Caserecce with plant-based cream and blueberries. An easy and quick recipe for a tasty first course suitable for those following a low FODMAP diet. The pasta is dressed with a plant-based cream enriched with fresh blueberries and decorated with fresh mint leaves.
Cook the caserecce as indicated on the package in salted water.
Heat the plant-based cream for a few minutes and add the blueberries.
Toss the drained pasta in the cream and blueberry sauce and plate, decorating with mint leaves.
The chef recommends: you can also use other gluten-free pasta.
Italy
| Energy (kcal) | 104.02 |
| Carbohydrates (g) | 1.48 |
| of which Sugars (g) | 1.48 |
| Fat (g) | 10.48 |
| of which Saturates (g) | 6.09 |
| Protein (g) | 0.97 |
| Fiber (g) | 0.22 |
| Sale (g) | 0.01 |
