Name: Pumpkin Orzo with Roasted Hennep Seeds
Cook time: 10 min
Total time: 55 min
Ingredients: 300 g orzo ((pasta)); 800 ml water; 1 tsp salt; 400 g butternut squash ((pieces)); 1 onion; 1 garlic; 1 tsp salt; ½ tsp pepper; 40 g hennep seeds; ½ orange juice; ¼ tsp cinnamon; ⅛ tsp nutmeg; ⅛ tsp cayenne pepper; 250 g mushrooms; 300 g chicken fillet ((optional))

Pumpkin Orzo with Crispy Hennep Seeds Eva Koper

Pumpkin Orzo with Roasted Hennep Seeds

A super creamy pumpkin sauce pasta with roasted hennep seeds.

5 van 2 stemmen

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Cooking time 10 mins

Oven time 45 mins

Total time 55 mins

course Main

cuisine Mediterranean

servings persons

calories 587 kcal

Equipment

Frying pan
Oven

ingredients

Orzo

300 g orzo (pasta)
800 ml water
1 tsp salt

Sauce

400 g butternut squash (pieces)
1 onion
1 garlic
1 tsp salt
½ tsp pepper
40 g hennep seeds
½ orange juice
¼ tsp cinnamon
⅛ tsp nutmeg
⅛ tsp cayenne pepper
250 g mushrooms
300 g chicken fillet (optional)

instructions

Preheat the oven to 200°C.
In a oven dish, add olive oil, butternut squash, garlic, onion, salt, pepper. Cover it with aluminum foil and roast for 30-40 minutes.
Bring the water to the boil with a little salt in a saucepan. Add the orzo and cook for about 8 minutes. Don't drain the water.
Meanwhile fry the chicken and cut the mushrooms.
Add the mushrooms to the chicken.
Blend all the ingredients for the sauce, except for half of the hennep seeds. Save these for on top.
Add the sauce to the pasta. Serve it with the chicken, mushrooms, hennep seeds. Tomatoes and burrata is optional.

notes

Vegan: use soy cream and remove the chicken.

Seasoning: cinnamon, nutmeg, salt, pepper and cayenne pepper.

Nutrition

Sugar: 2.2gFiber: 1.3gCalories: 587kcalSaturated Fat: 6.6gFat: 18.4gProtein: 57.2gCarbohydrates: 47.1g

course Main

cuisine Mediterranean

keyword 15-minutes, 5 ingedients, Orzo, Pasta, pumpkin, pumpkin pasta

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