Italian Potato Pasta
This warm and hearty Italian potato pasta is the perfect answer to those cold fall and winter evenings at home. Its creamy sauce is packed with flavorful herbs and veggies, creating a nutritious and filling one-pot comfort food that the whole family will love!
Servings 4 servings
Calories 433kcal
Equipment
- Cast-iron Dutch Oven (3-quart / 2.8 liter)
- Stockpot
Ingredients
- 1.3 lb Potatoes
- 5 oz Broccoli
- 2 oz Green peas
- 4 oz Leek
- 9 oz Pasta
- 2-3 cloves Garlic
- ½ tsp Rosemary dry
- 1 Tbsp Tomato paste
- 4 cup Hot water
- 1 Tbsp Olive oil
- 3 tsp Nutritional yeast
- ¼ tsp Salt
- ⅛ tsp Black pepper
Instructions
- Cook broccoli florets and frozen green peas for 2-3 minutes separately in boiling water. Cool them down in cold water to stop overcooking. Drain them.
- Cut potatoes into quarters and slice them 1/4 inch (6 mm) large.
- Preheat a Dutch oven to medium heat. Add oil and chopped leek, and cook them for a minute.
- Add chopped garlic and continue cooking for 2 minutes.
- Add potatoes, tomato paste, rosemary, and 2 cups hot water. Season with salt and black pepper and stir well.
- Cook it for 10 minutes, covered with the lid.
- Once the potatoes are soft, mash them with a fork. It will be a creamy sauce with larger chunks of potatoes.
- Add 2 cups hot water, dry pasta, and cook it for 10 minutes. Stir it occasionally.
- Once the pasta is ready, add pre-cooked broccoli, green peas, and nutritional yeast. Stir well and cook for two more minutes.
Notes
If you are using gluten-free pasta, you should cook it separately. It usually releases too much starch and may thicken the sauce too much.
Add more hot water if the pasta still needs to be ready, but the sauce is already too thick. It should be a very creamy pasta dish at the end.