Decadent Dark Chocolate Linguine is exactly like it sounds. Cinnamon & sugar & a sweet indulgence of the taste buds. Perfect noms for Netflix & chill.
Decadent Dark Chocolate Linguine is a great dish to serve at a romantic dinner for two. Go full out and cook it together naked! Lol, just watch out for the boiling water. Pop open the champagne and cut up some strawberries to go on the side. Whipped cream can also be utilised. (wink wink nudge nudge say no more).
I used Pappardelles Dark Chocolate Linguine & Alessi Vinegar Balsamic Raspberry. Trader Joe’s has the Alessi in a 3 pack that includes a chocolate and a ginger. Either one of those could be used for this recipe.
If you are put off by vinegar, I suggest giving the Alessi another try. This rich aged balsamic vinegar is bursting with the natural flavor of fresh, ripe raspberries. A perfect mixture of sweet and tart. Quite frankly, this vinegar is so good I want to drink it right out of the bottle! The aroma alone is enough to make me want to guzzle it down. I use it on all kinds of salads, for marinades, & for adding to roasted root vegetables.
I’ve seen recipes that use skim milk, but for the love of all that is holy, use a whole unhomogenized milk. Milk may do a body good, but homogenized tastes icky (to me at least). When you buy homogenized milk, you’re buying a whole food that isn’t whole — it’s had it’s fat removed, evened out, and injected back into it in an amount less than what appears in nature. For the most part I use unsweetened coconut soy milk. I’ve tried almond and cashew milk which I find a bit odd.
Decadent Dark Chocolate Linguine is pretty fast and simple to put together. There is plenty of room to get creative with it. I paint when I can and the creative force that drives art can be applied to culinary endeavors.
In the realm of philosophy there is much debate as to the importance of food as an art form. Questions arise in defining art, the nature of an artwork and whether or not food can be considered art. The answers to these questions are complex and relate to human emotion. Food is an important part of everyday life and the emotional role that it plays in informing our reactions to what we eat makes it essential to consider food art just as we would art that is evaluated with any of the other senses.
There are two necessary components to art. The first is human emotion; it is in fact the basis of why art exists. Food ties closely into art because of the close cultural connections that we make with what we eat. The feelings of nostalgia, security, closeness, and comfort brought about by a meal are sufficient to make food art so long as it meets the second criterion which is intent. There must be some attention to detail in the preparation. This ties into the definition of art, if the preparation is not an expression by the preparer but is simply incidental the basic criteria for art is not met. So can food be considered art? If it meets these criteria, yes.
- 8 Oz. chocolate linguine
- 1½ cups light coconut milk
- 2 Tbsp. butter
- 2 Tbsp. arrowroot powder
- ¼ cup unsweetened cocoa powder
- ¼ cup sugar
- ½ Tsp. cinnamon
- 1 Tbsp. cinnamon agave nectar
- ½ cup macadamia nuts - chopped
- Drizzle generously raspberry balsamic vinaigrette
- In a large pot, bring water to boil, add pasta, cook 10 - 12 minutes or until done
- Combine ½ cup of coconut milk & arrowroot powder in saucepan
- Stir until smooth
- Add cocoa, nectar, sugar, cinnamon, and .remaining milk
- Cook one minute or until sauce has thickened
- In a dry pan toast macadamia nuts - about 3 minutes - turn often
- Add butter to pasta then stir in the sauce
- Top with nuts and vinaigrette