Cook the caserecce as indicated on the package in salted water.
Heat the plant-based cream for a few minutes and add the blueberries.
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.
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
