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
