Things You'll Need:
- Orzo (8 oz)
- Sage (1/4 cup chopped)
- Shallot (2 chopped)
- Olive Oil (2 tbsp)
- Veggie Broth (1 1/4 cup)
- Unsweetened Soy Milk (1/2 cup)
- Pumpkin (1 can pureed)
- Vegan Parmesan Cheese (3 tbsp)
- Salt (1 tsp or to taste)
- Pepper (1 tsp or to taste)
-
Step 1
Boil the orzo according to package directions. Drain and set aside for later use.
-
Step 2
In a medium pan heat olive oil over medium heat. Add sage and shallots and saute until shallots are tender and slightly translucent.
-
Step 3
To the pan with the shallots and sage add half of the veggie broth and all of the soy milk. Allow to simmer for 5 minutes or until everything thickens slightly, stirring continuously.
-
Step 4
After simmering for a while add the remaining veggie broth, pumpkin, parmesan cheese, salt and pepper. Stir until warmed through or until everything seems to be melding nicely, this should take about 5 minutes or so.
-
Step 5
Mix the orzo with the pumpkin sauce, stir for a few minutes to warm through, and serve.
-
Step 6
To fancy up your entree, sprinkle some chopped sage and parmesan on top of the orzo.
