Dinner
Hearts of Palm and Malagueta Pasta
A Brazilian-Italian colônia fusion, hearts of palm shredded and tossed through spaghetti with a malagueta chilli, garlic, and lime butter so the Italian pasta technique and Brazilian tropical ingredient meet structurally in one bright, spicy, and deeply satisfying weeknight bowl.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
560Calories
16gProtein
22gFat
76gCarbs
4gSugar
8gFiber
580mgSodium
0mgChol
0gSat Fat
Goes well with
Fresh Lime Juice Agua Fresca
local
Cachaça with Lime and Soda
international
Vegan
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Drain and shred hearts of palm lengthways into thin strips. Thinly slice 4 garlic cloves and 1 malagueta chilli. Zest 1 lime and measure 2 tbsp juice. Roughly chop 30g toasted Brazil nuts and 15g parsley. Measure 80ml pasta water.
2
Boil
Bring a large pot of heavily salted water to a rolling boil. Cook 200g spaghetti according to packet instructions until al dente, about 8–10 minutes. Reserve 80ml cooking water before draining.
3
Saute
While pasta cooks, heat 60ml vegan butter or olive oil in a large wide pan over medium heat. Add garlic and malagueta chilli, cook gently 2–3 minutes until garlic is golden and fragrant, without browning.
4
Build
Add shredded hearts of palm to the pan, toss to coat, and cook over medium-high heat 3–4 minutes until edges begin to caramelize and turn golden.
5
Finish
Add chilli flakes, lime zest, and lime juice to the pan, toss to combine. Add drained spaghetti, toss vigorously, adding reserved pasta water a splash at a time until a light glossy sauce forms and coats every strand. Season with salt and pepper, toss once more.
6
Plate
Divide spaghetti between two warm bowls, scatter Brazil nuts and parsley over the top, and serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g200g spaghetti
- 400g400g canned hearts of palm
- 60ml60ml vegan butter or olive oil
- 4 cloves4 cloves garlic
- 11 malagueta chilli or fresh red chilli
- 0.25 tsp0.25 tsp dried chilli flakes
- 11 lime zest
- 2 tbsp2 tbsp lime juice
- 0.75 tsp0.75 tsp fine sea salt
- 0.25 tsp0.25 tsp black pepper
- 80ml80ml pasta cooking water
- 30g30g Brazil nuts
- 15g15g fresh flat-leaf parsley
- lime wedges
