Fusilli ao Molho de Amendoim

Fusilli ao Molho de Amendoim is a creamy and flavorful vegan pasta dish that combines the nutty richness of peanut sauce with the delightful twist of fusilli pasta. This Brazilian-inspired recipe is both satisfying and nutritious, perfect for a quick weeknight dinner.

Ingredients

• Fusilli pasta - 200 grams
• Peanut butter (natural, unsweetened) - 100 grams
• Soy sauce - 2 tablespoons
• Coconut milk - 200 ml
• Garlic (minced) - 2 cloves
• Fresh ginger (grated) - 1 teaspoon
• Lime juice - 1 tablespoon
• Maple syrup - 1 tablespoon
• Chili flakes - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Chopped cilantro - for garnish

Steps

1. Bring a large pot of salted water to a boil, add the fusilli pasta, and cook according to package instructions until al dente. Drain and set aside.
2. In a medium saucepan over medium heat, add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
3. Stir in the peanut butter, soy sauce, coconut milk, lime juice, maple syrup, and chili flakes. Mix well until the sauce is smooth and heated through.
4. Add the cooked fusilli to the sauce, tossing to coat evenly. Season with salt and black pepper to taste.
5. Serve hot, garnished with chopped cilantro.

Nutrition

• Calories: 550
• Protein: 16 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 24 g
• Saturated Fat: 4 g
• Unsaturated Fat: 18 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from peanut butter.
• Contains healthy fats that support heart health.

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