This makes a very nice light dessert or snack.

Blueberry pasta

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.

Blueberry pasta

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.