Pasta de Mandioca

Pasta de Mandioca is a deliciously unique Brazilian dish made from cassava flour, offering a gluten-free alternative to traditional pasta. This hearty and flavorful dish is perfect for those seeking a comforting meal with a tropical twist.

Ingredients

• Cassava flour - 200 grams
• Warm water - 100 ml
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Cherry tomatoes - 200 grams, halved
• Fresh basil - 10 leaves, chopped
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. In a mixing bowl, combine the cassava flour and salt. Gradually add the warm water and olive oil, mixing until a dough forms.
2. Knead the dough for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 10 minutes.
3. While the dough is resting, heat a skillet over medium heat. Add the olive oil, garlic, and onion, sautéing until the onion is translucent.
4. Add the cherry tomatoes to the skillet and cook for about 5 minutes until they soften. Stir in the chopped basil and remove from heat.
5. Divide the dough into 4 equal pieces. Roll each piece out on a floured surface until thin, then cut into desired pasta shapes.
6. Bring a pot of salted water to a boil. Add the pasta and cook for 3-4 minutes or until they float to the surface.
7. Drain the pasta and add it to the skillet with the tomato mixture. Toss gently to combine and heat through.
8. Serve warm, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 450
• Protein: 8 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.1 L

Health Benefits

• Gluten-free and suitable for those with gluten intolerance.
• Rich in carbohydrates and provides a quick source of energy.

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