Recipe: Yummy Vickys Pumpkin Pasta Sauce GF DF EF SF NF

Vickys Pumpkin Pasta Sauce GF DF EF SF NF.

You can have Vickys Pumpkin Pasta Sauce GF DF EF SF NF using 15 ingredients and 6 steps. Here is how you achieve that.

You need of garlic, skin left on.
Prepare of pine nuts (1/4 cup) or sunflower seeds.
Prepare of sunflower spread / butter.
It's of finely chopped dried onion.
You need of pumpkin puree (1 cup).
Prepare of coconut cream / heavy cream.
You need of chicken stock or vegetable stock.
You need of grated parmesan-style cheese (1/4 cup, I use 'Veganic' brand, gf, df, sf, ef).
Prepare of grated nutmeg.
It's of gluten-free pasta of choice to serve, most dry pastas are also egg free.
It's of Pecan Topping.
Prepare of pecan nuts, roughly chopped (1/4 cup).
You need of sunflower spread / butter.
You need of brown sugar.
Prepare of ground cinnamon.

Start cooking your pasta in a large pan of boiling, salted water according to the package directions.
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.
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.
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.
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.
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.

Location:

Young Kitchen