Cozy up with this Gluten-Free Pumpkin Sausage Orzo recipe! Packed with protein, veggies, and a crispy breadcrumb topping. Dairy-free too!

Scale

3 Applegate Organics Sweet Italian Sausage links, halved and sliced

1 cup Barilla Chickpea Orzo

2 cups chicken broth

1 cup pumpkin puree

1/2 cup Unsweetened Oat Milk Creamer

5 oz mushrooms, diced

3 cups fresh kale

1/2 white onion, diced

3 cloves garlic, minced

1 tbsp olive oil

1 tbsp fresh rosemary

1 tsp fresh thyme

1 sage leaf

1/2 tsp salt

1/2 tsp smoked paprika

1/2 tsp black pepper

1/2 tsp Italian Seasoning

1/2 cup gluten-free panko breadcrumbs

1 tsp olive oil

1/2 tsp minced garlic

1/4 tsp salt

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Slice your sausage links in half and then slice into 1/2 inch pieces. Also, dice your mushrooms, fresh garlic, and herbs.
In a dutch oven, add your olive oil, onions, and garlic. Sauté for about one minute over low-medium heat until the oil is fragrant.
Add your sausage, mushrooms, rosemary, thyme, and sage to the dutch oven. Sauté for about 10 minutes until your sausage begins to brown.
Add your orzo to the dish and toast the orzo with the flavors for one minute before adding liquid.
Add the chicken broth, pumpkin, and spices to the dish. Cook for 7-8 minutes and then add your oat creamer. Cook for an additional 8 minutes. Stir oven to prevent sticking.
Add the kale to the dish and let cook for another 1-3 minutes until the kale wilts to your liking. Let cool.
While your orzo is cooling, in a separate pan we’ll toast our breadcrumbs.
In the pan, add the olive oil and minced garlic listed under “Bread Crumbs” over low medium heat. Let cook for about 30 seconds before adding your breadcrumbs and salt.
Let cook for about 4-5 minutes until the breadcrumbs begin to brown. Stir every minute to prevent burning.
Plate your orzo, top with breadcrumbs and some fresh ground black pepper and enjoy!

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