Hungarian Potato Pasta aka Krumplis tészta
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.