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Vickys Pumpkin Pasta Sauce GF DF EF SF NF
Vickys Pumpkin Pasta Sauce GF DF EF SF NF

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We hope you got benefit from reading it, now let’s go back to vickys pumpkin pasta sauce gf df ef sf nf recipe. To cook vickys pumpkin pasta sauce gf df ef sf nf you only need 15 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Vickys Pumpkin Pasta Sauce GF DF EF SF NF:
  1. Use 2 clove garlic, skin left on
  2. Use 35 grams pine nuts (1/4 cup) or sunflower seeds
  3. Provide 2 tbsp sunflower spread / butter
  4. Use 1 tbsp finely chopped dried onion
  5. Get 220 grams pumpkin puree (1 cup)
  6. You need 180 ml coconut cream / heavy cream
  7. Get 120 ml chicken stock or vegetable stock
  8. You need 25 grams grated parmesan-style cheese (1/4 cup, I use 'Veganic' brand, gf, df, sf, ef)
  9. You need 1/4 tsp grated nutmeg
  10. Take 225 grams gluten-free pasta of choice to serve, most dry pastas are also egg free
  11. Use Pecan Topping
  12. Take 30 grams pecan nuts, roughly chopped (1/4 cup)
  13. Get 1 tbsp sunflower spread / butter
  14. Get 1 1/2 tbsp brown sugar
  15. You need 1 pinch ground cinnamon
Instructions to make Vickys Pumpkin Pasta Sauce GF DF EF SF NF:
  1. Start cooking your pasta in a large pan of boiling, salted water according to the package directions
  2. Put the garlic in a small, dry frying pan over a medium-low heat. When the garlic starts to colour add in the pine nuts and toast them until turning golden
  3. Remove the garlic and pour the pine nuts into a larger, cold frying pan with the butter and dried onions. Peel the garlic, finely mince it and add it to the pan. Heat on low until the butter is just melted, then add the pumpkin puree and stir to combine
  4. Place the mixture in a blender and blitz until smooth. Pour back into the frying pan over a medium-low heat and add the cream, chicken stock, parmesan and nutmeg. Stir well to combine and heat. Add salt to taste
  5. Put the chopped pecan nuts into the smaller frying pan over a low heat and warm through. Add the butter and stir in until melted. Add the brown sugar and cinnamon. Stir a few times and spread out on parchment paper to cool a bit
  6. To serve, drain the pasta when ready and add to the sauce. Toss together and when plated, sprinkle some of the candied nuts on top

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