This makes a very nice light dessert or snack.
Serving Size: 4
for the blueberry pasta dough:
- 1 cup semolina flour
- 2 tbs. oil
- 1/2 cup blueberry puree
- for the blueberry puree:
- 100 grams blueberries, washed
- 2 tbs. sugar
- juice of 1 lemon
- 1/4 cup water
- dash cinnamon
for the amaretto cream sauce
- 1/4 cup soy cream
- 1 tbs. powdered sugar
- 1 cap full almond flavor
- 3 tbs. amaretto
Make the blueberry sauce/puree first, as you need some to make the pasta.
Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat.
Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with a blender.
Using a food processor make the pasta dough so that it forms a solid ball.
Roll the dough out on a lightly floured surface and cut the tagliatelle shaped strips, or wind through a pasta machine.
Let the pasta dough dry while you make the amaretto sauce.
Mix the ingredients for the amaretto sauce together for a creamy smooth sauce.
Cook the pasta in boiling water until al dente…it will only take 3-4 minutes if the pasta is fresh.
Serve the pasta with the amaretto sauce and the blueberry sauce.
It can be made non-alcoholic by omitting the amaretto and using almond flavor instead.