How to Prepare Yummy Vickys Pumpkin Pasta Sauce GF DF EF SF NF

Vickys Pumpkin Pasta Sauce GF DF EF SF NF. It 's easier to blend if the water is slightly warm. Keeps in the fridge covered for a week. These pumpkin pasta recipes are perfect for family dinners and easy weeknight meals this fall.

Following a bad day, I decided to bake a cake. No recipe and never made before. This cake is allergy friendly. enjoy. You can have Vickys Pumpkin Pasta Sauce GF DF EF SF NF using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vickys Pumpkin Pasta Sauce GF DF EF SF NF

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

Easy Baked Homemade Chicken Nuggets--GF & Egg free options Instant Pot Pressure Cooker Pressure Cooker Recipes Vegetarian Recipes Cooking Recipes Healthy Recipes Cooking Game Healthy Deserts Cheap Recipes Instant Pot Pasta Recipe. This light, smooth and velvety pasta sauce is made with pumpkin puree and chipotle peppers for some heat. Serve over hot cooked pasta with a sprinkle of Parmesan cheese and red pepper flakes.

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

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.

Leftover sauce keeps best in the refrigerator separate from the pasta; otherwise, the pasta will suck all the liquid out of the sauce and leave it paste-like. EF SF NF - Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF - Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF NF Vegetable Broth, GF DF EF SF NF - Vickys 'Tur-Duck-Hen' Roulade (Three Bird Roast) GF DF EF SF NF - Vickys Salted Caramel Hot Chocolate GF. Transfer the pasta to bowls, sprinkle the hazelnuts and chives on top and serve right away, passing additional Parmigiano at the table. The pumpkin sauce can be refrigerated overnight. Reheat the sauce before tossing with the pasta and the pasta cooking water.