A whole childhood in a recipe.
My mother used to cook pasta with potatoes once a week during the cold season. The structure of the plate looked to my little boy eyes like a dish full of lego constructions and bolts: the potatoes and carrots cut into chunks like big polygons and the ditalini pasta was just perfect to emphasize this vision.
I’ve also found interesting how different this recipe can be if made by my mom, dad or grandma.
My grandma used to cut the potatoes and carrots into little perfectly squared chunks, almost like a mosaic!
Now it’s time for my own version, made with miso and nutritional yeast.
Pasta with potatoes
Ingredients
- 800 gr potatoes (peeled and cut into chunks)
- 3 cherry tomatoes (or 4 Tbs tomato sauce)
- 1 carrot (chopped)
- 1L stock (made with 2 Tbs Miso)
- 3 shallots (chopped)
- short pasta
- fresh sage or parsley
- nutritional yeast (optional)
- salt and pepper
- pasta (I’ve used pipette)
Directions
- Add 2 Tbs of olive oil on a pot at medium heat and stir-fry for 5 minutes the onion and carrot.
- Add a bit of the stock to cover and let it cook until soft. Add also the cherry tomatoes.
- Add the potato and cook until almost soft.
- Add the rest of the stock and bring to boil, add the pipette and cook until “al dente” (add salt and pepper if necessary).
- Serve warm and top with fresh sage or parsley.
Tips: this recipe works great also with spaghetti or any other short pasta!
