Vickys Pumpkin Pasta Sauce GF DF EF SF NF

Name: Vickys Pumpkin Pasta Sauce GF DF EF SF NF
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 clove garlic, skin left on; 35 grams pine nuts (1/4 cup) or sunflower seeds; 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

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

So delicious! 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. The caramelised pecan topping is delicious!

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

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Ingredients

15 mins

4 servings

2 clovegarlic, skin left on
35 gramspine nuts (1/4 cup) or sunflower seeds
2 tbspsunflower spread / butter
1 tbspfinely chopped dried onion
220 gramspumpkin puree (1 cup)
180 mlcoconut cream / heavy cream
120 mlchicken stock or vegetable stock
25 gramsgrated parmesan-style cheese (1/4 cup, I use 'Veganic' brand, gf, df, sf, ef)
1/4 tspgrated nutmeg
225 gramsgluten-free pasta of choice to serve, most dry pastas are also egg free
Pecan Topping
30 gramspecan nuts, roughly chopped (1/4 cup)
1 tbspsunflower spread / butter
1 1/2 tbspbrown sugar
1 pinchground cinnamon

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Steps

15 mins

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

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on September 01, 2014 07:02

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!