Chef's Corner - The Evesham Observer

Chef's Corner

Evesham Editorial 18th Oct, 2015 Updated: 20th Oct, 2016   0

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

Online Editions

Catch up on your local news by reading our e-editions on the Evesham Observer.

Recruitment

Find a career you'll love with our free career finder website.

Announcements

Weddings, Birthdays, Bereavements, Thank you notices, Marriages and more.

Reader Travel

Check out all of the latest reader travel offers to get your hands on some free gifts.