Fusilli de Abóbora

Fusilli de Abóbora is a delightful Paleo Brazilian pasta dish that showcases the natural sweetness of pumpkin combined with the nutty flavor of almond flour. This vibrant dish is not only gluten-free but also packed with nutrients and a burst of flavor.

Ingredients

• Pumpkin puree - 200 grams
• Almond flour - 100 grams
• Egg - 1 large
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Fresh basil - 10 grams, chopped
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Parmesan cheese (optional) - 20 grams, grated

Steps

1. In a mixing bowl, combine the pumpkin puree, almond flour, egg, olive oil, salt, and black pepper until a dough forms.
2. Knead the dough on a lightly floured surface (using almond flour) for about 2-3 minutes until smooth.
3. Roll out the dough to about 1/4 inch thickness and cut into fusilli shapes (or use a spiralizer for a more traditional look).
4. Bring a pot of salted water to a boil and carefully add the fusilli. Cook for 4-5 minutes until they float to the surface.
5. Meanwhile, heat a pan over medium heat and sauté the minced garlic in olive oil until fragrant, about 1 minute.
6. Add the cooked fusilli to the pan along with fresh basil and toss to combine. Cook for an additional 1-2 minutes.
7. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 186 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from pumpkin, supporting immune health.
• High in healthy fats from almond flour, beneficial for heart health.

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