How to Make AUTHENTIC Pasta with Potatoes (Pasta e Patate)

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still providing a neutral flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth can be healthier and more flavorful.

pasta

🥗Healthier: whole wheat pasta

💰Cheaper: pasta made from durum wheat

Whole wheat pasta adds fiber without significant cost increase.

Peel the potatoes and cut them into pieces roughly the same size as the pasta.

Slice each potato in half, cut it into three long strips, then slice horizontally to create small cubes.

Keep the skin on the carrot and cut it along with the celery. Then chop the onion and garlic, setting everything aside.

Break the fusilli in half so it matches the size of the ditalini.

Cut the provolone in half, then into cubes, using as much or as little as you like.

Add the celery, carrot, onion and garlic to a blender along with 3 tablespoons of EVOO and a small splash of water. Blend until smooth and creamy.

Place a deep pot over medium low heat and add 4-6 tablespoons of EVOO and add the rosemary leaves to the pot. Toast them for one to two minutes until fragrant, then pour in the blended soffritto.

Add a splash of water, raise the heat to medium and mix well. Add the diced potatoes and cook for 7 to 10 minutes, adding water if the mixture starts to dry out.

Pour in enough vegetable stock to fully cover the potatoes, then mix, cover with a lid and simmer for 10 to 20 minutes.

After 10 minutes, check a piece of potato. If it still feels undercooked, continue cooking, stirring gently to prevent sticking and mash a few potatoes lightly to help thicken the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens