Cozy up with this comforting pumpkin orzotto, bursting with plant-based protein and fibre. It's the perfect fall dish to nourish your body and soul.
Vegan, nut free, gluten free | Serves 2 | MAIN
*Use gluten free pasta and tamari instead of soy sauce, for a gluten free option.
Ingredients:
- 300g pumpkin
- 1 red (pointy) pepper
- 1 onion
- 1 garlic head
- 4 tablespoons olive oil
- 1/2 teaspoon of each oregano, chili flakes and garlic granules
- 2-3 rosemary sticks
- 200g tempeh (I used Better Nature UK Tempeh)
- 1 tablespoon of each soy sauce and maple syrup
- 160g orzo
- 3 tablespoons nutritional yeast
- Some fresh parsley, chopped
Steps:
1.Cut your pumpkin into large cubes, along with the pepper and onion and place on a baking tray covered with some parchment paper.
2.Add half of the olive oil and seasonings on the veggies and combine well.
3.Cut a thin slice from the garlic head to slightly expose the cloves.
4.Place the garlic in the baking tray along with the rosemary sticks and bake in a preheated oven at 180°C for 30minutes or until the pumpkin is cooked.
5.In the meantime, tear apart the tempeh into small pieces and stir fry it with the rest of the oil and the seasonings for few minutes, until you get a nice golden colour.
6.Once golden, drizzle the soy sauce and maple syrup and cook for another minute. Once ready, remove from the pan and set aside. Keep the pan, will use it ion a bit.
7.Cook your pasta in salted boiling water according to the package instructions, I cooked mine for 9 minutes.
8.Once the pasta is ready, keep 250-300ml of pasta water, then drain the rest and set aside.
9.Your veggies must be ready by now, place them in a blender, carefully squeeze the garlic cloves of the head and add the reserved pasta water, along with half of the nutritional yeast.
10.Blend until smooth, then place everything - sauce, pasta, tempeh - into the pan, along with the remaining nutritional yeast, and the fresh parsley and mix well.
11.Optionally, you can serve with some grated vegan cheese.
Enjoy!
