Vickys Pumpkin Pasta Sauce Recipe

Name: Vickys Pumpkin Pasta Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 clove garlic, skin left on; 35 grams pine nuts (1/4 cup); 2 tbsp sunflower spread / butter; 1 tbsp finely chopped dried onion; 220 grams pumpkin puree (1 cup); 180 ml coconut cream / heavy cream; 120 ml chicken stock or vegetable stock; 25 grams grated parmesan-style cheese (1/4 cup, I use 'Veganic' brand, gf, df, sf, ef); 1/4 tsp grated nutmeg; 225 grams gluten-free pasta of choice to serve, most dry pastas are also egg free; 30 grams pecan nuts, roughly chopped (1/4 cup); 1 tbsp sunflower spread / butter; 1 1/2 tbsp brown sugar; 1 pinch ground cinnamon

Servings: persons

2 clove garlic, skin left on
35 grams pine nuts (1/4 cup)
2 tbsp sunflower spread / butter
1 tbsp finely chopped dried onion
220 grams pumpkin puree (1 cup)
180 ml coconut cream / heavy cream
120 ml chicken stock or vegetable stock
25 grams grated parmesan-style cheese (1/4 cup, I use 'Veganic' brand, gf, df, sf, ef)
1/4 tsp grated nutmeg
225 grams gluten-free pasta of choice to serve, most dry pastas are also egg free
30 grams pecan nuts, roughly chopped (1/4 cup)
1 tbsp sunflower spread / butter
1 1/2 tbsp brown sugar
1 pinch ground cinnamon

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.
3
When the garlic starts to colour add in the pine nuts and toast them until turning golden
4
Remove the garlic and pour the pine nuts into a larger, cold frying pan with the butter and dried onions.
5
Peel the garlic, finely mince it and add it to the pan.
6
Heat on low until the butter is just melted, then add the pumpkin puree and stir to combine
7
Place the mixture in a blender and blitz until smooth.
8
Pour back into the frying pan over a medium-low heat and add the cream, chicken stock, parmesan and nutmeg.
9
Stir well to combine and heat.
10
Add salt to taste
11
Put the chopped pecan nuts into the smaller frying pan over a low heat and warm through.
12
Add the butter and stir in until melted.
13
Add the brown sugar and cinnamon.
14
Stir a few times and spread out on parchment paper to cool a bit
15
To serve, drain the pasta when ready and add to the sauce.
16
Toss together and when plated, sprinkle some of the candied nuts on top

704

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 clove garlic, skin left on, 35 grams pine nuts (1/4 cup), 2 tbsp sunflower spread / butter, 1 tbsp finely chopped dried onion, and more.

Yes, Vickys Pumpkin Pasta Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vickys Pumpkin Pasta Sauce

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