Macarrão com Molho de Pimentão

Macarrão com Molho de Pimentão is a vibrant and flavorful Brazilian pasta dish featuring a creamy roasted bell pepper sauce. This vegan delight combines wholesome ingredients for a satisfying meal that's both comforting and nutritious.

Ingredients

• Pasta (spaghetti or fusilli) - 200 grams
• Red bell pepper - 1 large (about 150 grams)
• Yellow bell pepper - 1 large (about 150 grams)
• Garlic - 2 cloves
• Onion - 1 medium (about 100 grams)
• Olive oil - 2 tablespoons
• Vegetable broth - 150 ml
• Nutritional yeast - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the red and yellow bell peppers in half, remove seeds, and place them cut-side down on a baking tray.
3. Roast the bell peppers in the preheated oven for about 20 minutes or until the skins are blistered and charred.
4. While the peppers roast, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
5. In a skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until the onion is translucent and fragrant (about 5 minutes).
6. Once the peppers are roasted, remove the skins and add the peppers to the skillet with the onion and garlic.
7. Pour in the vegetable broth and stir in the nutritional yeast. Simmer for 5 minutes to combine flavors.
8. Using an immersion blender or a regular blender, puree the sauce until smooth and creamy. Season with salt and black pepper to taste.
9. Toss the cooked pasta in the bell pepper sauce until well coated.
10. Serve hot, garnished with fresh basil.

Nutrition

• Calories: 450
• Protein: 15 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from bell peppers, supporting immune function.
• High in fiber, promoting digestive health.

Tags