Chocolate Pasta with Caramel and Pecans

An unconventional sweet treat featuring chocolate pasta tossed in a rich, nutty butterscotch sauce with toasted pecans and cream.

Vegetarian Quick Pasta Dessert Sweet Chocolate

Estimated Nutrition

Calories

892.7

kcal / serving

1785.4 kcal total

Carbs

64.3g

per serving

128.5 g total

Fat

69.6g

per serving

139.2 g total

Protein

7.4g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Dark Brown Sugar

Dairy

Unsalted Butter

Softened

100

Double Cream

Plus extra to serve

GrainsCereals

100

Chocolate Pasta

Cocoa or chocolate variety

NutsSeeds

pinch

Salt

For boiling water

Pecans

Roughly broken up

pinch

Salt

For the caramel

Method

Boil a pot of salted water and cook the pasta for two minutes less than the packet instructions.

Toast the broken pecans in a medium non-stick frying pan over medium heat until fragrant.

Remove the pecans to a cold plate.

Stir the butter and sugar in the frying pan until they form a hot, syrupy mixture.

Carefully stir in the cream and let the caramel bubble before adding the pecans and a pinch of salt.

Reserve a small amount of the cooking water before draining the pasta.

Toss the drained pasta into the frying pan with the sauce, adding 15ml to 30ml of pasta water if needed.

Divide the pasta between two bowls and serve with additional double cream if desired.