Fusilli de Batata

Fusilli de Batata is a delightful gluten-free Brazilian pasta made from sweet potatoes, offering a unique twist on traditional pasta dishes. Its vibrant color and texture, paired with a fresh herb sauce, make it both visually appealing and deliciously nutritious.

Ingredients

• Sweet potatoes - 300 grams
• Rice flour - 100 grams
• Tapioca flour - 50 grams
• Egg - 1 large
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Fresh basil - 1/4 cup, chopped
• Parmesan cheese - 30 grams, grated
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Water - as needed for dough consistency

Steps

1. Peel and chop the sweet potatoes into small cubes. Boil them in salted water until tender, about 15 minutes. Drain and let cool slightly.
2. In a mixing bowl, mash the boiled sweet potatoes until smooth. Add rice flour, tapioca flour, egg, olive oil, salt, and black pepper. Mix until a dough forms, adding water gradually if necessary to achieve a workable consistency.
3. Divide the dough into small portions and roll each into thin ropes. Cut the ropes into 2-3 cm pieces to form fusilli shapes, twisting them with a fork for texture.
4. In a large pot, bring salted water to a boil. Cook the fusilli for about 5-7 minutes or until they float to the surface, indicating they are done. Drain and set aside.
5. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add fresh basil and toss to combine.
6. Add the cooked fusilli to the skillet, gently tossing to coat with the garlic and basil mixture. Serve hot, garnished with grated Parmesan cheese.

Nutrition

• Calories: 320
• Protein: 8 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, which support immune health.
• Gluten-free and packed with fiber, making it suitable for those with gluten sensitivities.

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