Deliciously Creamy Pumpkin Orzo with Spinach and Feta

Imagine a bowl overflowing with sunshine-yellow orzo, each grain coated in a velvety pumpkin embrace, dotted with vibrant green spinach, and crowned with salty feta jewels. This **Deliciously Creamy Pumpkin Orzo with Spinach and Feta** isn’t just a meal; it’s a culinary hug!

This recipe transports me back to crisp autumn evenings, cozy sweaters, and the undeniable urge to dive headfirst into anything pumpkin-spiced. Get ready for a dish that’s both comforting and elegant. It’s so easy to whip up, even I, a self-proclaimed kitchen klutz, can conquer it!

Here’s why you’ll fall head-over-heels for this recipe:

• It combines the comfort of pasta with the seasonal charm of pumpkin, making it a perfect fall or winter dish that is delightful.

• The creamy pumpkin sauce is perfectly balanced with the salty feta and earthy spinach for a dynamic, unforgettable taste.

• Ready in under 30 minutes, it’s a weeknight dinner superhero, ensuring a satisfying meal without spending hours in the kitchen.

• Its vibrant colors and textures make it a showstopper on any table, turning an ordinary meal into an Instagram-worthy culinary experience.

Ingredients for Deliciously Creamy Pumpkin Orzo with Spinach and Feta

Here’s what you’ll need to make this delicious dish:

• Orzo Pasta This small, rice-shaped pasta provides a delightful texture and serves as the perfect base for the creamy sauce.
• Pumpkin Puree Use 100% pumpkin puree, not pumpkin pie filling, for the best flavor and control over sweetness.
• Chicken Broth This adds depth and richness to the sauce, ensuring a flavorful and creamy consistency. You can also use vegetable broth for a vegetarian option.
• Fresh Spinach Adds a pop of color, nutrients, and a slightly earthy flavor that complements the pumpkin beautifully.
• Feta Cheese Crumbled feta provides a salty, tangy counterpoint to the sweetness of the pumpkin, creating a balanced flavor profile.
• Garlic Freshly minced garlic adds a pungent aroma and savory flavor to the dish.
• Onion Finely diced onion forms the aromatic base of the sauce, contributing a subtle sweetness.
• Olive Oil Used for sautéing the onion and garlic, olive oil adds a rich flavor and helps to build the base of the sauce.
• Nutmeg A pinch of nutmeg enhances the pumpkin flavor, adding a warm and comforting note.
• Salt and Pepper Essential seasonings to balance the flavors and enhance the overall taste of the dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Deliciously Creamy Pumpkin Orzo with Spinach and Feta

Follow these simple steps to prepare this delicious dish:

Step 1: Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

Step 2: Build the Pumpkin Sauce

Pour in the chicken broth and bring to a simmer. Stir in the pumpkin puree and nutmeg. Season with salt and pepper to taste. Reduce heat to low and let it simmer for 5-7 minutes, allowing the flavors to meld together.

Step 3: Cook the Orzo

Add the orzo pasta to the simmering pumpkin sauce. Stir well to ensure the orzo is fully submerged in the liquid. Cover the skillet and cook for 8-10 minutes, or until the orzo is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.

Step 4: Incorporate Spinach and Feta

Once the orzo is cooked, stir in the fresh spinach until it wilts, about 1-2 minutes. Remove from heat and gently fold in the crumbled feta cheese.

Step 5: Serve and Enjoy

Transfer to serving bowls and garnish with additional feta cheese, if desired. Serve immediately and savor the creamy, comforting goodness of this pumpkin orzo dish. This is great served as a side dish or a light meal.

Perfecting the Cooking Process

To make the most of your time, begin by sautéing the onions and garlic. While they’re softening, cook the orzo according to package directions. This ensures everything comes together smoothly once the pumpkin sauce is ready to embrace the pasta.

Add Your Touch

Feel free to swap spinach for kale, or use crumbled goat cheese instead of feta for a tangier flavor. A pinch of nutmeg or a dash of red pepper flakes can also elevate the warmth and depth of this already comforting dish.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of broth or water to prevent sticking, or microwave in short bursts, stirring occasionally, until heated through.

Helpful Tips for Pumpkin Orzo Perfection:

• Sauté the onions and garlic until they are truly softened and fragrant, which helps to build a flavorful base for the whole dish.
• Stir the pumpkin puree into the sauce gently and thoroughly, to avoid any lumps and ensuring a creamy, consistent texture.
• Don’t overcook the orzo; al dente is best, so it holds its shape and texture when mixed with the rich pumpkin sauce.

