Vickys Pumpkin Pasta Sauce

1. 1

   Start cooking your pasta in a large pan of boiling, salted water according to the package directions

2. 2

   Put the garlic in a small, dry frying pan over a medium-low heat.

3. 3

   When the garlic starts to colour add in the pine nuts and toast them until turning golden

4. 4

   Remove the garlic and pour the pine nuts into a larger, cold frying pan with the butter and dried onions.

5. 5

   Peel the garlic, finely mince it and add it to the pan.

6. 6

   Heat on low until the butter is just melted, then add the pumpkin puree and stir to combine

7. 7

   Place the mixture in a blender and blitz until smooth.

8. 8

   Pour back into the frying pan over a medium-low heat and add the cream, chicken stock, parmesan and nutmeg.

9. 9

   Stir well to combine and heat.

10. 10

    Add salt to taste

11. 11

    Put the chopped pecan nuts into the smaller frying pan over a low heat and warm through.

12. 12

    Add the butter and stir in until melted.

13. 13

    Add the brown sugar and cinnamon.

14. 14

    Stir a few times and spread out on parchment paper to cool a bit

15. 15

    To serve, drain the pasta when ready and add to the sauce.

16. 16

    Toss together and when plated, sprinkle some of the candied nuts on top

* Per serving · 4 servings · Values may vary.