With this pasta, you’ll have a nourishing and indulgent lunch even when you have last-minute guests. All you need are the ingredients that are always in the house... pasta and potatoes. Let’s see how to prepare it together!
Sauté the finely chopped onion and add the potatoes cut into chunks. Season with salt, pour in hot water until the potatoes are covered, and let cook with the lid on.
When they are soft, blend them with an immersion blender. They should become creamy but not too thick.
Drain the pasta al dente into the potato cream and mix, adding some cooking water if needed. Add the cheese, pepper, and parsley and mix again.
Pour the pasta into the baking dish and sprinkle the surface with more cheese, breadcrumbs, and a generous drizzle of oil.
Bake at 200 degrees in grill mode until the cheese has melted and a nice crust has formed on the surface. Serve warm.
A frying pan
A pot for boiling pasta
A baking dish
You can freeze single portions in suitable containers and reheat them when needed.
I used a plant-based cheese, so it is also suitable for a vegan diet. You can use the cheese you have at home or the one you prefer.
Italia, Calabria
| Energy (kcal) | 173.22 |
| Carbohydrates (g) | 36.24 |
| of which sugars (g) | 1.86 |
| Fat (g) | 0.6 |
| of which saturates (g) | 0.13 |
| Protein (g) | 5.74 |
| Fibre (g) | 1.94 |
| Salt (g) | 0.01 |
