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» Pale Yellow

Cream together butter and sugar until pale yellow.

Cheesy Pumpkin Orzo

Tracy Byrne

Cheesy Pumpkin Orzo | Pale YellowI would say this is the last pumpkin recipe, but that's not true, there is another one scheduled to drop next week!  This recipe, however, is the easiest pumpkin recipe.  Plus it's kind of healthy and perfect for dinner.  Maybe you could whip up a batch before the Thanksgiving eat-fest begins. Cheesy Pumpkin Orzo | Pale YellowIt's one of those weeks when quick meals are a must: it's a short week, Thanksgiving is tomorrow, and the weather in NYC has been horrible.  Comfort food is needed in my mouth!  Few things are more comforting than pasta and cheesy goodness.

Cheesy Pumpkin Orzo | Pale YellowSpeaking of bad weather, I'm really hopeful I can get out of town tomorrow morning.  My flight is at 6 a.m. and although the weather shouldn't be a problem for me I'm worried about an early wake up and back up delays, boooooo.

Cheesy Pumpkin Orzo | Pale YellowThe pumpkin gives a lovely orange hue to the pasta that mimics decadent mac & cheese, but it's pumpkin!  The pasta is creamy and spicy from the cayenne and nutmeg.  Parmesan adds saltiness and flavor, plus all the cheese!  Look no further for a fall spin on a classic comfort food!

Cheesy Pumpkin Orzo | Pale YellowOne Year Ago - Vanilla Cupcakes

Print the Recipe!

Cheesy Pumpkin Orzo Adapted from Table for Two Yield - 6-8 servings

4 tablespoons unsalted butter 4 tablespoons flour 3 cups vegetable stock, low sodium 1/2 cup milk, whole 1/2 cup water 3/4 cup pumpkin puree 16 ounces (1 box) orzo 1 1/2 cups freshly grated Parmesan (no Kraft…) + more for garnish 1 tablespoon (3-4 leaves) of sage finely chopped a few grates of fresh nutmeg 1/4-1/2 teaspoon cayenne pepper, to taste salt + pepper

  1. In a medium saucepan melt the butter.  Whisk in the flour; keep whisking so the flour fully incorporates and does not become lumpy.
  2. Whisk in the vegetable stock little by little to avoid lumps.  Whisk in the milk, water, and pumpkin puree.
  3. Cook the mixture for 10 minutes until it thickens, stir occasionally.
  4. Add the orzo and cook for 10-12 minutes until all the liquid is absorbed and the pasta is cooked.
  5. Stir in the cheese, sage, nutmeg, and cayenne.  Remove from the heat and stir in salt and pepper to taste.
  6. Serve immediately and sprinkle some more cheese on top.Cheesy Pumpkin Orzo | Pale YellowHappy Thanksgiving!