Macarrão com Molho de Ervilha

Macarrão com Molho de Ervilha is a delightful Brazilian dish featuring gluten-free pasta coated in a creamy pea sauce, creating a comforting and vibrant meal. This dish is perfect for a quick weeknight dinner, bursting with flavors and nutrients.

Ingredients

• Gluten-free pasta - 200 grams
• Frozen peas - 150 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Vegetable broth - 200 ml
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste
• Parmesan cheese (optional) - 20 grams, grated

Steps

1. Cook the gluten-free pasta according to package instructions until al dente, then drain and set aside.
2. In a large skillet, heat the olive oil over medium heat, then add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic to the skillet and sauté for an additional minute until fragrant.
4. Stir in the frozen peas and vegetable broth, bringing the mixture to a simmer. Cook for about 5-7 minutes until the peas are tender.
5. Transfer the pea mixture to a blender and blend until smooth. If needed, add a little more broth to reach your desired consistency.
6. Return the blended sauce to the skillet, season with salt and black pepper, and stir in the chopped basil.
7. Add the cooked pasta to the skillet, tossing to coat well with the pea sauce. Heat through for about 2-3 minutes.
8. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 65 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in protein and fiber from peas, promoting digestive health.
• Gluten-free pasta provides a suitable option for those with gluten sensitivities.

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