Veggie Burger with Creamy Pumpkin Orzo
25 Minutes
2 Persons
- 2 Vivera Vegetable Burgers
- 50 grams unsalted cashew nuts
- 1 butternut squash, cut into small wedges
- 1 can (400 g) chickpeas, drained
- 1 tbsp olive oil
- 1 tbsp paprika powder
- 250 g orzo pasta
- ½ vegetable bouillon cube
What to do
Place the cashew nuts in a bowl and pour some boiling water over them. Let them soak for 15 minutes. Preheat the convection oven to 200 degrees Celsius. On a baking sheet, mix the butternut squash and chickpeas with a drizzle of olive oil, some pepper and salt, and the paprika powder. Slide it into the oven and roast for about 20 minutes. Stir halfway through. Add the Vivera Vegetable Burgers during the last 8 minutes. Cook the orzo according to the instructions on the package. Puree half of the butternut squash and chickpeas with the bouillon cube, soaked cashews, and a splash of water until smooth in a blender (or use an immersion blender). Taste and season. Mix the puree with the orzo. Serve the creamy orzo with the vegetable burgers.
Bon appetit!
