About the recipe Deliciously tender potatoes and swirly pasta both release their starch as everything cooks in one pan, creating a creamy sauce as everything cooks. Scamora is a smoky mozzarella that imparts a deep richness to this pasta, but buffalo mozzarella and a pinch of smoked paprika will work instead if it’s tricky to find.
About the Recipe
Ingredients
- 4 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 stick celery, finely chopped
- 1 large Root Zero Potato, cut into 1.5cm cubes (about 300g prepared weight)
- 700 ml hot vegetable stock, plus extra if needed
- 300 g dried fusilli, or other frilly pasta shape
- 200 g scamorza (smoked mozzarella)
- 50 g parmesan, finely grated
- ½ small bunch of fresh parsley, leaves and tender stems roughly chopped
- Salt & black pepper
Directions
- Heat the oil in a large, deep saucepan over a medium heat for 30 seconds before adding the onion, carrot and celery and a big pinch each of salt and pepper. Fry, stirring regularly, for 10 minutes, until the vegetables are tender. Add the potato and continue to cook for a couple of minutes before pouring in the vegetable stock. Simmer for 3-4 minutes until the potatoes are almost tender throughout, but still have some bite.
- Pour in the pasta and stir. Continue to cook for 8-10 minutes until the pasta is cooked, topping up with more boiling water if the ingredients in the pan are particularly thirsty. Tear the cheese into chunks and stir into the pasta while it’s still over a low heat. Add half the parsley to the pan, taste and adjust the seasoning with salt and pepper.
- Spoon the pasta into warm bowls and top with the remaining parsley and grated parmesan.