This makes a very nice light dessert or snack.

Serving Size: 4

Ingredients:

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

Directions:

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.

Notes:

It can be made non-alcoholic by omitting the amaretto and using almond flavor instead.

Attached Files:

• MacGourmet recipe file

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