Organic Gigli Toscani with creamy potatoes
Have you ever tried making pasta in just one pan? This scrumptious pasta recipe combines Organic Gigli Toscani pasta with creamy potatoes and the aroma of rosemary in all in one. The result is a cheesy heart-warming dish that that takes little time to prepare and even less to devour.
- Preparation time
- Cooking time
- 7oz/200g Bella Italia Organic Gigli Toscani
- 5 tablespoon extra-virgin olive oil
- 1 carrot + 1 celery stalk + ¼ onion (minced/finely chopped)
- 1 cup/250ml vegetable stock
- 3 medium size potatoes
- 2 tablespoons Pecorino Romano
- 2/3 sprigs rosemary
- fresh buffalo mozzarella
HOW TO PREPARE
Add 5 tablespoons of extra virgin olive oil to the pan and put it on your stove at a medium heat. Next add the carrot, celery and onion to your pan and let this cook for 10 minutes before adding a sprig of fresh rosemary. Cook for another 10 minutes stirring often.
Remove the rosemary and add the diced potatoes, letting them cook for at least 10 minutes before pouring 1 cup/250ml vegetable stock over the top.
Once the potatoes are tender or soft enough, mash them down and mix them well to combine.
Now add the Organic Gigli Toscani pasta to the pan and pour a ladle full of vegetable stock over the top.
Cook the pasta for 8 minutes as shown on the pasta packet, stirring quite often to make sure it cooks well and evenly.
After 8 minutes, add 2 tablespoons of Pecorino Romano cheese before tossing to combine. Break up one fresh buffalo mozzarella and add it to the pan. This should melt nicely and thicken up the mixture.
Stir through well and then leave for a minute or so before serving.
Using a large spoon, add the amount of pasta desired to a flat plate. Sprinkle some grated Pecorino Romano cheese on top for an extra kick… and just try stopping at one scoop!