One-Pot Pumpkin Parmesan Orzo Spinach (Print Version)

Tender orzo with pumpkin, spinach, and parmesan in a creamy one-pot dish perfect for comfort food nights.

# Components:

→ Vegetables & Greens

01 - 1 cup canned pumpkin purée (ensure it's not pumpkin pie filling)
02 - 3 cups fresh baby spinach, roughly chopped
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced

→ Grains & Pasta

05 - 1 1/2 cups orzo pasta, uncooked

→ Dairy

06 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
07 - 2 tablespoons unsalted butter

→ Liquids

08 - 3 cups low-sodium vegetable broth
09 - 1/2 cup whole milk

→ Seasonings

10 - 1/2 teaspoon dried thyme
11 - 1/4 teaspoon ground nutmeg
12 - Salt, to taste
13 - Freshly ground black pepper, to taste

→ Optional Garnish

14 - Chopped fresh parsley

# Directions:

01 - In a large, deep skillet or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté for 3 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
02 - Add the uncooked orzo to the skillet and toast for 2 minutes, stirring frequently to prevent sticking.
03 - Pour in the vegetable broth and milk. Stir in the pumpkin purée, dried thyme, nutmeg, salt, and black pepper. Stir everything thoroughly to combine.
04 - Bring the mixture to a gentle simmer. Cook uncovered for 10–12 minutes, stirring often. The orzo should be tender and most of the liquid should be absorbed.
05 - Gently stir in the chopped spinach and grated Parmesan cheese. Continue cooking for 2–3 minutes, until the spinach has wilted and the dish has a creamy consistency.
06 - Taste the orzo and adjust seasoning with additional salt and pepper if needed. Serve immediately, optionally garnished with extra Parmesan cheese and fresh parsley.

# Expert Advice:

01 -
  • Ready in just 35 minutes from start to finish
  • Uses mostly pantry staples you likely already have
  • One pot means minimal cleanup
  • Perfect balance of creamy comfort and nutritional value
  • Versatile enough for a weeknight dinner or casual entertaining
02 -
  • Excellent source of vitamin A from the pumpkin
  • Contains iron from the spinach and protein from the cheese
  • Comes together in one pot for easy cleanup
  • Can be adapted for various dietary needs with simple swaps
  • Makes excellent leftovers as flavors continue to develop
03 -
  • Toast the orzo thoroughly for the best nutty flavor development, but watch carefully to prevent burning. The color should be golden, not brown.
  • When adding the pumpkin purée, whisk it into a small amount of the broth first to create a smooth mixture before adding to the pot.
  • Let the dish rest off heat for 2 minutes before serving to allow the sauce to set to the perfect consistency.

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