Preparation time: 10΄
Cooking time: 8’ – 9’
For 2 persons
Ingredients
250g spaghetti
200g pumpkin
½ onion
80g cashews
3 tbsp. olive oil
70g white wine
200g Vegan Mayo Sauce KYKNOS
1 spoon oregano (finely chopped)
1 spoon thyme (finely chopped)
Salt
Freshly ground pepper
Preparation
On a cutting board, with a sharp knife, cut the pumpkin into thin sticks and chop the onion. Place a pot of salted water over high heat and cook the spaghetti until al dente. Place a deep non-stick pan on a high heat to heat well and add the olive oil.
Sauté the pumpkin together with the onion for 3-4 minutes, sprinkling salt and freshly ground pepper.
Add the cashews, coarsely broken, to the pan and continue sauteing for another 1-2 minutes.
Deglaze with the white wine, let it evaporate, add the spaghetti, remove the pan from the heat, add the Vegan Mayo Sauce KYKNOS along with the chopped herbs and mix well until the pasta thickens.
Serve on large, individual plates with scattered spoonfuls of mayonnaise on top and some freshly ground pepper.