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Before you jump to Vickys Pumpkin Pasta Sauce GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Energy Raising Treats.
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Eating almonds is a fantastic alternative as long as you do not have a nut allergy. As an all-in-one power booster, almonds provide many health advantages. Almonds are a natural supply of B vitamins as well as other vitamins and minerals. Tryptophan, an enzyme also contained in turkey which induces drowsiness, is present in almonds. When it comes to almonds, however, they wont cause you to yearn for a nap. These nuts loosen up the muscles and offer a general sense of peace. Your emotional level can often be lifted by simply eating almonds.
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We hope you got insight from reading it, now let’s go back to vickys pumpkin pasta sauce gf df ef sf nf recipe. You can cook vickys pumpkin pasta sauce gf df ef sf nf using 15 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Vickys Pumpkin Pasta Sauce GF DF EF SF NF:
- Use 2 clove garlic, skin left on
- Get 35 grams pine nuts (1/4 cup) or sunflower seeds
- You need 2 tbsp sunflower spread / butter
- You need 1 tbsp finely chopped dried onion
- Provide 220 grams pumpkin puree (1 cup)
- Provide 180 ml coconut cream / heavy cream
- You need 120 ml chicken stock or vegetable stock
- Prepare 25 grams grated parmesan-style cheese (1/4 cup, I use 'Veganic' brand, gf, df, sf, ef)
- You need 1/4 tsp grated nutmeg
- Get 225 grams gluten-free pasta of choice to serve, most dry pastas are also egg free
- Get Pecan Topping
- You need 30 grams pecan nuts, roughly chopped (1/4 cup)
- You need 1 tbsp sunflower spread / butter
- Use 1 1/2 tbsp brown sugar
- Provide 1 pinch ground cinnamon
Steps to make Vickys Pumpkin Pasta Sauce GF DF EF SF NF:
- 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
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