(Personal anecdote formated as paragraph subheading (very important! don’t write any title for this paragraph))

My picky eater nephew declared this the “best pasta ever” after a single bite! I nearly fainted. A true testament to the power of pumpkin and sneaky spinach additions!

Conclusion for Deliciously Creamy Pumpkin Orzo with Spinach and Feta:

This Deliciously Creamy Pumpkin Orzo with Spinach and Feta is a winner. The combination of sweet pumpkin, tender orzo, vibrant spinach, and salty feta creates a symphony of flavors and textures. It’s simple enough for a weeknight meal but elegant enough for a dinner party. Feel free to customize it with your favorite vegetables or protein additions. This recipe is a comforting, healthy, and incredibly satisfying dish that will become a new favorite.

Deliciously Creamy Pumpkin Orzo with Spinach and Feta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pin Recipe

Delicious deliciously creamy pumpkin orzo with spinach and feta recipe with detailed instructions and nutritional information.

• Total Time: 35 minutes
• Yield: 4 servings

Ingredients

• Orzo pasta: 1 cup
• Pumpkin puree: 1 cup
• Vegetable broth: 2 cups
• Baby spinach: 5 ounces
• Feta cheese: 4 ounces, crumbled
• Garlic: 2 cloves, minced
• Olive oil: 2 tablespoons
• Parmesan cheese: 1/4 cup, grated

Cook Mode Prevent your screen from going dark

Instructions

1. Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute, or until fragrant, being careful not to burn it.
2. Step 2: Add the orzo pasta to the pot and toast it for 2-3 minutes, stirring constantly, until it becomes lightly golden.
3. Step 3: Pour in the vegetable broth and bring to a simmer. Reduce heat to low, cover, and cook for 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.
4. Step 4: Stir in the pumpkin puree and spinach. Cook until the spinach is wilted, about 2-3 minutes.
5. Step 5: Remove from heat and stir in the crumbled feta cheese and grated parmesan cheese. Season with salt and pepper to taste. Serve immediately.

Notes

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop with a splash of broth to loosen the orzo, or in the microwave, stirring occasionally.
• A sprinkle of toasted pumpkin seeds adds a delightful crunch and visual appeal to each serving.
• For a richer flavor, brown the orzo a bit longer in Step 2 – just keep a close eye to prevent burning!

• Author: Kristin Romick
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Method: Stovetop
• Cuisine: American

FAQs:

Can I use butternut squash instead of pumpkin for this Deliciously Creamy Pumpkin Orzo?

Absolutely! If you’re not a pumpkin person (gasp!), butternut squash makes a fantastic substitute. It has a similar sweet and nutty flavor profile. Just roast it until tender, then puree it. You’ll get that same creamy texture and lovely orange hue. It’s a great way to use what’s in season or what you have on hand. Don’t be afraid to experiment with other squash varieties, like acorn squash, too. Each will bring a unique twist to the dish.

How do I prevent my orzo from becoming mushy when making this dish?

The key to perfectly cooked orzo is to avoid overcooking it. Cook it al dente, just like pasta. It should still have a slight bite. Rinse it under cold water after cooking to stop the cooking process and remove excess starch. This prevents the orzo from sticking together and becoming mushy in the creamy pumpkin sauce. Adding the orzo to the sauce at the very end ensures it doesn’t sit and absorb too much liquid.

What are some good protein additions to this creamy orzo recipe?

This Deliciously Creamy Pumpkin Orzo with Spinach and Feta is fantastic on its own, but adding protein makes it a complete meal. Grilled chicken or turkey breast, cut into bite-sized pieces, would be delicious. For a vegetarian option, try adding chickpeas or white beans. They add a boost of protein and fiber. Tofu or tempeh are also great plant-based choices that will complement the creamy sauce and flavorful vegetables.

Can I make this Deliciously Creamy Pumpkin Orzo with Spinach and Feta ahead of time?

You can definitely prep parts of this dish ahead of time. Roast the pumpkin and puree it a day or two in advance. You can also cook the orzo ahead of time, rinse it, and store it in the refrigerator. However, it’s best to assemble the final dish just before serving to maintain the creamy texture and prevent the orzo from absorbing too much sauce. A quick reheat on the stovetop with a splash of broth will do the trick.