Chocolate & Raspberry Pasta Dessert

Who has ever eaten pasta as a dessert?


No one is probably blogging over Christmas so I thought I would sneak this recipe in; it was an experiment and I’m not sure if I would do it again but I just had to tell you about it.

Who would ever think of serving pasta for dessert!. Well if you love pasta and you love dessert this may be something you give a try sometime.

On our last day in Seattle this past summer we spent the morning and part of the afternoon walking through Pike’s Market. There were so many seafood vendors in the market and it just made me want to buy some fish/crab and take it home to cook but we had no kitchen in our hotel so all I could do was drool. There were fruit and flower vendors and all kinds of food related products that are just begging me to buy them.

I love buying pastas from different areas of the country. This one comes from Colorado but is sold in over 200 farmer’s markets around the country. I’m standing there looking at their beautiful pasta and eyed three that I knew I wanted to buy and come up with a blog for them and at first I’m thinking no one could get the pasta I had just bought, but then realized after reading their brochure that it can be bought from them online or maybe you could find something locally or in your travels that would work.

The chocolate raspberry pasta really intrigued me because I could not imagine pasta for dessert. But, (my husband says I say BUT way too much) if you think about it a cobbler or pie has flour in the crust and fruit for a filling so this is everything in the pasta and then turned into a dessert. So, I’m thinking, why not. I took a little convincing that it was going to be delicious and in the end bought the chocolate raspberry pasta (two different colors) the Southwestern blend, and the Pappardelle’s Cubano Orzo. So be ready for some pasta recipes this fall because I also bought a bag of maple leaf-shaped pasta while in Canada which will make a really cool fall entrée.

This pasta is a gemelli. Gemelli are not twin tubes twisted around one another, as they may appear to be, but rather a single s-shaped strand twisted into a spiral. Gemelli is also called ‘Unicorn Horns’.

So, don’t be like me when you see an unusual food product and say “no way”. And if you think this sounds interesting order some of the pasta and give it a try. I have to say that after trying the “pasta” dessert, it was different. I wish I had folded the raspberry whipped cream mixture into the pasta because I thought it could have been a little sweeter. All I can say is this was a different type dessert and an experiment for sure.

This recipe probably won’t make it back on my “make” list but like I said, I was intrigued by the idea of pasta for dessert.


Unusual ingredients for a dessert.


Process the powdered sugar and the raspberries.


Using a mesh sieve, strain out the seeds for the sauce.


Cook the pasta according to package instructions. The chocolate pasta retained its color but the raspberry pasta faded.


Fold half of the raspberry sauce into the whipped cream.


Fold half of the raspberry sauce into the cooked and cooled pasta.


Chocolate Raspberry Pasta Dessert
(from Pappardelle’

1 lb. Pappardelle’s Chocolate & Raspberry Gemelli
3 Tbsp. Grand Marnier
1 pt. whipping cream, whipped
10 oz. raspberries + 1 cup raspberries
1/2 c. powdered sugar
2 tsp. lemon juice

Raspberry Sauce: In a blender, add raspberries, powdered sugar and lemon juice. Puree until smooth and combined. Strain the mixture through a fine sieve and set aside.

Combine raspberry sauce and Grand Marnier. Fold whipping cream into mixture. Cook pasta 8-10 minutes and let cool completely. Serve sauce over chilled pasta. (I folded some of the raspberry sauce in with the pasta and put the whipped cream with raspberry puree on top. Garnished with some Chocolate balsamic vinegar and shaved chocolate.

Serves 4-6

You Might Also Like

1 Comment

  • Reply
    Chocolate & Raspberry Pasta Dessert
    December 29, 2014 at 8:49 am

    […] Read more at the original post on Rosemary and the Goat. […]

  • Leave a Reply