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

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vickys pumpkin pasta sauce gf df ef sf nf. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Vickys Pumpkin Pasta Sauce GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Vickys Pumpkin Pasta Sauce GF DF EF SF NF is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we have to prepare a few components. You can cook vickys pumpkin pasta sauce gf df ef sf nf using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Pumpkin Pasta Sauce GF DF EF SF NF:
  1. Make ready 2 clove garlic, skin left on
  2. Get 35 grams pine nuts (1/4 cup) or sunflower seeds
  3. Get 2 tbsp sunflower spread / butter
  4. Prepare 1 tbsp finely chopped dried onion
  5. Prepare 220 grams pumpkin puree (1 cup)
  6. Take 180 ml coconut cream / heavy cream
  7. Prepare 120 ml chicken stock or vegetable stock
  8. Get 25 grams grated parmesan-style cheese (1/4 cup, I use 'Veganic' brand, gf, df, sf, ef)
  9. Take 1/4 tsp grated nutmeg
  10. Prepare 225 grams gluten-free pasta of choice to serve, most dry pastas are also egg free
  11. Take Pecan Topping
  12. Prepare 30 grams pecan nuts, roughly chopped (1/4 cup)
  13. Take 1 tbsp sunflower spread / butter
  14. Make ready 1 1/2 tbsp brown sugar
  15. Make ready 1 pinch ground cinnamon
Steps 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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