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Hungarian Potato Pasta


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4.8 from 6 reviews

  • Total Time: 30 mins
  • Yield: 4 1x

Ingredients

Units Scale
  • 12 tbsp vegetable oil (optional)
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 2 tbsp sweet paprika powder
  • 4 medium potatoes
  • 10 oz/300 g pasta of your choice
  • salt, pepper

To serve:


Instructions

  1. Heat up oil in a pot over medium heat. Once hot, add onion and garlic. Sauté for about 10 minutes, or until translucent. If making oil free, use a few spoons water or vegetable broth.
  2. Cut potatoes into small cubes and add to the sautéed onion. Sprinkle with paprika powder.
  3. Stir for about 30 seconds, then pour water into the pot, enough to cover potatoes. Season with salt and pepper.
  4. Bring to a boil, then cook for 15-20 minutes, or until potatoes are completely soft.
  5. Meanwhile prepare your pasta according to package instructions. Drain and set aside.
  6. Once potatoes are cooked through and the water is almost completely evaporated, mash potatoes roughly with a fork or potato masher. Adjust seasoning with salt and a pepper, if needed.
  7. Mix together pasta and potatoes. Serve warm topped with vegan sour cream, sprinkled with parsley, and with pickles on the side. Enjoy!

Notes

  • Traditionally this recipe uses 4-8 tablespoons of oil. You can try that version too, but I prefer the oil-free or low fat versions.
  • I make the potatoes relatively dry, but some like the dish with more water (or oil). So adjust the consistency with more water or oil, if needed.
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Category: Main