Pasta de Mandioquinha

Pasta de Mandioquinha is a comforting gluten-free Brazilian pasta dish made from the creamy and earthy flavor of mandioquinha (sweet potato). Topped with a simple yet flavorful sauce, this dish is both satisfying and nutritious.

Ingredients

• Mandioquinha (sweet potato) - 300 grams
• Gluten-free all-purpose flour - 100 grams
• Egg - 1 large
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Cherry tomatoes - 200 grams, halved
• Fresh basil - 10 grams, chopped
• Salt - 1 teaspoon
• Black pepper - to taste
• Parmesan cheese - 30 grams, grated (optional)

Steps

1. Peel and chop the mandioquinha into small pieces. Boil in salted water for about 15 minutes or until tender. Drain and mash until smooth.
2. In a mixing bowl, combine the mashed mandioquinha, gluten-free flour, egg, salt, and black pepper. Mix until a dough forms. If the dough is too sticky, add a little more flour.
3. On a floured surface, roll out the dough to about 1 cm thickness. Cut into desired pasta shapes, such as fettuccine or tagliatelle.
4. In a large pot, bring salted water to a boil. Cook the pasta for 3-4 minutes until it floats to the surface and is cooked through. Drain and set aside.
5. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the cherry tomatoes and cook for another 5 minutes until they soften.
6. Add the cooked pasta to the skillet, tossing to combine with the garlic and tomatoes. Stir in the fresh basil and adjust seasoning with salt and pepper.
7. Serve hot, topped with grated Parmesan cheese if desired.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 350 mg
• Cholesterol: 186 mg
• Total Fat: 10 g
• Saturated Fat: 2 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins A and C from mandioquinha, supporting immune health.
• Gluten-free and easy to digest, making it suitable for those with gluten intolerance.

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