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

Scale

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).

Notes

Make your own tempeh bacon here.

To make this recipe gluten-free, use gluten-free pasta and bacon. May need to adjust liquid in step 4.