Pasta with potatoes and provola Open

Name: Pasta with potatoes and provola Open
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 320g Barilla Gluten Free Penne Rigate; 320g Potatoes; 300g Smoked tofu; 90g Onions; 90g Carrots; 80g Plant-based bacon, optional; 50ml Extra Virgin Olive Oil; 50g Celery; 50g Vegan Parmesan, grated; 20g Tomato paste; 1 Fresh red chilli; 1 Sprig rosemary; TIP Nutritional yeast, to taste; 1.5L Water; TIP Salt and black pepper, to taste; TIP This pasta dish is great for eating right away, but can also be served later if kept refrigerated in an airtight container.

Traditional

Kosher

Open

Lactose free

Pasta with potatoes and provola Open

30 minutes

The alternative pasta, potatoes and provola is a perfect dish for those who follow a lactose-free, gluten-free, Vegan, Halal or Kosher diet. This dish uses delicious variations on traditional ingredients and is easy to make. Combining the pasta with the potato and smoked tofu creates a rich, creamy flavour that will please every palate. Follow this simple recipe to prepare a delicious dish that satisfies many dietary needs!

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Ingredients

4 servings

320gBarilla Gluten Free Penne Rigate

300gSmoked tofu

90gOnions

90gCarrots

80gPlant-based bacon, optional

50mlExtra Virgin Olive Oil

50gCelery

50gVegan Parmesan, grated

20gTomato paste

1Fresh red chilli

TIPNutritional yeast, to taste

TIPSalt and black pepper, to taste

TIPThis pasta dish is great for eating right away, but can also be served later if kept refrigerated in an airtight container.

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Peel and cut the potatoes into 0.5 cm cubes so that they cook evenly. Finely chop the celery, carrots and onions and brown them for 10 minutes in a pan together with the olive oil, rosemary and red chilli.

CeleryCarrotsOnionsEVO oilRed pepper

Step 2

Mix the potatoes with the sauté mix and brown for a further 3 minutes. Then add the tomato paste and the water covering the ingredients and boiling for 7 minutes. add the pasta and cook together for other 10 minutes stirring. Adding a little hot water if necessary to obtain a medium soupy pasta with a creamy consistency.

Step 3

When the pasta is cooked and the potatoes are soft (don't leave too much liquid), remove the rosemary sprig, remove from the heat and mix all the ingredients with the nutritional yeast.

Step 4

Sprinkle with vegan parmesan, pepper and grated smoked tofu to taste. Finally add a little olive oil before serving.

Suggestion

In conclusion, potato and provola pasta with different ingredients is a delicious and versatile dish that can satisfy many dietary needs. Thanks to the choice of gluten-free, lactose-free, Halal, Kosher and Vegan ingredients, it can be enjoyed by many more people, without any sacrifices. Try it for a light but tasty dinner!

Pasta with potatoes and provola Open

Pasta with potatoes and provola Open

Open Recipes

Ingredients

Method

Step 1

Step 2

Step 3

Step 4

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