Fusilli com Molho de Pimentão

Fusilli com Molho de Pimentão is a vibrant Brazilian pasta dish featuring a creamy, dairy-free sauce made from roasted bell peppers and spices. This delightful meal is not only rich in flavor but also packed with nutrients, making it a wholesome choice for any dinner table.

Ingredients

• Fusilli pasta - 160 grams
• Red bell pepper - 1 medium (150 grams)
• Yellow bell pepper - 1 medium (150 grams)
• Garlic - 2 cloves, minced
• Onion - 1 small, chopped
• Olive oil - 2 tablespoons
• Vegetable broth - 200 ml
• Nutritional yeast - 2 tablespoons
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Fresh basil - a handful, chopped
• Pine nuts - 30 grams (optional, for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the red and yellow bell peppers in half, remove seeds and membranes, and place them on a baking sheet skin-side up.
3. Drizzle the bell peppers with 1 tablespoon of olive oil and roast in the oven for about 20 minutes or until the skins are blistered and charred.
4. While the peppers are roasting, cook the fusilli pasta according to the package instructions in salted water until al dente. Drain and set aside.
5. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 5 minutes.
6. Once the bell peppers are roasted, remove them from the oven and let them cool for a few minutes. Peel off the skins and chop the peppers.
7. Add the roasted peppers to the skillet with the onions and garlic, along with the vegetable broth, nutritional yeast, salt, and black pepper. Stir to combine and let simmer for 5 minutes.
8. Use an immersion blender (or transfer to a blender) to blend the sauce until smooth and creamy.
9. Add the cooked fusilli to the sauce, tossing to coat the pasta evenly.
10. Serve hot, garnished with fresh basil and toasted pine nuts if desired.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 550 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from bell peppers, which support immune function and skin health.
• High in fiber from the whole grain pasta and vegetables, promoting digestive health.

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