Ingredients
Scale
- 1–2 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:
- pickles
- chopped parsley
- vegan sour cream
Instructions
- 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.
- Cut potatoes into small cubes and add to the sautéed onion. Sprinkle with paprika powder.
- Stir for about 30 seconds, then pour water into the pot, enough to cover potatoes. Season with salt and pepper.
- Bring to a boil, then cook for 15-20 minutes, or until potatoes are completely soft.
- Meanwhile prepare your pasta according to package instructions. Drain and set aside.
- 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.
- 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