Easiest Way to Prepare Quick Vickys Pumpkin Pasta Sauce GF DF EF SF NF

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Vickys Pumpkin Pasta Sauce GF DF EF SF NF.

Vickys Pumpkin Pasta Sauce GF DF EF SF NF

Hello everybody, I hope you are having an incredible day today. Today, we're going to make a distinctive dish, vickys pumpkin pasta sauce gf df ef sf nf. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Vickys Pumpkin Pasta Sauce GF DF EF SF NF is one of the most favored of current trending meals in the world. It's appreciated by millions every day. It's simple, it is quick, it tastes delicious. Vickys Pumpkin Pasta Sauce GF DF EF SF NF is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. 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 of garlic, skin left on.
  2. {Make ready 35 grams of pine nuts (1/4 cup) or sunflower seeds.
  3. {Get 2 tbsp of sunflower spread / butter.
  4. {Take 1 tbsp of finely chopped dried onion.
  5. {Take 220 grams of pumpkin puree (1 cup).
  6. {Get 180 ml of coconut cream / heavy cream.
  7. {Prepare 120 ml of chicken stock or vegetable stock.
  8. {Make ready 25 grams of grated parmesan-style cheese (1/4 cup, I use 'Veganic' brand, gf, df, sf, ef).
  9. {Make ready 1/4 tsp of grated nutmeg.
  10. {Take 225 grams of gluten-free pasta of choice to serve, most dry pastas are also egg free.
  11. {Get of Pecan Topping.
  12. {Prepare 30 grams of pecan nuts, roughly chopped (1/4 cup).
  13. {Get 1 tbsp of sunflower spread / butter.
  14. {Make ready 1 1/2 tbsp of brown sugar.
  15. {Get 1 pinch of 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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