Pasta with vanilla and walnut sauce

Name: Pasta with vanilla and walnut sauce - Niculina M.
Ingredients: 100; 150 g pasta (I used Hutton shells) 1 cup milk 3 tablespoons sugar 1 tablespoon starch 1 teaspoon vanilla extract grated lemon zest 4; 5 tablespoons ground walnuts 1 teaspoon butter + for greasing the dish 1 teaspoon cappuccino

Pasta/Pizza - Pasta with vanilla and walnut sauce by Niculina M. - Recipia

I have made this pasta recipe with vanilla sauce and nuts several times, especially when I crave something sweet and quick, but not too sophisticated. It's the kind of dessert I prepare with simple ingredients that I usually have at home. I usually use small shells as the type of pasta, but other shapes work too. It's not a cake, but it's good both warm and cold. Quick Info Total time: 35-40 minutes Preparation: 10 minutes Cooking: 20-25 minutes (including oven) Servings: 2-3 Difficulty: easy Recipe type: pasta dessert, suitable for ordinary days or when you need something quick Ingredients 100-150 g small pasta (preferably shells or another small shape) 1 cup milk 3 tablespoons sugar 1 tablespoon cornstarch 1 teaspoon vanilla extract Zest of one lemon 4-5 tablespoons ground nuts 1 teaspoon butter (plus a little more for greasing the dish) 1 teaspoon instant cappuccino Preparation Method 1. Boil the pasta. Fill a pot with water and add a pinch of salt. When the water boils, add the pasta and cook for 8 minutes or until al dente. Drain well and set aside. 2. Prepare the vanilla sauce while the pasta is boiling. In a bowl, mix the sugar with the cornstarch, vanilla extract, and a few tablespoons of cold milk. Stir vigorously to avoid lumps of cornstarch. 3. Put the rest of the milk in a small saucepan over medium heat. When the milk begins to boil, reduce the heat to low and pour in the cornstarch mixture, stirring continuously. Let it simmer, stirring, until it boils gently 3-4 times and thickens (a few minutes). 4. Remove the sauce from the heat. Add 1 teaspoon of butter and stir until melted. 5. Place the hot pasta over the vanilla sauce. Add the lemon zest and mix well. 6. Grease a small ceramic (or Pyrex) dish with a little butter. Sprinkle 2 tablespoons of ground nuts on the bottom. 7. Pour the pasta mixture with sauce into the dish. On top, sprinkle the remaining ground nuts and 1 teaspoon of instant cappuccino. 8. Place the dish in the oven at medium temperature (about 180°C) for 20 minutes. 9. Remove the dish from the oven. Let the dessert cool before portioning. It can be served warm or cold. I prefer the cold version. Why I make the recipe often It's simple and doesn't require hard-to-find ingredients. It fits when I need something sweet quickly without spending much time in the kitchen. I also like it because it can be made in small quantities or doubled for more people. It stays good even after a few hours in the fridge. Tips and Variations Tips Don't let the cornstarch sit in the milk for long before putting it on the heat; stir it immediately so it doesn't harden. The instant cappuccino adds extra flavor, but if you don't have it or don't want it, you can skip it. Substitutions You can use any type of small pasta, not just shells. If you don't have cornstarch, you can try using flour, but the sauce won't be as smooth. Instead of vanilla extract, vanilla sugar works too. Nuts can be replaced with ground hazelnuts if you prefer. Variations You can add raisins or pieces of candied fruit to the mixture if you like. If you want a stronger lemon flavor, increase the amount of lemon zest slightly. Serving Ideas I prefer it cold, straight from the fridge. It can be served plain or with a bit of powdered sugar on top. You can add a little whipped cream if you want something more substantial. Frequently Asked Questions Can I make the dessert with gluten-free pasta? Yes, you can use gluten-free pasta, just check the cooking times on the package instructions. What kind of pasta works best? Small pasta like shells or snails works well because they absorb the sauce. I do not recommend very large or long pasta. Can the sauce be made with flour instead of cornstarch? Yes, but the texture will be a bit thicker and less smooth than with cornstarch. Use the same amount. How long can I keep the dessert in the fridge? It keeps well for 1-2 days in the fridge, covered. The sauce will thicken a bit, but the taste remains good. Nutritional Values Estimate (for 1 serving out of 3): Calories: approximately 300-350 kcal Carbohydrates: 45-50 g Protein: 7-9 g Fats: 10-12 g Values may vary depending on the type of pasta, fat percentage in the milk, and the exact amount of nuts. Storage and Reheating It can be stored in the fridge, covered, for 1-2 days. If you want to eat it warm, you can reheat it gently in the microwave or for a few minutes in the oven. I prefer it cold; the sauce's texture holds up better that way. If left longer, the pasta may absorb more of the sauce and firm up a bit, but it doesn't significantly affect the taste.

Pasta with vanilla and walnut sauce

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