9 recipes for a light and delicious meal

Gisela Saback

Pupunha spaghetti is a healthier alternative to the masses. Besides being super easy to make, the sauces and side dishes can be quite varied, since spaghetti made with this kind of palm heart has a delicious taste, which combines with a multitude of ingredients. Check out the mouth-watering recipes below:

1. single pupunha spaghetti

Ingredients

• Pupunha palm, preserved
• 1 tomato
• ½ chopped garlic clove
• 1 teaspoon chopped onion
• 1 tablespoon of oil
• Salt and pepper to taste

How to prepare

1. Cut the palm heart into very thin blades;
2. Cut the blades again into little strings;
3. Beat the tomato, onion, garlic, salt, pepper and olive oil in the processor;
4. Pour the sauce over the pupunha spaghetti and enjoy!

2. Pupunha spaghetti with bacon

Ingredients

• Sliced Pupunha
• Bacon
• Smoked paprika
• Chopped onion
• 1 tablespoon of biomass
• 2 whole eggs and 1 yolk
• Salt and pepper to taste

How to prepare

1. Fry the bacon in a pan;
2. Remove the bacon and brown the onion in the fat left in the container;
3. Add the raw sliced pupunha;
4. Add the salt and stir until it withers;
5. Pour the biomass and mix it well;
6. Sprinkle the smoked paprika and turn off the fire;
7. Add the eggs and stir until creamy. Mix the bacon and enjoy!

3. Pupunha spaghetti with bacon and grana cheese

Ingredients

• 350 g of shredded heart of palm
• 2 tablespoons of chopped bacon
• 80 g of grated grana cheese
• Chopped onion
• 80 ml fresh cream
• 5 sieved gems
• Salt and pepper to taste

How to prepare

1. Add the cheese and fresh cream to the yolks and mix well in a container until it becomes a cream;
2. Fry the bacon in a frying pan and then pour some of the remaining fat into the yolk cream;
3. Bring the water to the fire with salt and boil the pupunha for two minutes;
4. In the pan with the bacon, mix the spaghetti and the cream;
5. Add the salt and the black pepper according to your taste.

4. Pupunha spaghetti in white sauce

Ingredients

• 500 g of shredded pupunha
• 1 tablespoon of oil
• ½ grated onion
• 1 cup light cream tea
• 200 g of grated parmesan cheese
• Salt and cayenne pepper to taste

How to prepare

1. In boiling water, add salt and the shredded pupunha. Remove after 2 minutes and set aside;
2. In a pan with olive oil, brown the onion, pour the cream and add the salt and cayenne pepper;
3. Add the Parmesan cheese and stir until creamy;
4. On a plate, position the spaghetti and pour the sauce over it. If you wish, decorate it with a green smell.

5. Pupunha spaghetti with cream cheese light

Ingredients

• 150 g of palm heart pupunha
• ½ chopped onion
• 2 cups of milk
• 4 tablespoons cream cheese light
• Olive oil
• Basil to taste
• 3 cloves of chopped garlic
• 1 tablespoon cornstarch

How to prepare

1. In a pot of water and salt to taste, cook the pupunha;
2. Brown the onion and garlic in a large frying pan. Add the cream cheese and the milk and stir well;
3. To thicken the sauce, add the dissolved maizena to ¼ cup of warm milk;
4. Mount the dish by positioning the pasta on a deep plate. Pour the sauce over the pupunha and garnish with basil.

6. Pupunha spaghetti with funghi sauce

Ingredients

• 1 fresh pupunha
• 400 ml of milk
• 20 g of wheat flour
• 20 g of butter
• 1 bay leaf
• ½ onion
• 1 clove of garlic
• 1 glass of dry white wine
• 30 g of funghi dehydrated
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons of cream
• Parsley, salt and pepper to taste

How to prepare

1. In a pan, melt the butter and fry the wheat. Add the milk and the bay leaf and stir well;
2. Heat a frying pan with a thread of oil. Brown the onion and add the hydrated mushroom and a pinch of salt. Sauté for two minutes;
3. Pour the dry white wine and wait for it to evaporate. Then add the sauce previously made;
4. Add the parmesan, the pepper and the parsley. Mix well;
5. Cut the fresh pupunha into small strands and bring it to boiling water with salt until it is al dente;
6. Mount the dish by pouring the sauce over the spaghetti and sprinkling cheese and green smell to taste.

7. Pupunha spaghetti in shimeji sauce

Ingredients

• 300 g of sliced pupunha
• 200 g of shimeji clean
• 1 tablespoon butter
• 2 grated garlic cloves
• Juice of 1 lemon
• ½ cup of Shoyu

How to prepare

1. Cook the pupunha in salt water until the threads soften;
2. In a pan, melt the butter, brown the garlic and add the shimeji. Stir until the mushroom softens;
3. Add the lemon juice and cook for a few more minutes before adding the Shoyu;
4. Finally, mount the plate with the spaghetti and the shimeji sauce on top.

8. Pupunha spaghetti in pesto sauce

Ingredients

• 1 sliced pupunha glass
• ½ cup of hydrated sunflower seeds
• 1 cup of ora-pro-nobis and basil
• Whole sea salt
• Black pepper to taste
• 1 cup of oil
• 1 clove of garlic
• Juice of ½ lemon
• 1 drop of lemon essential oil
• 1 tablespoon coconut oil

How to prepare

1. Beat the sunflower seeds with oil in the processor. Then add salt, pepper, garlic and lemon juice and whisk again;
2. Add the ora-prop leaves and basil and whisk once more, very quickly so as not to lose colour;
3. Add the essential oil and season to taste. Reserve the sauce;
4. In a pan heated with coconut oil, sauté the pupunha. Pour the pesto and serve.

9. Pupunha spaghetti with low carb mushrooms

Ingredients

• 400 g of sliced pupunha
• 2 garlic cloves
• ½ onion
• 100 g of paris mushroom
• 100 g shitake mushroom
• 1 cup cream
• 1 tablespoon of oil
• Salt and pepper to taste

How to prepare

1. Brown the chopped onion and garlic in a pan with olive oil;
2. Add the two types of mushroom and sauté for five minutes;
3. Add the salt and pepper;
4. Pour in the cream and stir until the sauce is creamy;
5. In another pan, sauté the pupunha spaghetti in a little string of olive oil. Season with a pinch of salt;
6. Add the pasta to the saucepan and mix well.

Delightful, huh? Besides being very healthy and low-calorie. And if you like this kitchen with a touch more fit, check out zucchini lasagna recipes.