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🍝 Potato Pasta with Herbs

451 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 1 sprig rosemary
• 250 g firm-boiling potatoes (4 firm-boiling potatoes)
• 350 g short whole grain pasta (e.g. Spirelli)
• salt
• 2 tbsp rapeseed oil
• 80 g sour cream
• 200 ml classic vegetable broth
• 5 stems basil
• 40 g parmesan (1 piece)
• 1 tbsp olive oil
• pepper

Instructions

1. 1. Crush the garlic cloves using the flat side of a large knife.
2. 2. Wash the rosemary and shake it dry.
3. 3. Strip the rosemary needles from the stems and chop them finely.
4. 4. Peel the potatoes and wash them.
5. 5. Dry the potatoes with a kitchen towel.
6. 6. Cut the potatoes into cubes of about 1 cm.
7. 7. Dry the potato cubes again.
8. 8. Cook the pasta in plenty of salted water according to package instructions until al dente.
9. 9. Heat the rapeseed oil in a non-stick pan.
10. 10. Fry the potato cubes over medium heat for 2 to 3 minutes, stirring frequently.
11. 11. Add the garlic and rosemary to the pan.
12. 12. Season with salt and fry for another 2 minutes.
13. 13. Add the sour cream and vegetable broth to the pan.
14. 14. Simmer the sauce over medium heat for 5 minutes.
15. 15. Wash the basil and shake it dry.
16. 16. Pluck the basil leaves from the stems.
17. 17. Slice the basil leaves into thin strips.
18. 18. Grate the Parmesan finely.
19. 19. Drain the pasta.
20. 20. Let the pasta drain.
21. 21. Catch 50 ml of pasta water in a bowl.
22. 22. Add the pasta, pasta water, olive oil, Parmesan, and the potato-herb mixture to a large bowl.
23. 23. Season the pasta with pepper.
24. 24. Sprinkle the basil strips over the pasta.
25. 25. Serve the pasta.

Nutrition per serving

• kcal: 451
• Protein: 16 g · Fett/Fat: 15 g · Carbs: 60 g