Name: Pasta e Patate Napoletana (Vegan “Azzeccata” Style)
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Italian (Neapolitan)
Ingredients: 320 g Ditalini or small tubetti pasta; 450 g Potatoes, peeled and cut into 1.5 cm cubes; 200 g Onion, finely chopped; 120 g Carrot, finely diced; 4 cloves Garlic, thinly sliced; 300 g Tomatoes, crushed (or passata); 3 tbsp Extra-virgin olive oil; 2 tbsp Vegan butter (or extra olive oil); 2.5 tsp Fine sea salt; 0.5 tsp Black pepper; 20 g Mixed fresh herbs (parsley/basil), chopped; 1 tsp Lemon zest; 1.5 tbsp Lemon juice; 1100 ml Water (or unsalted vegetable stock); 0.25 tsp Red pepper flakes (optional)

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Pasta e Patate Napoletana (Vegan “Azzeccata” Style) | Chop-Chop

Ingredients

Preparation

Method

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Ingredients

Preparation

Method

Nutrition Facts

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Minerals