One Pot Pumpkin Orzo

Ingredients

• 1 tsp kosher salt

• 1 tsp dried thyme

• 1/2 tsp black pepper

• 1/2 tsp dried rosemary

• 1 tbsp olive oil

• 1 lb spicy Italian sausage (pork or chicken)

• 2 cups chopped kale

• 1 medium shallot, finely chopped

• 4 garlic cloves, minced

• 1 cup dry gluten-free orzo

• 2 cups low-sodium chicken broth

• 3/4 cup full-fat coconut milk (shaken)

• 1/3 cup pumpkin purée

• 1/4 cup nutritional yeast

• Grated Parmesan (optional)

Directions

Heat the olive oil in a large pot over medium heat, then add the sausage. Cook until browned, breaking it apart with a spoon. Add the chopped shallot and garlic and cook for a couple of minutes until softened. Stir in the thyme, rosemary, salt, and pepper. Add the chopped kale and let it wilt slightly. Pour in the dry orzo and toss it with the sausage mixture. Add the chicken broth, coconut milk, and pumpkin purée, stirring until everything is combined. Bring the pot to a gentle simmer, then cook for about 10–12 minutes, stirring often, until the orzo is tender and the sauce has thickened and become creamy. Mix in the nutritional yeast and taste for seasoning, adding more salt or pepper if needed. Serve warm with grated Parmesan on top, if you like.