This traditional potato pasta (krumplis tészta) is quick, easy and budget friendly. Perfect for cold winter days and it's one of those dishes that get better when reheating because as you heat it in a pan again, the pasta and the potatoes both get crispy. Every time I make potato pasta beautiful childhood memories come to my mind. My granny used to make this for the big family because it's easy, everybody loves it and it's enough for days. Originally the pasta is homemade flat square egg noodles (google "kockatészta"), but you can use any kind of short pasta you like. My favorite replacement when I don't have the gluten free square noodles is fussili. The most important part is the pickles! We never serve this dish without pickles, any kind. The best is with pickled cucumber but pickled cabbage is perfect too!
Gluten Free Vegan Hungarian Potato Pasta (Krumplish Teszta)
- 4-6 big potatoes, diced and peeled
- 1 big onion, diced
- 3 tbs sweet paprika powder
- 2 tbs olive oil
- 200-300 g pasta of you choice
- salt, pepper, cumin seed
- pickles to serve
Peel and dice the potatoes and chop the onion finely. I like to chop the onions small and the potatoes into different sizes. Sauté the onion on water in a large bowl over medium heat. When the onion gets translucent remove the bowl from heat and mix it with the paprika powder. Always remove the bowl before stirring in the paprika otherwise it gets burned easily and it will taste bitter. Then add potatoes and put bowl back over the heat. Stir for a few second then pour in water, little less then what is needed to cover them. Season with salt, pepper and cumin seed. Cook until potatoes are fork tender. Meanwhile prepare your pasta according to the instructions. When the potatos is fork tender mash it with a potato masher. You can mash it until it's all creamy but I like to leave some bigger pieaces too. Stir in the pasta and let it rest for a little. Add more water to make it more creamy if needed. Serve it warm and with cold pickles.
Also by Imola: Vegan Shepherd's Pie With Mashed Cauliflower
Photo: Imola Toth