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Cinnamon Fettuccine with Apple and Cinnamon Sauce

A lovely autumn pudding, delicious served with cream. Ground mixed spice makes a good alternative to cinnamon.

Image of Cinnamon Fettuccine with Apple and Cinnamon Sauce

⅔ quantity Pasta Dough, (omitting the salt and adding 2tsp ground cinnamon to the flour)

For The Sauce:

450g/1lb dessert apples, peeled, cored and sliced
Finely grated zest of 1 lemon
¼ tsp ground cinnamon
45ml/3tbsp water, plus 150ml/¼pt
25g/1oz soft light brown sugar
75g/3oz sultanas
15g/½oz butter, plus a little extra
2tsp arrowroot blended with 10ml/2tsp cold water
Flour, to dredge
Dash of sunflower oil


Serves: 6


Keep the pasta dough wrapped in clingfilm to prevent it from drying out and set aside.

To make the sauce, put the apples into a saucepan with the lemon zest, cinnamon and 45ml/3tbsp water. Cover and cook gently until the apples have softened. Remove about half of the apple slices from the saucepan and set aside. Place the remaining apples in a food processor or blender and purée until smooth.

Return the purée to the saucepan and stir in the reserved apples, sugar, sultanas, 15g/ ½oz butter, arrowroot mixture and 150ml/¼pt water. Cook for about 5 minutes, stirring constantly, until bubbling and thickened. Set aside.

To make the fettuccine, roll out the pasta dough very thinly on a floured surface. Lightly dredge with flour, then roll up and use a sharp knife to cut the dough into ½cm/¼inch wide slices. Shake out the noodles as they are cut and pile them on a floured baking tray.

To cook the fettuccine, bring a large saucepan of water to the boil and add the pasta with a dash of sunflower oil. Cook for about 3 minutes, stirring occasionally, until tender.

Meanwhile, reheat the sauce. Drain the fettuccine and toss with a little extra butter. Stir in the sauce and serve on warmed individual plates.

For a special occasion sprinkle each plate of pasta with a little calvados or rum before serving.

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