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
