fbpx

Nutella Pasta Pie

CRQ Spaghetti, Nutella Pasta Pie (1)
Share on twitter
Share on facebook
Share on pinterest
Share on email

Enjoy this pasta dish @_justbeetit. We used Ancient Harvest Corn, Brown Rice and Quinoa gluten free spaghetti pasta to make this dish.

Ingredients

1 ½ cups blanched hazelnuts
¾ cup sugar
2-3 chopped dates
Zest of 1 orange
1 tbsp cocoa/cacao powder
6 tbsp rum
1 box Ancient Harvest Corn, Brown Rice and Quinoa gluten free spaghetti pasta
4 tbsp butter
Powdered sugar

Directions

Preheat oven to 400F.
Blend blanched hazelnuts and sugar together until you form a flour-like consistency.
Add chopped dates, zest of 1 orange, cocoa/cacao powder, and rum and blend.
Cook 1 box of Ancient Harvest Corn, Brown Rice & Quinoa spaghetti according to package directions when al dente, drain and add back into pot and mix with butter.
Add hazelnut mixture to the pasta and coat (this will low-key look like Bolognese but, you know, it’s not).
Add pasta-hazelnut mixture to a pie crust (homemade or store bought) and spread into a nice even layer.
Bake for 15 minutes covered with aluminum foil, then bake 20 minutes uncovered.
Carefully remove from oven, top with powdered sugar and serve.

If you want to go really crazy, throw some whipped cream on there and thank me later!