Pasta e` Patate` - simple creamy tomato pasta topped with crisp potatoes
This dish translates into Pasta with potato. The pasta recipe is a very simple one - a base of cream sauce with plenty of tomatoes - giving it a gorgeous pink hue; oat milk works very well for the sauce and as for the tomatoes - both fresh and canned are equally good. 3 simple aromatics - garlic, basil and anything spicy - we used habanero (but of course!) Fry up thin strips of potatoes in an air-fryer until really crisp - almost like chips. Thats it - serve the pasta topped with the crispy potato strips - the smooth creamy pasta juxtapositioned with the extra crunchy potatoes.
Servings: 8
Ingredients
- 16 oz Banza Red Lentil pasta use any pasta of choice
- 2 cups Tomatoes chopped with juice
- 2 cups Potatoes thinly sliced
- 1 tbsp Garlic thinly sliced
- 1 tbsp Basil leaves thinly sliced
- 1 Habanero (optional) thinly sliced
- 2 cups Milk Vegan choice - Oat milk
- 1 tbsp Plain Flour
- 2 tbsps Olive Oil
- Fresh Basil and Shaved Parmesan cheese (optional) For Garnish
- Red Pepper flakes
Instructions
- Cook the pasta as per the box directions al dente, drain, drizzle with olive oil and set aside
- Start a large wok with olive oil; Add the aromatics - garlic, basil and habanero
- Sprinkle the flour and give it a good fry, add the milk and bring it to a low boil
- As you see the sauce thickening, add the pasta, season with salt and mix thoroughly to coat the pasta well, turn off heat
- Meanwhile, fry the potato strips to a crisp texture in the air-fryer, it should almost be like chips
- Top the pasta with the crisp potatoes and serve immediately
- Garnish with basil leaves and parmesan cheese; Sprinkle red pepper flakes (optional)