Sea Buckthorn Noodles with Raspberry Sauce …

5 from 8 votes
Total Time 15 mins
Course Dinner
Cuisine European
Servings 1 people
Calories 235 kcal


  • 250 Milliliters Sea buckthorn - nectar
  • 50 g Tagliatelle
  • 50 g Frozen raspberries
  • 1 tablespoon Powdered sugar


  • Sea buckthorn - bring nectar to a boil. Cook the tagliatelle in it until firm to the bite.
  • Bring the raspberries to the boil briefly with powdered sugar. Simmer for 3 minutes on a low flame. Let cool down a little and strain through a sieve.
  • Put the pasta on a plate. Spread the raspberry sauce over it.


Serving: 100gCalories: 235kcalCarbohydrates: 50.2gProtein: 5.5gFat: 0.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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