Vickys Pumpkin Pasta Sauce

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

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.
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