One-Pot Pumpkin Orzo with Spicy Sausage and Kale
Ingredients
- 1 tspkosher salt
- 1 tspdried thyme
- ½ tspground black pepper
- ½ tspdried rosemary
- 1 tbspolive oil
- 1 lbspicy italian pork or chicken sausage
casings removed, can swap for sweet italian
- 2 croughly chopped kale
curly or tuscan kale
- 1 mediumshallot
minced
- 4garlic cloves
minced
- 1 cdry gluten-free orzo
- 2 clow-sodium chicken broth
- ¾ ccanned full-fat coconut milk
about half of a 13.5-ounce can, shaken
- ⅓ cpumpkin puree
- ¼ cnutritional 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.
One-Pot Pumpkin Orzo with Spicy Sausage and Kale
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Based on 77 ratings
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About this Recipe
Tired of endless dishes after a delicious meal? This One-Pot Pumpkin Orzo with Spicy Sausage and Kale offers a truly satisfying, fuss-free dinner solution that brings gourmet flavor to your weeknight table.
What makes this dish a weeknight hero is its clever one-pot design, blending creamy orzo infused with pumpkin puree and coconut milk directly in the same skillet where you brown savory spicy sausage and wilt fresh kale. The combination of rich, warm spices like thyme and rosemary with the subtle sweetness of pumpkin creates a perfectly balanced and deeply comforting meal.
Expect a bowl of tender, al dente gluten-free orzo bathed in a luxurious, subtly sweet pumpkin and full-fat coconut milk sauce. Each bite delivers a comforting warmth, punctuated by the savory kick of spicy Italian sausage and the earthy bitterness of tender, wilted kale. The nutritional yeast contributes a subtle cheesy depth, making the entire dish feel indulgent while remaining wholesome and naturally gluten-free. It’s hearty enough to be a standalone meal, filling and flavorful with every spoonful.
Customization & Variations
Easily adapt this pumpkin orzo to your taste: swap the spicy Italian sausage for sweet Italian if you prefer a milder flavor, or opt for chicken sausage for a lighter touch. For a vegetarian take, omit the sausage and add a can of drained cannellini beans or sautéed mushrooms. Feel free to use either curly or Tuscan kale based on what's available; both will wilt beautifully into the creamy orzo. You can also adjust the amount of nutritional yeast to your preference for a richer, more umami flavor.
This cozy one-pot meal is perfect for a brisk fall evening, offering a comforting and elegant dinner for any occasion. Serve it hot, topped with a generous sprinkle of grated parmesan cheese, if desired, for an extra layer of savory goodness.