Juicy Pasta with Potatoes and White Beans
Made simply in one pot
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
1 serving
Energy: 300 calories
Protein: 10 grams
Carbohydrates: 59 grams
Fat: 3 grams