Pumpkin sauce with Gorgonzola and cashew nuts

Ingredients for 2 servings:

• 250 g pasta (e.g. fusilli)
• salt water
• 4 tbsp oil
• 1 clove(s) garlic
• 1 small onion(s)
• ½ pumpkin(s) (Hokkaido)
• 40 ml dry white wine
• 2 tsp vegetable broth
• 125 ml water
• 1 pinch of ginger powder
• 100g Gorgonzola
• 150 ml cream
• 1 pinch(s) of salt and pepper
• some cashew nuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian

Boil salted water for the pasta and prepare the pasta as usual. Deseed, peel, and dice the pumpkin. Peel the onion and garlic, dice the onion, and mince the garlic as much as possible (it’s best to press it through a garlic press). Heat the oil in a pan. 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. Dissolve the stock powder in the water and add it to the pan along with the ginger powder. Simmer for another 10 minutes. Meanwhile, finely chop the Gorgonzola and stir in until completely melted. Finally, add the cream to the pan, bring back to a boil briefly, and season to taste with salt and pepper. Serve on a plate with the pasta. Before serving, chop the cashew nuts slightly and sprinkle them over the dish.