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This creamy orzo pasta with roasted butternut squash, kale, fresh sage and Parmesan cheese ticks all the boxes! A delicious, full of nutrients and incredibly satisfying autumn favourite.
Love a creamy, one-pan meal like this? You’ll want to give Creamy Chorizo and Spinach Orzo a try!
We all know that pasta dishes are weeknight heros. They are quick to prepare and endlessly customizable. You’d be pressed hard to find someone who doesn’t love pasta.
Sadly they also have a reputation for being full of carbs and fat. While it’s difficult to argue the carb part, fat doesn’t have to be a dominant ingredient in your pasta recipes.
When paired with bold tasting, flavourful ingredients pastas become a healthy and substantial meal option. Let’s take this meal for example.
When I first made this vegetarian recipe I had to text my husband immediately to brag that something amazing is waiting for him at home. I believe my exact words were, “This orzo pasta is ridiculous. Sooooo tasty!”
What is orzo?
Despite not quite looking the part, orzo is actually a pasta shape, just slightly smaller than we are used to. It looks like rice, doesn’t it? The word orzo means “barley” in Italian but there is no actual barley in it, only shape resemblance. It’s made the same way any pasta is made.
Because orzo is so small it cooks in no time at all and is amazing to use in soups and creamy one pot dishes like the one I am sharing today.I’ve also made it as one pan dinners with Lemon Chicken, Greek Chicken and as the base of a salad.
It is easy to make orzo recipes that are good for you. It all depends on what you put in it! My roasted butternut squash pasta is delicious and nutritious, as are add-ons like squash and kale!
Orzo can be cooked the same way you would pasta. Boil it in water until al dente and you are ready to go.
Ingredients
The ingredient list is quite simple. Orzo pasta, shallots, garlic, sage, butternut squash, kale, vegetable stock and Parmesan cheese.You can also adjust it according to your own taste or the ingredients you have available.
I like adding kale, with cavolo nero (also known as Tuscan kale) as my choice when making this orzo. Kale can be easily substituted with spinach or Swiss chard.
You can also use various vegetables instead of butternut squash. Pumpkin and broccoli are personal favourites!Just be sure to roast them first, which caramelizes sugars and mellows flavours without compromising the nutritious bits.
How to make it
First of all, to make orzo creamy we need to stir it once in a while during cooking. The pasta will release its natural starch and will become creamy. I also added some freshly grated Parmesan cheese for extra creaminess and delicious flavour.
This one pot pasta is very much reminiscent of risotto but the method is slightly different.When making risotto, rice is added to a dry pan with the stock gradually poured in overtop.
However, I found it important to add orzo to boiling water, or in my case boiling vegetable stock. This was the best way to prevent it from sticking to the pan.
Once the orzo is cooked al dente, which will only take about 7-8 minutes, stir in grated Parmesan cheese and top with roasted vegetables like butternut squash, pumpkin or broccoli.
Recipe tips and notes
- It’s important to use low heat when the garlic and shallots are added. Burnt garlic is especially bitter and unpleasant to eat, so the last thing you want to do is to add it to an over-hot pan. Low heat will allow them to become a lovely golden colour and release their flavours gently into the dish.
- Remember that you control how thick the pasta sauce is. If you want it to be a little looser, tip in a small amount of stock or water and combine until it has the thickness you prefer.
- I like adding kale for its earthy flavour and many nutritious benefits, but it can be left out if needed, or replaced with spinach or Swiss chard.
- Prepare the kale by removing the leaves from the woodsy stalks. The stalks are quite a lot tougher than the leaves and won’t tenderize in the time it takes for this dish to cook.
- Instead of butternut squash you can use pumpkin, carrots, broccoli or many other roasted vegetables, depending on what you enjoy the most.
- Although pre-grated Parmesan cheese is convenient, it unfortunately doesn’t melt properly or have quite the right taste. Freshly grated Parmesan is what you need for the flavourful salty hit and lovely melt.
Serving suggestions
Like all pastas, orzo is best when cooked fresh as it loses the al dente texture with time and becomes gummy with the overall dish texture too thick.That means this is a dish to serve hot and fresh!
If planning ahead, I would recommend roasting butternut squash up to a day before serving. Then putting the whole dish together will not take longer than 20 minutes.
I think this dish is ideal when served all on its own as a filling vegetarian option. If you prefer a bit of extra protein, pair it with my quick and easy Chicken Paillard in Sherry Caper Sauce.
Storage and leftovers
As mentioned above, this is a dish that doesn’t get better with time. But that is pretty much the same with every pasta dish, so no big surprise. If you do have leftovers, keep them in the fridge for up to 5 days and reheat in a microwave.
Just avoid the temptation to freeze. Pasta becomes mushy and unappetizing when frozen, and very far from the al dente ideal.
More delicious vegetarian dishes
- Mediterranean Pasta with Zucchini
- Mushroom Stroganoff
- Vegetarian Thai Green Curry
- Spaghetti alla Siciliana
Creamy Orzo Pasta with Roasted Butternut Squash
Julia Frey of Vikalinka
This creamy orzo pasta with roasted butternut squash, kale, fresh sage and Parmesan cheese is a delicious and nutritious dinner option.
5 from 21 votes
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Prep Time 15 minutes mins
Cook Time 1 hour hr 10 minutes mins
Course Main Course
Cuisine British/Italian
Servings 6
Calories 429 kcal
Ingredients
- 2 tbsp olive oil, divided
- 1 butternut squash large, approximately 2 lbs/1 kg
- salt and pepper to taste
- 2 shallots
- 2-3 cloves garlic
- 10 leaves sage, divided or 0.5 tsp dried sage
- 500g/2.5 cups orzo
- 1 litre +250ml/5 cups vegetable stock plus 0.5 cup if needed
- 100g/1cup kale, chopped I used cavolo nero
- 50g/3/4 cup freshly grated Parmesan cheese
Instructions
Preheat oven to 200C/400F.Peel, de-seed and cut butternut squash into bite-sized cubes, season with salt, pepper and 1 tbsp of olive oil or low calorie spray. Arrange on a shallow pan, scatter 4-5 sage leaves throughout and roast at 200C/400F for 45 minutes or until golden.
20 minutes before the squash is done, heat 1 tbsp of olive oil in a deep pan and sauté chopped shallots, garlic and remaining minced sage leaves over low heat for 2-3 minutes.
Add vegetables stock, salt and kale, bring to a boil, add orzo and cook according to package instructions for approximately 7-8 minutes until tender but al dente. Stir the orzo throughout the cooking process to release starch and to avoid it sticking to the bottom of a pan. If the mixture looks too thick add ½ cup of vegetable stock or water to maintain creamy, risotto like consistency. Take off the heat and stir in Parmesan cheese, salt to taste and top with roasted butternut squash.
Nutrition
Calories: 429kcalCarbohydrates: 83gProtein: 16gFat: 4gSaturated Fat: 2gCholesterol: 6mgSodium: 541mgPotassium: 835mgFiber: 6gSugar: 6gVitamin A: 17802IUVitamin C: 53mgCalcium: 219mgIron: 3mg
Keyword orzo pasta recipe
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