How to Make Quick Vickys Pumpkin Pasta Sauce GF DF EF SF NF

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, vickys pumpkin pasta sauce gf df ef sf nf. One of my favorites. This time, 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 favored of current trending meals on earth. It is 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 which I’ve loved my entire life. They’re nice and they look wonderful.

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

The ingredients needed to make Vickys Pumpkin Pasta Sauce GF DF EF SF NF:

1. Make ready garlic, skin left on
2. Make ready pine nuts (1/4 cup) or sunflower seeds
3. Take sunflower spread / butter
4. Prepare finely chopped dried onion
5. Take pumpkin puree (1 cup)
6. Prepare coconut cream / heavy cream
7. Take chicken stock or vegetable stock
8. Prepare grated parmesan-style cheese (1/4 cup, I use 'Veganic' brand, gf, df, sf, ef)
9. Make ready grated nutmeg
10. Make ready gluten-free pasta of choice to serve, most dry pastas are also egg free
11. Get Pecan Topping
12. Prepare pecan nuts, roughly chopped (1/4 cup)
13. Take sunflower spread / butter
14. Get brown sugar
15. Make ready 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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