Sweet Almond Pasta Pie

by

Tenina Holder

Posted April 5, 2022 (Last updated April 5, 2022)

Serves

6

Total Time

55mins

Calories

401

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

recipe-image
    Ingredients

  • Lemon icon
    Lemon2zest of
  • Tangerine icon
    Tangerine1zest of
  • Pistachios icon
    Pistachios50 gshelled
  • Water icon
    Wateras needed
  • Ditalini pasta icon
    Ditalini pasta150 g
  • Salt icon
    Saltas needed
  • Currants icon
    Currants100 g
  • Golden caster sugar icon
    Golden caster sugar100 g
  • Almond milk icon
    Almond milk500 g
  • Butter icon
    Butter50 g
  • Ground cinnamon icon
    Ground cinnamon½ teaspoon
  • Pistachios icon
    Pistachios50 g
  • Slivered almonds icon
    Slivered almonds50 g
  • Rum icon
    Rum1 dash
    Method

  • 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

Make this recipe in the Fresco Recipes App

Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
Black phone showing Top Rated recipes from the Fresco Recipes app.

© 2023 Fresco