Vegan Pasta e Patate (Potato Pasta)
Pasta e patate, aka pasta with potatoes, aka carbs on carbs, is what cold winter nights call for. The creaminess and silkiness of it solely comes down to the potatoes which melt into a creamy sauce as they cook and which provide a starchy base for the pasta to cook in. It also takes under 30 minutes and one pot to pull together, making it our Monday night dinner of choice.
3 tbsp (45ml) olive oil
1 shallot (150g), finely chopped
1 clove garlic, finely sliced
1 large potato (around 480g), cubed
1 tsp salt
Heat 3 tbsp olive oil in a saucepan over medium heat. Add the chopped shallot and sauté it for 8-10 minutes, until soft.
Add the garlic, and sauté it for 4-5 minutes, until golden.
Add the cubed potatoes, and a stir to coat it in oil.
Next, add the salt and water. Bring the water to a simmer, and cook the potatoes for 8-10 minutes, until soft.
Remove a couple ladlefuls of potatoes and water and add them to a blender or the cup of an immersion blender. Blend the potatoes until creamy and smooth, and add the puree back into the pot.
Next, stir the uncooked pasta into the pot. Cook the pasta until it’s just past al dente, and the potatoes have mostly broken down. Taste for seasoning and adjust to taste.
Serve the pasta topped with a drizzle of good quality olive oil and freshly ground black pepper.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.