Sharon Palmer RD

Published on June 24, 2026

Vegan Pasta e Patate (Pasta and Potatoes) – Traditional Neapolitan One-Pot Recipe

This Vegan Pasta e Patate is a delicious plant-based version of one of Naples’ most beloved comfort foods. Rooted in the tradition of cucina povera—Italy’s “poor kitchen,” where simple pantry staples are transformed into satisfying meals—this one-pot recipe combines tender potatoes, carrots, celery, tomatoes, pasta, and smoky vegan bacon into a rich, hearty dish. Naturally economical, nourishing, and full of authentic Italian flavor, this easy vegan dinner proves you can create something truly special from humble, rustic ingredients. Traditionally, this recipe is completely plant-based, with the exception of guanciale or pancetta. I swapped it out for vegan bacon, which you can find already prepared in many supermarkets, or make my easy tempeh bacon for the recipe. The dish also would feature odds and end of pasta, so it’s a great way to use up different shapes and sizes of small pasta.

I fell in love with Neapolitan foodways during my trip to Southern Italy, which further expanded while reading the incredible Neapolitan series by Elena Ferrante. I introduced the books to my book club, and hosted a meeting to discuss the book. Of course, I served this pasta and potatoes recipe, which fit right into the Italian feel of the night! While I love, love, love Italian cuisine, I am not a true expert. My friend and colleague Alex Caspero is just wonderful with plant-based Italian food, so be sure to check her out.

Step-by-Step Guide

Here’s all you need to make this recipe.

Use a variety of pasta shapes to keep it interesting—and use up odds and ends.

Cook the diced vegan bacon in olive oil in a heavy pot or Dutch oven.

Add the onion, celery, and carrots and cook until softened.

Add the potatoes, tomato paste, 3 cups of water, salt, pepper, and rosemary. Cover and cook until potatoes are just tender but still firm.

Add pasta and 2 ½ cups water. Stir well, cover, and cook until pasta is al dente.

Add vegan parmesan, stir well, and serve!

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Vegan Pasta & Potatoes (Pasta e Patate alla Napoletana)

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Author: The Plant-Powered Dietitian

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Description

Make this Vegan Pasta e Patate, a classic Neapolitan one-pot pasta and potatoes recipe inspired by Italy’s cucina povera. Made with potatoes, carrots, celery, tomatoes, pasta, and vegan bacon, this hearty, budget-friendly meal is healthy, comforting, and completely plant-based.

Ingredients

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2 tablespoons extra virgin olive oil
1 package vegan bacon (i.e., tempeh bacon or Lightlife bacon; see below to make your own tempeh bacon here), diced
1 large onion, finely diced
2 stalks celery, finely diced
2 large carrots (about 8 ounces total), finely diced
2 pounds potatoes, peeled, chop into medium cubes
2 tablespoons tomato paste
5 1/2 cups water, divided
½ teaspoon salt
½ teaspoon black pepper
1 large sprig rosemary
1 pound pasta, mixed small shapes (i.e., fusilli, penne, rotini, orecchiette, farfalle)
2 ounces vegan parmesan, finely shredded

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Instructions

1. Add olive oil to a large heavy pot or Dutch oven. Heat over medium-high heat. Add the diced vegan bacon and cook for about 5 minutes until browned.
Reduce heat to medium. Add diced onion, carrots, and celery and cook for about 10 minutes, stirring frequently, until softened.
Add chopped potatoes, tomato paste, 3 cups of water, salt, pepper, and rosemary. Stir well. Cover and cook for about 30 minutes, until potatoes are just tender but still firm.
Add pasta and 2 ½ cups water. Stir well, cover, and cook for 10-15 minutes, until pasta is al dente. May adjust by adding additional water, if needed.
Add vegan parmesan, stir well, and serve immediately.
Makes 10 servings (about 2 cups each).