Autumn Harvest Orzo with Caramelized Vegetables

Serving Size: 4-6
Prep Time:  10 Minutes
Cook Time: 40 Minutes
Total Time:  50 Minutes


1 lb. Pappardelle’s Autumn Harvest Orzo
3 Tbsp. vegetable oil, divided
1 large sweet potato, peeled & diced into 1/4” cubes
1 medium onion, finely diced
3 cloves garlic, minced
1 (2-inch) piece fresh ginger, peeled & grated
8 oz. cremini mushrooms, stems removed & caps sliced
1 Tbsp. balsamic vinegar
2 Tbsp. soy sauce
2 tsp. dried Italian seasoning
3 cups kale, stems removed & finely chopped
Salt & pepper, to taste
1 cup Parmesan cheese, plus more for garnish


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 10-12 minutes. Drain & set aside. 
  2. Heat 2 Tbsp. vegetable oil in a large skillet over high heat. Add sweet potato and cook, stirring occasionally, until golden brown on all sides, about 7 minutes. Turn heat down to medium and push sweet potatoes to the side of the skillet.
  3. Add onion to skillet and season with salt & pepper. Cook, stirring frequently, until onions are soft and starting to brown, about 6 minutes. Add garlic and cook for about 1 minute. Push mixture to the side of the pan with sweet potatoes to caramelize.
  4. Add mushrooms to center of skillet and lightly season with salt & pepper. Cook until softened and fragrant, about 7-8 minutes.
  5. Add kale and stir all of the vegetables together. Cook until kale is wilted, about 2-3 minutes.
  6. Add vinegar, soy sauce, Italian seasoning and remaining 1 Tbsp. vegetable oil to the vegetables. Increase heat to high and cook for 3 minutes, stirring frequently. Add orzo, stirring to combine, and allow to cook for an additional 2 minutes. Remove from heat and stir in Parmesan. Divide the pasta into serving dishes and garnish with Parmesan. Serve and enjoy!