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

Vickys Pumpkin Pasta Sauce GF DF EF SF NF. Following a bad day, I decided to bake a cake. No recipe and never made before. This cake is allergy friendly. enjoy.

A decadent and healthy creamy pasta dish. So as you probably know already, D and I have hit the road on our latest backpacking trip. This pasta with chicken, chickpeas and a tomato pumpkin coconut milk sauce is the perfect recipe for that. You can have Vickys Pumpkin Pasta Sauce GF DF EF SF NF using 15 ingredients and 6 steps. Here is how you cook that.

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. You need 1 tbsp of finely chopped dried onion.
5. Prepare 220 grams of pumpkin puree (1 cup).
6. Prepare 180 ml of coconut cream / heavy cream.
7. It's 120 ml of chicken stock or vegetable stock.
8. Prepare 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. You need 225 grams of gluten-free pasta of choice to serve, most dry pastas are also egg free.
11. It's of Pecan Topping.
12. It's 30 grams of pecan nuts, roughly chopped (1/4 cup).
13. You need 1 tbsp of sunflower spread / butter.
14. You need 1 1/2 tbsp of brown sugar.
15. Prepare 1 pinch of ground cinnamon.

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. Creamy Pumpkin Pasta Sauce, delicious fast and easy creamy squash/pumpkin pasta recipe. I'm one of those people who loves a creamy pasta sauce, probably because I can top it off with some freshly grated Parmesan. These pumpkin pasta recipes are perfect for family dinners and easy weeknight meals this fall.

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.

You'll want to dive into these bowls all autumn long. See more ideas about Food recipes Raspberry Lemon Bars with Cookie Crumble Paleo GF DF recipes for chicken recipes for dinner recipes for desserts easy recipe recipes for lunch all. This super simple creamy pumpkin sauce drenches your favorite pasta for a quick, warm, and comforting weeknight dinner. Once the pasta is finished cooking and is draining in a colander, add the half and half or cream to the skillet and stir it into the pumpkin sauce. Serve the pumpkin sauce over cooked shaped pasta, such as rotini or penne.