How to Make Creamy POTATO PASTA Like an Italian

By Vincenzo's Plate · 40 min

Ingredients

Instructions

1. Put the pot on a medium heat and add 5 tablespoons of extra virgin olive oil, then the diced onion, carrot and celery. Stir with a wooden spoon, add fresh rosemary and cook for about 10 minutes until softened.
2. Add the potatoes with 250ml of vegetable stock and cook with the lid on for 10 minutes.
3. Stir the potatoes now and then so they don't stick, adding more stock if they dry out. Cook until very soft.
4. Mash the potatoes lightly and mix well.
5. Add the uncooked pasta and enough more vegetable stock to cover it.
6. Cook for the time on the packet, stirring often so it cooks evenly.
7. When the pasta is cooked to your taste, add 2-3 generous tablespoons of Pecorino Romano and remove from the heat, tossing to combine.
8. Break the fresh buffalo mozzarella into uneven pieces, add to the pan and stir gently until melted and thickened.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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OnionCheeseCarrotPotatoCeleryMozzarella cheesePastaPecorino cheese