I’m one of the biggest pasta lovers. I love pasta in every size and shape, with all the different sauces and different colours. The only that can go wrong when I cook pasta is the amount. I always cook too much pasta. I’ve got a whole cupboard full of pasta in different shapes. One of my favourite pasta recipes is this pumpkin orzo with creamy burrata and loads of fresh basil.
This recipe is not only a wonderful weeknight dinner it’s also a delicious alternative to the usual risotto for your romantic candle light dinner. Make sure you use loads of fresh basil and real burrata. Mozzarella definitely won’t do the trick here!
Share your take on this beautiful pumpkin orzo with creamy burrata and loads of fresh basil or any other of my recipes! Tag me on Instagram as @fifthfloorkitchen and use #fifthfloorkitchen hashtag. I love seeing your pics!
Delicious orzo pasta with creamy burrata and loads of fresh basil
Cook the orzo al dente according to the package instructions.
Wash the Hokkaido pumpkin and cut it in small 1 cm cubes. You don't need to peel the Hokkaido pumpkin but of course if you prefer it without skin you can peel it.
Wash and gently pad dry the fresh basil. Chop 3/4 of the basil roughly and keep the rest for decoration.
Heat up 2 tbsp of olive oil in a large pan. When the oil is hot add the pumpkin cubes and give it a stir. Let them roast for about 7 minutes and then deglaze with white wine. Let the white wine reduce and after about 3 minutes add the vegetable stock. Now let it simmer for another 7 minutes.
Add the orzo to the pumpkin sauce and give it a good stir. Season to taste with salt, pepper, aleppo pepper, the chopped basil and a dash of lime juice. Give it a good stir.
Arrange the orzo pasta on your plate and divide the burrata over your pasta. Add some fresh basil leaves, some extra freshly ground pepper and a drizzle of olive oil. Bon appetit!