Pasta con le Patate

Pasta con le Patate is a comforting Italian dish that combines tender pasta with creamy potatoes and a hint of rosemary, delivering a satisfying and hearty meal. This vegan version retains all the traditional flavors while being completely plant-based.

Ingredients

• Pasta (e.g., ditalini or small shells) - 150g
• Potatoes - 300g, peeled and diced
• Extra virgin olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 500ml
• Fresh rosemary - 1 teaspoon, chopped (or 1/2 teaspoon dried)
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional, for a cheesy flavor)
• Fresh parsley - for garnish, chopped

Steps

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the minced garlic and fresh rosemary, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the diced potatoes and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for about 10 minutes or until the potatoes are tender.
4. Add the pasta to the pot, stirring gently. Continue to cook until the pasta is al dente, usually an additional 8-10 minutes. If the mixture becomes too thick, add a bit more broth or water.
5. Season with salt, black pepper, and nutritional yeast if using. Stir well to combine.
6. Serve hot, garnished with chopped fresh parsley.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from potatoes and pasta, promoting digestive health.
• Contains healthy fats from olive oil, beneficial for heart health.

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