9 peach palm spaghetti recipes for a healthier meal

Pupunha spaghetti is a healthier alternative to pasta. In addition to being super easy to make, the sauces and side dishes can be quite varied, since spaghetti made with this kind of heart of palm has a delicious flavor, which combines with a multitude of ingredients. Check out the mouthwatering recipes below:

1. Simple pupunha spaghetti

Ingredients

• Canned palm heart
• 1 tomato
• ½ clove of minced garlic
• 1 teaspoon chopped onion
• 1 tablespoon of olive oil
• Salt and black pepper to taste

Preparation mode

1. Cut the hearts of palm into very thin slices;
2. Cut the blades into thin threads again;
3. Beat the tomato, onion, garlic, salt, pepper and oil in the food processor;
4. Pour the sauce over the peach palm 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 black pepper to taste

Preparation mode

1. Fry the bacon in a skillet;
2. Remove the bacon and brown the onion in the remaining fat;
3. Add the raw sliced ​​peach palm;
4. Add salt and stir until wilted;
5. Pour the biomass and mix well;
6. Sprinkle the smoked paprika and turn off the heat;
7. Add the eggs and stir until creamy. Stir in the bacon and enjoy!

3. Pupunha spaghetti with bacon and grana cheese

Ingredients

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

Preparation mode

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, then pour some of the remaining fat into the egg yolk cream;
3. Bring the water to a boil with salt and boil the peach palm for two minutes;
4. In the pan with the bacon, mix the spaghetti and cream;
5. Add salt and pepper to your taste.

4. Pupunha spaghetti in white sauce

Ingredients

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

Preparation mode

1. In a boiling water, add salt and the shredded pupunha. Take it out after 2 minutes and set it aside;
2. In a pan with olive oil, brown the onion, pour the cream and add the salt and cayenne pepper;
3. Add Parmesan cheese and stir until creamy;
4. On a plate, place the spaghetti and pour the sauce on top. If desired, garnish with green smell.

5. Pupunha spaghetti with light cream cheese

Ingredients

• 150 g of palm heart
• ½ onion chopped
• 2 cups of milk
• 4 tablespoons of light cream cheese
• Olive oil
• basil to taste
• 3 cloves of minced garlic
• 1 tablespoon of corn starch

Preparation mode

1. In a pan with water and salt to taste, cook the peach palm;
2. Fry the onion and garlic in a large skillet. Add cream cheese and milk and mix well;
3. To thicken the sauce, add the cornstarch dissolved in ¼ cup of warm milk;
4. Assemble the plate by placing the noodles on a deep plate. Pour the sauce over the peach palm and garnish with basil.

6. Pupunha spaghetti with funghi sauce

Ingredients

• 1 fresh peach palm
• 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 dehydrated mushrooms
• 1 tablespoon grated Parmesan cheese
• 2 tablespoons of cream
• Parsley, salt and pepper to taste

Preparation mode

1. In a pan, melt the butter and fry the wheat. Add the milk and bay leaf and mix well;
2. Heat a skillet with a drizzle of oil. Brown the onion and add the hydrated mushroom and a pinch of salt. Saute for two minutes;
3. Pour in the dry white wine and wait for it to evaporate. Then add the sauce made previously;
4. Add the parmesan, pepper and parsley. Mix well;
5. Cut the fresh peach palm into small strands and place in boiling salted water until al dente;
6. Assemble the dish by pouring the sauce over the spaghetti and sprinkling cheese and parsley to taste.

7. Pupunha spaghetti with shimeji sauce

Ingredients

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

Preparation mode

1. Cook the peach palm in salted water until the strands soften;
2. In a skillet, 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, assemble the dish with the spaghetti and shimeji sauce on top.

8. Pupunha spaghetti with pesto sauce

Ingredients

• 1 glass of canned peach palm, sliced
• ½ cup of hydrated sunflower seeds
• 1 cup of ora-pro-nóbis and basil
• whole sea salt
• Black pepper to taste
• 1 cup of olive oil
• 1 clove of garlic
• juice of ½ lemon
• 1 drop of lemon essential oil
• 1 tablespoon of coconut oil

Preparation mode

1. Blend sunflower seeds with oil in a food processor. Then, add the salt, pepper, garlic and lemon juice and beat again;
2. Add the ora-pro-nóbis and basil leaves and beat again, very quickly so as not to lose color;
3. Add the essential oil and season to taste. Reserve the sauce;
4. In a pan heated with coconut oil, sauté the pupunha. Pour in 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 of sour cream
• 1 tablespoon of olive oil
• Salt and pepper to taste

Preparation mode

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

Yummy, huh? In addition to being very healthy and low in calories. And if you like this cuisine with a more fit touch, check out zucchini lasagna recipes.