Pumpkin Orzo with Roasted Hennep Seeds
A super creamy pumpkin sauce pasta with roasted hennep seeds.
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
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