Macarrão com Molho de Abóbora

Macarrão com Molho de Abóbora is a delightful Brazilian pasta dish featuring a creamy pumpkin sauce that brings a touch of autumn to your plate. This gluten-free recipe is both comforting and nutritious, making it a perfect meal for any occasion.

Ingredients

• Gluten-free pasta - 200 grams
• Pumpkin (cubed) - 300 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Onion (chopped) - 1 small
• Vegetable broth - 250 milliliters
• Nutmeg (ground) - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (grated) - 40 grams
• Fresh basil leaves - for garnish

Steps

1. Bring a large pot of salted water to a boil and cook the gluten-free pasta according to 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.
3. Add the cubed pumpkin to the skillet and cook for about 5 minutes, stirring occasionally.
4. Pour in the vegetable broth, then cover and simmer for about 15 minutes, or until the pumpkin is tender.
5. Once cooked, use an immersion blender to puree the pumpkin mixture until smooth. If you don't have an immersion blender, carefully transfer the mixture to a regular blender and blend until smooth.
6. Stir in the nutmeg, salt, and black pepper to taste, adjusting seasoning as needed.
7. Add the cooked pasta to the pumpkin sauce, tossing to combine and heat through.
8. Serve the pasta in bowls, topped with grated Parmesan cheese and fresh basil leaves.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 70 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Pumpkin is rich in vitamins A and C, which are essential for immune health.
• Gluten-free pasta provides a suitable option for those with gluten intolerance, ensuring everyone can enjoy a delicious meal.

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