Pasta e Patate

Pasta e Patate is a comforting Italian baked dish that combines hearty pasta and tender potatoes, all enveloped in a rich, savory sauce. This vegan version is both satisfying and nutritious, making it a perfect meal for any occasion.

Ingredients

• Pasta (small shapes like ditalini) - 100 grams
• Potatoes - 200 grams, peeled and diced
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Vegetable broth - 500 milliliters
• Tomato paste - 2 tablespoons
• Dried oregano - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Nutritional yeast - 2 tablespoons (optional for a cheesy flavor)
• Fresh basil - for garnish

Steps

1. Preheat your oven to 180°C (350°F).
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery, sautéing for about 5-7 minutes until softened.
3. Stir in the diced potatoes, tomato paste, dried oregano, salt, and black pepper. Cook for another 5 minutes, mixing well.
4. Pour in the vegetable broth and bring the mixture to a boil. Add the pasta and cook for about 10 minutes, stirring occasionally until the pasta is al dente and the potatoes are tender.
5. Transfer the mixture to a baking dish, and sprinkle nutritional yeast on top if using.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
7. Remove the foil and bake for an additional 10 minutes, until the top is slightly golden.
8. Let it cool for a few minutes before garnishing with fresh basil and serving.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 600 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 vegetables, promoting digestive health.
• Contains essential vitamins and minerals, contributing to overall well-being.

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