Macarrão ao Molho de Ervilha

Macarrão ao Molho de Ervilha is a delightful Brazilian pasta dish featuring a creamy pea sauce that is both comforting and nutritious. This gluten-free recipe is perfect for a quick meal and bursts with vibrant flavors.

Ingredients

• Gluten-free pasta - 150 grams
• Frozen peas - 200 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, chopped
• Vegetable broth - 250 ml
• Coconut milk - 100 ml
• Parmesan cheese - 30 grams, grated (optional)
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Bring a pot of salted water to a boil and cook the gluten-free pasta according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.
3. Add the frozen peas to the skillet and cook for another 5 minutes until they are heated through.
4. Pour in the vegetable broth and bring the mixture to a simmer. Cook for 5-7 minutes until the peas are tender.
5. Using an immersion blender or a regular blender, puree the pea mixture until smooth. If using a regular blender, be cautious with hot liquids.
6. Stir in the coconut milk and season with salt and black pepper to taste. Heat the sauce gently until warmed through.
7. Combine the cooked pasta with the pea sauce, mixing well to ensure the pasta is coated.
8. Serve immediately, garnished with grated Parmesan cheese and fresh parsley.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 5 mg
• Total Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from peas, supporting muscle health.
• High in fiber, which aids digestion and promotes satiety.

Tags