Juicy Pasta with Potatoes and White Beans
Made simply in one pot
For me, potato pasta is a classic summer dish that should only ever be eaten with homemade fermented cucumbers. Since I only make homemade fermented cucumbers once a year, potato pasta doesn’t appear on my table very often either.
Fermented Cucumbers
Hungarian fermented cucumbers, known locally as kovászos uborka (or “koviubi”), are a traditional summer delicacy. Hungarian fermented cucumber made by naturally fermenting cucumbers in salty water, usually with dill, garlic, and a slice of bread to help start the fermentation.
This week, however, the fermented cucumbers that also serve as summer decoration on my balcony finally ripened. I wanted a quick and easy lunch, so I ended up making potato pasta. I cooked both the potatoes and the pasta in a single pot – who wants to wash that many dishes anyway? 🙂
I can’t say it was ready in a flash, because peeling the potatoes and the cooking time still took a while. But it was worth the wait. This time I made it a little differently: I added dill and a can of white beans. That was my attempt to add some protein to the dish, because otherwise, nutritionally speaking, it would consist almost entirely of carbohydrates.
One serving contains 59 grams of carbohydrates, and by adding a little white bean, I managed to boost its protein content to 10 grams.
Overall, I think this is a comforting dish for those days when a little extra carbohydrate fits into the plan. While eating it, it also occurred to me that it would make an excellent side dish for some kind of white-fleshed steamed fish. In that case, it would contain more protein and proportionally fewer carbohydrates. I’ll definitely try it that way sometime, but I really enjoyed it as it was. It’s well worth making.
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Vegetarian Lunch Ideas
If you follow a meat-free or vegetarian diet, you probably know the struggle: it’s hard to find fresh, exciting recipes. You’re tired of the same old fried mushrooms, restaurant options feel boring, and you’re running out of ideas for what to cook at home.
This recipe book brings new inspiration to your kitchen with vegetarian meals for every occasion.
Juicy Pasta with Potatoes and White Beans
Ingredients
- 720 g potatoes
- 100 g onion
- 1 tablespoon grapeseed oil (or olive oil)
- 600 ml water
- 2 teaspoons sweet red paprika powder (Hungarian)
- 3 coffee spoons (about 1 tablespoon) salt
- 250 g durum wheat curly pasta squares (fodros nagykocka)
- ½ bunch fresh dill (optional)
- 1 can (240 g drained weight) white beans
To serve
- homemade fermented cucumbers
Instructions
- Peel the potatoes and cut them into cubes. Wash them and place them in the 600 ml of water.
- Peel the onion and dice it finely.
- Pour a splash of grapeseed oil or olive oil into a medium-sized pot that will be large enough for both the pasta and the potatoes.
- Sauté the onion in the oil until softened, then remove the pot from the heat and sprinkle in the paprika. Stir thoroughly.
- Add the potatoes together with the water. Season with salt. Return the pot to the stove and cook with a lid on until the potatoes are completely tender.
- Add the pasta and stir well. Continue cooking until the pasta is tender.
- Finally, stir in the fresh chopped dill and the canned white beans.
- Serve with cold fermented cucumbers.
Calories and macros
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