One-Pot Pumpkin Orzo with Spicy Sausage and Kale
This one-pot pumpkin orzo with spicy sausage and kale is a cozy, flavorful dinner that comes together easily with minimal dishes. Creamy orzo is simmered with pumpkin puree, coconut milk, and savory spices, then combined with spicy Italian sausage, wilted kale, and garlic for a nutrient-packed meal. Naturally gluten-free with an option for chicken or pork sausage, this skillet recipe is hearty enough for fall weeknights but fancy enough for entertaining! Finished with parmesan cheese, it’s a creamy, protein-rich pasta dish that feels indulgent while staying wholesome.
Ingredients
- 1 teaspoonkosher salt
- 1 teaspoondried thyme
- ½ teaspoonground black pepper
- ½ teaspoondried rosemary
- 1 tablespoonolive oil
- 1 poundspicy italian pork or chicken sausage (casings removed, can swap for sweet italian)
- 2 cupsroughly chopped kale (curly or tuscan kale)
- 1 mediumshallot, minced
- 4garlic cloves, minced
- 1 cupdry gluten-free orzo
- 2 cupslow-sodium chicken broth
- ¾ cupcanned full-fat coconut milk (about half of a 13.5-ounce can, shaken)
- ⅓ cuppumpkin puree
- ¼ cupnutritional yeast
- grated parmesan cheese, for topping (optional)
Directions
- 1
Combine the salt, thyme, black pepper, and rosemary in a small bowl and set aside.
- 2
Heat the oil over medium heat in a large, deep lidded skillet. Once the oil is shimmering, add the sausage and cook, stirring occasionally and breaking up into small pieces, until no pink remains, 6 to 8 minutes. Stir in the kale and continue cooking and stirring until the sausage is lightly crisp and the kale is wilted, about 5 more minutes. Remove and set aside in a bowl, leaving behind any oil.
- 3
In the same skillet, add the shallot and garlic and cook, stirring constantly, for 1 minute. Stir in the spice mix and continue cooking until fragrant, another minute. Add the orzo and mix to combine.
- 4
Pour in the chicken broth and mix well, lifting up any brown bits stuck to the pan as you stir. Mix in the coconut milk, pumpkin puree, and nutritional yeast.
- 5
Turn the heat to medium-high and bring to a boil. Once boiling, reduce heat to low, cover the skillet, and cook until the orzo is al dente, 12 to 16 minutes, stirring once or twice as it cooks to prevent sticking (cook time will vary depending on the brand of orzo, I use this brand.)
- 6
Once cooked, the mixture will still be very saucy. Add back the sausage and kale and stir to combine.
- 7
To serve, evenly divide the orzo among four plates and top with grated parmesan, if desired.