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.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
Plate
Divide spaghetti between two warm bowls, scatter Brazil nuts and parsley over the top, and serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.