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

Vickys Pumpkin Pasta Sauce GF DF EF SF NF. Great recipe for Vickys Pumpkin Pasta Sauce GF DF EF SF NF. You can't buy pumpkin pasta sauce over here and I once had something similar in a restaurant and so HAD to try and recreate it at home. I hope you enjoy it as much as I do.

I made pizza for the kids the other day and had half a pan of marinara sauce left over. I also had a bag of bean sprouts in the fridge that needed using so I though, why not combine the two? I came up with a low carb. 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. It's 35 grams of pine nuts (1/4 cup) or sunflower seeds.
3. It's 2 tbsp of sunflower spread / butter.
4. You need 1 tbsp of finely chopped dried onion.
5. You need 220 grams of pumpkin puree (1 cup).
6. It's 180 ml of coconut cream / heavy cream.
7. It's 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. You need of Pecan Topping.
12. It's 30 grams of pecan nuts, roughly chopped (1/4 cup).
13. Prepare 1 tbsp of sunflower spread / butter.
14. It's 1 1/2 tbsp of brown sugar.
15. It's 1 pinch of ground cinnamon.

Vickys Ravioli with Choice of Fillings & Sauces, GF DF EF SF NF You'll never find a packet of filled ravioli ready to eat in a store if you're restricted by a gluten, egg or dairy allergy. I've came up with a few vegan fillings and sauces to go with my gluten and egg-free pasta. See great recipes for Vickys Creamy Garlic Pasta with Roasted Tomatoes GF DF EF SF NF too! Great recipe for Vickys Halloween Savoury Severed Fingers, GF DF EF SF NF.

Vickys Pumpkin Pasta Sauce GF DF EF SF NF instructions

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.

Just a hotdog!. stuck on with sauce or just cut a slice from the hotdog itself and stick it back on the opposite way so the inside is facing out. . Great recipe for Vickys Halloween Spaghetti & Eyeballs (Meatballs) GF DF EF DF NF. There are so many things you can do with this kind of recipe. You can mould all sorts of shapes - how about a rat or a creepy severed foot? Served with the sauce underneath and features made from other.

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