Pasta de Batata Baroa

Pasta de Batata Baroa is a delightful Brazilian gluten-free pasta dish made from the creamy, nutty flavor of sweet potatoes, combined with a rich and savory sauce. This comforting dish is perfect for a cozy dinner, bringing a taste of Brazil to your table.

Ingredients

• Sweet potato (batata baroa) - 400 grams
• Gluten-free flour - 100 grams
• Egg - 1 large
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Peel and chop the sweet potatoes into chunks and boil them in salted water until tender, about 20 minutes.
2. Drain the sweet potatoes and mash them in a bowl until smooth. Let it cool slightly.
3. In a large bowl, combine the mashed sweet potatoes, gluten-free flour, egg, salt, and black pepper. Mix until you form a soft dough.
4. Dust a clean surface with gluten-free flour and roll out the dough to about 1/2 cm thickness. Cut into desired pasta shapes (like fettuccine or tagliatelle).
5. In a skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent.
6. Cook the pasta in boiling salted water for about 3-4 minutes until they float to the top. Drain and set aside.
7. Add the cooked pasta to the skillet with the onion and garlic, tossing gently to combine and heat through.
8. Serve hot, garnished with chopped parsley and grated Parmesan cheese if desired.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 8 g
• Sodium: 400 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, supporting immune function.
• Gluten-free, making it suitable for those with gluten intolerance.

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