Leek Potato Pasta (Paste e Patate)

This Southern Italian potato pasta is the epitome of comfort food on a weeknight. A Cucina Povera dish (or peasant food), pasta and potatoes are cooked together in one pot with tons of leeks and herbs until creamy and divine.

Course Pasta

Cuisine Italian

Keyword potato pasta

Prep Time 10

Cook Time 30

Servings people

Calories 403kcal

Author Florentina

Ingredients

2 medium leeks (sliced or chopped ~about 4 cups)
1 large carrot (peeled + grated)
2 celery stalk finely chopped
1.5 lb gold potatoes diced
1 lb pasta like orecchiette, lumache, elbows, shells
8 cups water
2 bay leaves
8 sprigs fresh thyme optional
2 Tbsp nutritional yeast (non fortified)
2 tsp sea salt + more to taste
Olive oil

Instructions

Slice the leeks into thin circles or half them lengthwise then chop them up. Add to a large bowl and cover with cold water. Give them a good stir agitating the water well then allow them to sit for 10 minutes or so. All the sand and gritty particles will sink to the bottom while the clean leeks will float on the top.
2 medium leeks
Preheat a large heavy bottom soup pot over medium heat. Using a spider ladle or your hands simply scoop the clean leeks from the water bowl and add them to the hot pot. (No need to dry them as the water here will help create steam for the leeks to wilt faster).
2 celery stalk
Season the leeks with a good pinch of salt and sauté until the moisture has evaporated. Push them to the side and add a drizzle of olive oil then cook a few more minutes until they start to get a little color on the bottom. Reserve some for garnish (about 1/2 cup or so).
Olive oil
Add the carrot and celery to the pot with the leeks and give everything a toss to combine. Sauté a few more minutes until they get a little golden color taking care not to allow anything to burn.
1 large carrot, 2 celery stalk
Meanwhile scrub and rinse the potatoes well, dice them into bite size pieces and rinse again in cold water. Drain and add the potatoes to the pot with the sautéed veggies.
1.5 lb gold potatoes
Pour in the water, bay leaf and thyme and bring to a boil. Add 2-3 teaspoons of salt then taste and adjust seasonings as you go.
8 cups water, 2 bay leaves, 8 sprigs fresh thyme, 2 tsp sea salt
Once the soup has reached a constant boil you can add the pasta making sure the heat is high enough to continue boiling. Add the nutritional yeast and stir well. Continue cooking for about 15 minutes or so until both the pasta and the potatoes are cooked through and al dente in texture, stirring often. (As they cook the potatoes will melt into the broth and create a lovely gravy).
1 lb pasta, 2 Tbsp nutritional yeast
Remove from heat and cover with a lid. Allow the pasta to sit covered for a few minutes for the flavors to marry and the pasta to absorb whatever is left of the brothy gravy. (This will create a nice creamy coating all over).

Notes

The Leeks - You'll want about 4 cups of sliced / chopped leeks that have been throughly cleaned. In my opinion the more leeks the better, once wilted and caramelized I like to reserve about a cup or so to fold back into the pasta before serving for both texture and nice little flecks of green throughout. The rest serves as a heavenly flavor base that is going to melt into all the other ingredients.
Carrot - Peeled then grated, you want it small enough to become one with the sauce as it cooks. I'm not fond of chunks of carrot here so I highly recommend grating it if you can.
Tomato Variation - Stir in 1/3 cup of Arrabiata or Pomodoro sauce at the very end before removing from heat.

Nutrition