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
Cooking time 10 mins
Oven time 45 mins
Total time 55 mins
course Main
cuisine Mediterranean
servings 2 persons
calories 587 kcal


  • Frying pan
  • Oven



  • 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
  • tsp nutmeg
  • tsp cayenne pepper
  • 250 g mushrooms
  • 300 g chicken fillet (optional)


  • 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.


Vegan: use soy cream and remove the chicken.
Seasoning: cinnamon, nutmeg, salt, pepper and cayenne pepper. 


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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