Aletria, is a Portuguese dessert made with angel hair pasta. This recipe is my vegan version of the traditional one.
Hope you try my recipe of vegan Sweet Pasta with spices.
- 250g Vermicelli/ angel hair pasta
- 1l any vegetable milk
- peel of 1 small lemon (just yellow part)
- 150g of dark sugar
- 4 cardamoms
- 3 Indian Carnations
- 1/2 anise flower
- 1 pinch of nutmeg
- 1 stick of cinnamon
- cinnamon powder or sesame seeds (to decorate)
- pinch of curcuma to give yellow color
In a saucepan, pour the milk, lemon peel, sugar and all the spices over low medium heat and let it simmer for 3 to 5 minutes.
Then add the angel hair pasta and let it cook for about 3 minutes, stirring constantly.
Add more sugar or milk if needed.
Remove the lemon peel and spices and pour it on a dish to serve.
Cover with cinnamon powder or sesame seeds.
PT:
- 250g de aletria
- 1l de leite vegetal à escolha
- casca de 1 limão pequeno (só parte amarela)
- 150 g de açúcar amarelo
- 4 cardamomos
- 3 cravos da india
- 1/2 flor de anis
- 1 pitada de noz moscada
- 1 pau de canela
- canela em pó (para decorar)
- pitada de curcuma para dar cor amarela (opcional)
Levar o leite ao lume com as cascas de limão, especiarias e açúcar e deixar ferver em lume brando por 3 a 5 minutos. Adicionar a massa, e deixar cozer cerca de 3 minutos, mexendo sempre.
Adicionar mais leite e açúcar se necessário.
Retirar as cascas de limão e as especiarias, transferir para uma travessa e polvilhar com canela.
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Looks so yummy… and somehow I feel I’ve had this dish somewhere in India too…
Yummi!! Tenho que exprimentar..
Nunca pensei que viesse adaptar-me ao sabor da curcuma!! 😀
Partilhei esta deliciosa receita <3
Ana, what an interesting recipe. Should the dish be soupy or firmish?
This is a vegan version of a traditional Portuguese recipe and people do it to taste. I personally like the pasta to be “al dente” and for it to be more soupy 🙂 and I also love to eat it when still hot.