Creamy one-pot orzo pasta with pumpkin, goat cheese & pecans from the EcoStoof®

ingredients

• 300 grams orzo pasta
• 400 grams Hokkaido pumpkin (yields approx. 280g pumpkin flesh without seeds)
• 150 grams mild goat cream cheese
• 5 dl good chicken broth from a jar (use vegetable broth for a veggie alternative)
• 50 grams pitted black olives
• 30 grams (a small handful) pecans
• 1 small onion
• 1 clove garlic
• 2 tablespoons vegetable oil (rapeseed oil)
• 1 handful pomegranate seeds
• 2 sprigs rosemary
• freshly ground pepper and salt to taste
• liquid honey to taste

cook 1 minute, simmer 30 minutes

Peel the onion and garlic clove and finely chop both.

Wash the pumpkin thoroughly, remove the seeds, and cut into 1 cm x 1 cm cubes. Drain the olives and slice them. Rinse the rosemary and shake dry. Stir the goat cream cheese until creamy.

Heat 2 tbsp vegetable oil in a pan and sauté the onion and garlic until translucent.

Add the pumpkin cubes to the pan and cook for 2 minutes, turning occasionally.

Add the orzo and chicken broth, bring to a boil, and simmer for about 3 minutes. Then stir in half of the fresh goat cheese and the olive slices. Add the rosemary to the dish. Close the lid, simmer for 1 minute, and remove the pan from the heat. Place directly into the EcoStoof® and close it.

After 30 minutes in the EcoStoof®, the dish is ready to serve. Now season with honey, salt, and pepper. Serve sprinkled with the remaining goat cheese, a few pomegranate seeds, and pecans.

Enjoy your meal!

Recipe by Sarah Renziehausen: https://feiertaeglich.de/one-pot-orzo-pasta-mit-kuerbis-ecostoof/