It’s getting warmer and warmer and today is no exception. Pasta with potatoes might be the last recipe that comes to mind in summer/springtime. However, it is an absolutely great idea if you want to make one dish for the whole family (kids included). If you’re on intermittent fasting (OMAD) and want something filling as well as healthy without being too dirty. So, make this easy pasta with potatoes for lunch or dinner because it’s family-friendly, comforting, and extremely delicious!

So what’s the fuss about pasta with potatoes? Wait, do people actually rave about this dish? Yes, they do. It has got to be one of the most beloved Italian dishes that even kids cherish. Or can I say even kids, love? Many make this easy pasta recipe for winter as it is warm and comforting.

How to Make Pasta With Potatoes

It is a simple 3-step process that includes: first boiling the potatoes in vegetable stock. Then make a purée with half of the boiled potatoes and finally stir it all together. Pretty straightforward right?

Pasta With Potatoes Recipe Ingredients

Mirepoix: The onions, carrots, and celery need to be finely diced. I would not suggest grating.

Cheese: I use Parmigiano Reggiano. I would not suggest using Grana Padano for this recipe because it is a bit too light on the intensity that this dish needs, as the boiled unspiced potatoes can be a bit bland. If you have some smoked mozzarella, it would go pair wonderfully with this!

Vegetable stock: I am sorry to burst your bubble but I used a vegetable stockpot for this recipe. With all the cooking at home, it’s sometimes just too much to have enough homemade vegetable stock on hand. But if you have some then, by all means, splash that in. Otherwise, toss in your stockpot.

Pasta: For a dish such as this, with a thick sauce, your best bet is short and not long pasta. If you do not have conchiglie pasta used in this recipe you can use another short type.

1. Saute the onions over medium-high heat, you want them to soften but not to brown. Why? Because you still need to sauté the celery and carrots before adding to the water.

2. Add celery and let that cook for 2 minutes frequently stirring. I add celery and carrot at separate times because I find the celery flavor to be quite intense when it has not been ‘pre-sautéed’ if I can call it that. Then I add in the carrots and potatoes before pouring in the water

3. The potatoes reach the perfect bite at 13 minutes into simmering. So take out half of the potatoes, add some water to the rest of the potatoes in the pan, and let that cook a little further. This is so that it can soften even more before you proceed to blend. I would suggest you add the pasta to the boiling water while the rest of the potatoes cook further. This ensures all the ingredients are hot when mixed in the end.

Tip: I stir half of the grated cheese into the purée to thicken the sauce, before adding in the reserved potatoes.

Pasta with potato recipe questions you might have

How to Make Pasta With Potatoes for Weaning.

Follow the same instructions, however, use baby pasta, unsalted vegetable broth, and do not use any black pepper.

Dice the potatoes into bite-size pieces and blend 3/4 of the ‘vegetable stew’. That way your little one can have bits to chew on but more smooth puree. If your little one just started weaning I would suggest puréeing the whole sauce instead of half.

You can add a pinch of cheese for added flavor but to be honest, at that age, they don’t notice the lack of salt. Please note that I am not a nutritionist and have not sought advice for this recipe, this is how I made the dish for my kids.

How to Prepare This Easy Pasta Recipe up to One Day in Advance.

1. Follow the instructions until the potatoes have been cooking for 13 minutes.

2. Take it off the fire and store it in a container, or just leave it in the same pan. You do not need to keep it in the fridge

3. The next day: Put the pasta water to boil. In the meantime: take out half of the potatoes, add 100ml of water to the rest of the potatoes in the pan to simmer over medium-high heat for 5 minutes, then purée.

4. Reduce the heat to low, and stir in half of the grated cheese to the purée. Then add in the potatoes you had reserved and keep it on the stove just until it’s all warm. Alternatively, you could microwave the potatoes then add them to the purée and take it off the stove.

5. When the pasta is ready, drain and stir through the potato sauce and leftover grated cheese. Don’t forget to finish with some freshly ground black pepper.

When you’re done preparing this easy pasta recipe I have a few other meat and tomato sauce-free recipes you should definitely try!

Please give the pasta with potatoes recipe a thumbs up below.

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Print Recipe

Pasta with potatoes

(+20 rating, 4 votes)

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Mains: Lunch/Dinner – Italian

By Angela – Serves: 3 adults or 2 adults and 2 children

Prep Time: 10 minutes – Cooking Time: 25 minutes – Total Time: 45 minutes

Pasta with potatoes is a comforting and warm dish made with pasta and simmered potatoes blended to make a creamy sauce with Parmigiano Reggiano.

Ingredients

• 300g conchiglie pasta
• 210g floury potato
• 50g carrots
• 25g celery
• 80g of Parmigiano Reggiano
• 600ml vegetable stock / 1 vegetable stockpot
• Olive oil
• 250g Diced Smoked mozzarella (optional)

Instructions

1

Sauté the onions for 1 1/2 minutes in a non-stick pan, over medium-high heat (do not let them brown)

2

Add celery and let that cook for 2 minutes frequently stirring

3

Next, add in the carrots and potatoes, stir through with the rest of the ingredients for 2 minutes

4

Take the pan off the fire and stir in the vegetable stock pot until dissolved then pour in 500ml of water. If using vegetable stock instead you can pour that (500ml) in with a pinch of salt to taste

5

Cover, increase the heat and leave to boil for 13 minutes at which the potatoes should have the perfect bite.

6

In the meantime, bring water for the pasta to a boil and toss in the pasta and 1/2 tsp of salt

7

Take half of the portion out (mostly potatoes, not stock). Add 100ml of water to the rest of the potatoes in the pan and let that cook for a further 5 minutes. Take it off the fire and blend until smooth, and stir in half of the grated cheese - the sauce should thicken.

8

Add the reserved potatoes to the purée and let it stay warm over very low heat as the pasta boils away. (If using smoked mozzarella, add it right before adding in the pasta).

9

When the pasta is ready, drain and add it to the sauce. Finally, sprinkle in the rest of the Parmigiano/Parmesan and stir. Top with freshly ground black pepper for adults and a little sprinkle of cheese.

10

Serve