Yuchi Blackberry Pasta

Yuchi Blackberry Pasta is a vibrant and delightful dish that combines the earthy flavors of almond flour pasta with the sweetness of fresh blackberries, creating a unique culinary experience. This Paleo-inspired recipe is not only visually stunning but also packed with nutrients, making it a perfect choice for a wholesome meal.

Ingredients

• Almond flour - 1 cup
• Eggs - 2 large
• Salt - 1/2 teaspoon
• Blackberries - 1 cup, fresh
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Spinach - 2 cups, fresh
• Walnuts - 1/4 cup, chopped
• Black pepper - to taste

Steps

1. In a mixing bowl, combine almond flour and salt, then create a well in the center and add the eggs.
2. Mix until a dough forms, then knead for about 3-5 minutes until smooth. Wrap the dough in plastic wrap and let it rest for 10 minutes.
3. While the dough is resting, heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
4. Add fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
5. Roll out the rested dough on a lightly floured surface (using more almond flour if needed) to about 1/8-inch thickness. Cut into your desired pasta shape.
6. Bring a pot of salted water to a boil and cook the pasta for 3-4 minutes until tender. Drain and set aside.
7. In the same skillet, add blackberries and cook over medium heat, gently smashing them with a fork to release their juices, about 2-3 minutes.
8. Combine the cooked pasta with the blackberry mixture, spinach, and chopped walnuts. Toss to coat evenly.
9. Season with black pepper to taste and serve warm.

Nutrition

• Calories: 450
• Protein: 18 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 26 g
• Saturated Fat: 2 g
• Unsaturated Fat: 24 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from blackberries, promoting overall health.
• High in protein and healthy fats from almond flour and walnuts.

Tags