for the blueberry pasta dough:

1 cup semolina flour
2 tbs. oil
1/2 cup blueberry puree

for the blueberry puree:

1/2 cup blueberries, washed
2 tbs. sugar
juice of 1 lemon
1/4 cup water
dash cinnamon

for the amaretto cream sauce:

1/4 cup soy cream
1 tbs. powdered sugar
1 cap full almond flavor
3 tbs. amaretto

1. Make the blueberry sauce/puree first, as you need some to make the pasta.

2. Place the blueberries in a saucepan, cover with water, add the sugar lemon juice and cinnamon and cook over a medium heat.

3. Once the berries have slightly popped, take out 1/2 of the sauce and berries to use for the pasta. Mash with a fork or puree with a blender.

4. Using a food processor make the pasta dough so that it forms a solid ball.

5. Roll the dough out on a lightly floured surface and cut the tagliatelle shaped strips, or wind through a pasta machine.

6. Let the pasta dough dry while you make the amaretto sauce.

7. Mix the ingredients for the amaretto sauce together for a creamy smooth sauce.

8. Cook the pasta in boiling water until al dente…it will only take 3-4 minutes if the pasta is fresh.

9. Serve the pasta with the amaretto sauce and the blueberry sauce.