Sweet Almond Pasta Pie
Serves
6
Total Time
55mins
Calories
409
Who knew? I did my research and apparently, the Romans knew. This pasta dessert is completely amazing. The team all agreed. It was gone in a flash!
Serve with cream or ice cream to taste
- Lemon2zest of
- Tangerine1zest of
- Pistachios50 gshelled
- Wateras needed
- Ditalini pasta150 g
- Saltas needed
- Currants100 g
- Golden caster sugar100 g
- Almond milk500 g
- Butter50 g
- Ground cinnamon½ teaspoon
- Pistachios50 g
- Slivered almonds50 g
- Rum1 dash
Ingredients
- 1. Place the pasta into the Thermomix bowl with enough water to cover it
- 2. Boil 8 min/100°C/Reverse/speed 1
- 3. Drain water off and leave pasta in the bowl
- 4. Add lemon, currants, golden caster sugar, almond milk, butter, ground cinnamon and tangerine to the TM5 bowl
- 5. Cook 4 min, 100°C, reverse speed 1
- 6. Pre-heat oven - 180°C
- 7. Grease a clean baking dish generously
- 8. Add pistachios, almond milk, slivered almonds and pistachios to the TM5 bowl
- 9. Stir
- 10. Tip into the prepared baking dish
- 11. Bake until light golden - approx 35 min, 180°C
- 12. Immediately pour a good dash of rum onto the hot top of the pie
- 13. Serve
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
