Serves 4. A dish made in a single pot. The pasta cooks with the potatoes and releases starch, creating a rich, creamy texture without the need for cream.
Ingredients
- 320 g mixed or short pasta
- 500 g potatoes
- 1 small onion
- 1 small carrot
- 1 stalk of celery
- 3 tablespoons extra virgin olive oil
- 1 tablespoon tomato paste, optional
- About 700–900 ml hot water or vegetable broth
- 50 g grated Parmesan cheese, optional
- Salt and pepper
Instructions
- Cut the potatoes into small, even cubes. Finely chop the onion, carrot, and celery.
- Sauté the chopped vegetables in the oil over low heat for 5–7 minutes, without browning them.
- Add the potatoes and tomato paste, if using; stir and pour in enough hot water to cover.
- Cook for about 10–12 minutes, until the potatoes begin to soften.
- Add the pasta to the same pot and gradually pour in more hot water, stirring frequently.
- Cook until the desired consistency is reached: it should be creamy, not dry or soupy.
- Turn off the heat, let it sit for two minutes, and season with pepper and Parmesan, if desired.
How to make it creamy without cream?
Use small potato cubes, stir during cooking, and add water in small amounts: the starch from the potatoes and pasta creates the creamy texture.
Which pasta shape should I use?
Mixed pasta is the most traditional choice, but tubes and other short pasta shapes also work. Adjust the cooking time according to the pasta shape you choose.
If you love one-pot recipes, also try creamy pasta and chickpeas.