Pumpkin Sauce with Gorgonzola and Cashew Nuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g pasta (e.. fussili)
- Salt water
- 4 tablespoon oil
- 1 clove garlic
- 1 small onion (s)
- 0.5 ½ pumpkin (se) (Hokkaido)
- 40 ml white wine, dry
- 2 teaspoons vegetable stock
- 125 ml water
- 1 pinch (s) ginger powder
- 100 g Goronzola
- 150 ml cream
- 1 pinch (s) salt and pepper
- some cashews
Print Recipe
Pin Recipe Instructions
- Put on the salted water for the pasta and prepare the pasta as usual. Core, peel and cut the pumpkin into small cubes. Peel the onion and garlic, also dice the onion and chop the garlic as well as possible (it is best to press through a garlic press).
- Put the oil in a pan and heat it up. Add the onion and garlic and sauté until the onion is translucent. Then add the pumpkin cubes and fry for a good 5 minutes. Deglaze with the white wine and simmer for about 5 minutes.
- Then dissolve the stock powder in the water and add to the pan together with the ginger powder. Let simmer for another 10 minutes.
- In the meantime, cut the gorgonzola into small pieces and stir in until it is completely melted. Finally, add the cream to the pan, bring to the boil again and season with salt and pepper.
- Arrange on the plate with pasta. Before serving, chop up the cashew nuts and pour them over the dish.
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