Pasta with Berry Cream Sauce

Ingredients

• 250 g small tube-shaped pasta (e.g., short rigatoni)
• 1 pinch salt
• 1 tbsp sugar
• 1 piece untreated lemon zest
• 1 tsp grape seed oil
• 400 g fresh berries (e.g., blackberries and blueberries)
• 100 g yogurt
• 2 tbsp vanilla sugar
• 1 tbsp Lemon Juice
• 150 ml whipping cream

Instructions

1. 1.

   Cook the pasta in boiling water with salt, sugar, and lemon zest until al dente.

2. 2.

   Rinse the berries, if necessary, rinse them and let them drain. Whisk the yogurt with vanilla sugar and lemon juice until smooth. Beat the cream to half‑firm consistency and fold it into the yogurt mixture.

3. 3.

   Drain the pasta, remove the lemon zest, drizzle the oil over it, allow it to cool slightly, and divide among bowls.

4. 4.

   Sprinkle the berries on top and drizzle with the cream sauce before serving.