Pasta com Molho de Abóbora

Pasta com Molho de Abóbora is a delightful Brazilian vegetarian dish that combines the sweetness of pumpkin with the richness of parmesan cheese and spices, creating a comforting and flavorful meal. It's perfect for a cozy dinner and showcases the vibrant flavors of Brazilian cuisine.

Ingredients

• Pasta (fusilli or penne) - 200 grams
• Pumpkin (peeled and cubed) - 300 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Onion (chopped) - 1 small
• Vegetable broth - 250 ml
• Parmesan cheese (grated) - 50 grams
• Nutmeg (grated) - 1/4 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh basil leaves - for garnish

Steps

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside.
2. In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent and fragrant, about 3-4 minutes.
3. Add the cubed pumpkin to the saucepan and stir well. Cook for another 5 minutes, allowing the pumpkin to soften slightly.
4. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 10-15 minutes, or until the pumpkin is tender.
5. Using a blender or immersion blender, puree the pumpkin mixture until smooth. If needed, add more broth to reach the desired consistency.
6. Return the pureed sauce to the saucepan, and stir in the grated Parmesan cheese, nutmeg, salt, and black pepper. Heat through for another 2-3 minutes.
7. Toss the cooked pasta in the pumpkin sauce until well coated. Serve immediately, garnished with fresh basil leaves.

Nutrition

• Calories: 480
• Protein: 14 g
• Carbs: 68 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from pumpkin, which support immune health.
• High in fiber, aiding digestion and promoting a feeling of fullness.

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