Creamy Pumpkin Orzo with Figs and Spinach

  • 1 cup (dry) orzo pasta
  • 2 shallots, minced
  • 1 clove of garlic, minced
  • 5 black mission figs, chopped
  • 3 generous handfuls of fresh spinach
  • 5 sage leaves, chopped
  • 1/2 cup pumpkin puree (I use Libby’s)
  • 1/2 vegetable stock (or chicken stock)
  • 1/2 cup skim milk
  • 1 tbsp extra virgin olive oil
  • Salt and pepper

  1. Heat a large skillet over medium heat and add olive oil. Add shallots and sauté for 3 minutes, until translucent. Add figs, garlic, spinach, sage, salt and pepper and cook for another 3-4 minutes. Add pumpkin puree, vegetable stock and milk. Stir until combined and let simmer on low heat for 5 minutes.
  2. Meanwhile, cook orzo pasta in a medium pot of salted water as directed for al dente.
  3. Once pasta is cooked, drain in a colander and add to the skillet. Toss all components until well combined. Serve with freshly grated cheese if desired. Enjoy!
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