So I was looking around in my cupboard and fridge trying to decide what to cook tonight. I wasn’t in the mood to make anything complex but I wanted something hearty. I’m also running a little low on ingredients so wanted it simple.

Then I remembered a little while back I saw a recipe for Hungarian Potato Pasta that looked intriguing. I’d never made it, but it sounded simple and tasty. So I made it tonight and I was right it was and is tasty.

This is quick, easy and budget friendly when you’ve just got a few staple ingredients floating around.

So here it is a Hungarian Potato Pasta where the main flavours are paprika, onion and garlic…and, of course, the potato and pasta. I used a mix of Sweet Paprika and Smoky Paprika but it’s up to you what you prefer. With the double whammy of Carbs, you will not have to worry about being hungry after. This dish is very filling.

Oh one thing you don’t see in the picture, because I didn’t have it in the cupboard, but it is highly recommended in every recipe I have seen. Is to include pickles/dill pickles on the side. Apparently, pickles are the perfect accompaniment to this hearty, yummy dish. So don’t forget. 😉

Recipe:

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Hungarian Potato Pasta aka Krumplis tészta

Course Main Course

Keyword hungarian, pasta, potato

Prep Time 10

Cook Time 20

Total Time 30

Servings 3 -4 depending how hungry you are

Ingredients

4 medium Potatoes chopped into small cubes
1 Onion chopped
2 cloves of Garlic – minced
2 Tbsp Paprika powder (I used half sweet & half smoky Paprika)
1-2 tbsp Olive oil (optional, you can use water alternatively)
300 g gluten-free Pasta (I chose spiral)
Salt & Pepper season to taste
Pickles to serve on the side

Instructions

If you haven’t already, peel and chop the potatoes into small 1cm cubes roughly. Then finely chop the onion and garlic;
Heat a sauce-pan on medium heat and either add oil or if you’re going oil free then a couple of Tbsps of water to the pan.
Then saute’ the onion and garlic for a couple of minutes until translucent;
Add the cubed potatoes to the pan and stir for 30 seconds then add in just enough water to cover the potatoes. Cover and cook for around 15-20 minutes until the potato is cooked through;
Meanwhile, cook your pasta according to packet directions;
Once your potatoes are cooked through and the water has almost evaporated and is more gravy like, mash the potatoes roughly.
Season with black pepper and salt to taste.
Stir the pasta through the potato mix and you’re ready to serve up. Remember to add pickles on the side for that extra enjoyment of the dish.

Notes

If you find you added more water to the potatoes when simmering…then expected and you taste the broth and the flavour is a bit diluted, then feel free to add a little more paprika, garlic and onion (you can just use powders to be quick) and/or a little vegetable stock powder.