- 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