adding grated cheese if you wish)

This is a great dish for an autumnal evening or veggie

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